and corn bread. Although, I really don't want to turn on the oven. It's going to be 92 F. here today.

I recently bought a madeline. While not enthralled with it, it does let me cut potatoes and sweet potatoes very thin. Then I can roast/bake them in a much shorter time.

Enjoy!

It didn't get as hot as the weather guy was predicting. It's 84 F. now, so not too bad .

it does the job once employed!

That is what I have on hand and I can cook extra chicken for other dishes later in the week.

so I cooked some stuff ahead. Tonight some pasta I cooked over the weekend with my lentil sauce and a slice of garlic bread in the toaster oven. And a salad.

It's a cruel summer.

I'm going to use this recipe, with the sausage added. Hope my boys like it.

http://www.food52.com/recipes/14244_quinoa_and_kale_crustless_quiche

Yum.

and this looks like even the gluten eaters will like it.

I love quinoa!

from the recipe in the Victory Garden Cookbook, with bacon, fried eggs, and fruit, which tonight was cantaloupe and watermelon and blackberries. Too rich to have often but the family loves it. When it's cooler, I use leftover baked sweet potato, when it's hot, nuking the sweet potato is good enough.

For the last five nights, I've been working, this is the first time I've made dinner in almost a week. The 16 year old has been doing a yeoman's job cooking supper when I work. One night I had him fixing trout fillet, baked with butter and lemon slices and some garlic. He got it to just the right doneness, which with fish can be tricky.

The lentil sauce for pasta sounds intriguing, would it be possible to get a recipe?

I believe the term for a gizmo that slices veggies, etc. thinly is a mandoline.

I usually double or triple this and freeze. It freezes well.

Saute in oil (I usually use about a tablespoon and I usually use truffle oil):
1 medium onion, chopped
3 cloves minced garlic (I usually use more, but I likes me some garlic)
salt and pepper to taste

After the onion is tender, add the following and sautee a few minutes more:
1 cup lentils

Add 2 cups water (I put vegetable bouillon cubes in) and simmer, covered, for about 20-25 minutes until the lentils are the tenderness you want them. This time can vary a lot depending on your lentils. I like mine with a little more tooth than mushy. When they are how you want them, add 1 can diced tomato with oregano, basil, and thyme (think that's the normal combo). I like it straight from the can but my kids like it when I blend the tomatoes first. Once you add the tomatoes, the lentils will basically stop cooking.

Heat it all up and serve over pasta.

If you are on WeightWatchers, it is 3 points per half cup.

I'll have to try it. Very nice to have a vegan, low-fat recipe.

Stacy's whole grain pita chips and pomegranite juice. Mr. Pup is working and I raided the freezer and found some leftovers that I had made for him to take to work.

Yours dinner sounds delicious. Mmmm...jasmine rice.

Pork medallions with hazelnut cream sauce. Potato patties.
Corn and haricots verts.

Dark chocolate with bits of orange and nuts for dessert.


Cher

Fried some tortilla chips, topped with chicken, refried beans, shredded lettuce, chopped tomatoes, sliced green onion, guacamole, sour cream, salsa and cheese. We were at 95 degrees today in Michigan; was 90 at 8pm still, so it was nice to only have one pan on the stovetop going to fry the tortillas. We live in a house without central air, so one burner in use is a very, very good thing.

Fed DH meatloaf and green salad.