in one week. I believe we'll have ham and scalloped potatoes in honor of the occasion.

What was the point of having Monday off if they slipped in an extra Tuesday???

At least I got the day of the week correct!

Sounds good!

That over some brown rice and a salad.

I love black beans!

avocado/tomato salad. The beans are in the crock-pot happily cooking away .

If I'm not being too much of a pest.

How did I not know about this group earlier?

It is from "New Recipes From Moosewood Restaurant".

Habas Verdes con Queso (Lima Beans with Cheese)

6 cups cooked lima beans (2 1/2 c. dried)
8 oz. cream cheese
2 T. canola oil
2 c. chopped onions
2 large garlic cloves, pressed
3 green, red or yellow peppers chopped
2 carrots, diced
2 c. fresh tomatoes diced, or drained canned tomatoes
2 t. chili powder
1/2 t. dry mustard
1 t. ground cumin
1 t. paprika
salt to taste

Garnish with chopped fresh parsley.

Mix the drained, cooked lima beans with the cream cheese in a large bowl and mix until the cream cheese melts. Cover and set aside.

Saute the onions and garlic in the oil for a few minutes. Add the peppers and carrots and saute 5 minutes more. Add the spices and tomatoes and reduce the heat and simmer until the carrots are tender.

Stir the sauteed veggies into the bean mixture. Pour the mixture into an oiled casserole dish and bake at 350 F. for 25 minutes. Garnish with parsley. Can also be served as a dip with tortilla chips and vegetable sticks.

Serves 4-6 depending on what you serve with it.

And always nutritionally aware! Enjoy!

Purging the fridge in preparation for the big restock before we leave 'merica.

We hope to be out for several months this time, so it's as tricky as doing my taxes.

Enjoy your fish and chips!!

It's 'mercia.

Have a good trip.

It's a great group and pretty active.

I was a pretty good cook to start with, but this group has taught me a lot more.

will handle all the trickiness of the situation well. I'd like to watch and take notes!

My biggest struggle is produce and meat. I have to use produce that will spoil first first and save the stable stuff for later. That means lots of spinach and salads early and potatoes/onions later.

My freezer is tiny, so meat has to be limited.

Anyway, I enjoy it and like to experiment to see what works.

He's using cod and shrimp.

We put one crispy taco inside of one soft-shell.


Cher

I love tacos in all their many permutations.

but can't eat cheese. I miss pizza!

with sweet potato patties, sauteed cabbage with dill, and a melange of onion and cremini mushrooms on buns. Blueberries and sorbet for dessert.

You are amazing.

Cleaning out what's left after the Memorial Day picnic. I baked two sweet potatoes for pie I made for MD and had about 12 oz. leftover, the cabbage is what didn't go into the slaw, that sort of thing. I bought tons of herbs last weekend, so have had lots to play with this week and nothing that couldn't be cured by butter, wine, and herbs.

My old hand crank model was a pain in the ass, but I used it for years. The new one slaps on the Kitchenaid mixer. Not having to crank the thing frees up my other hand and makes things much simpler.

I'm going pretty much all vegan tonight except for the eggs in the pasta. Salad, pasta, homemade vodka sauce with sauted mushrooms and bread. I'll pull out a bottle of red wine from the cooler in a bit.

My fav when I don't want much.

Nibbled on cheese, raw veggies, mini-sloppy joes, green salad, and raspberries and strawberries with whipped cream.