Left over minestrone for lunch.

I really like it and I never think of making it!

But egg plant on the other hand, changes the entire taste in the stir-fry. It's fun experimenting with the wok though.

Nice way to get more good veggies into the diet too!

I am really going to have to go through the inventory and salvage what I can today.

My peaches seem to have turned within hours, and my big container of baby lettuces is emitting a bad odor and getting slimy in spots.

I've got tomatoes that have to be eaten, so I'm thinking about grilled chicken with a tomato salsa and a side of the yellow squash (which looks like it has about 24 hours to live).

but your dinner sounds good!

We lost a whole bunch of potatoes (of all things) that just went all weird shrively and bumpy seemingly overnight. No clue what caused it.

But even some things that have a refrigerated good shelf life have turned in a short time. I'm going to try washing everything before I pack produce away instead of just before cooking.

They are vented and have small trays in the bottom for air circulation. They cam too late for this batch, but I am interested to see how they work.

I think we get the stuff that is just about to rot from the stores on the mainland. It's infuriating, as the one thing I really need is some shelf life.

Should be interesting.

lettuce wedges with a lemon dressing, a kiwi-oranges salad.

Glad you are feeling better .

And thank you.
Makes me appreciate my normal aches and pains to have the bad back taken off the list!

Oh well, life is short . I know what you mean about the pain....hopefully, this back pain will be a thing of the past.

It just causes me too many problems if I overdo it.

really good. What kind of lemon dressing do you use? And is there anything else in the kiwi orange salad ?

and pepper to taste .

I just slice up kiwis and oranges and dress it with a little squeezed lemon juice and a touch of honey.

red onion, cukes, some fresh basil. Toasted ham and cheese baguettes. Black olives.

Your cherry tomatoes make me really miss my heirloom tomatoes this year. We never got them planted.

arroz amarillo, guacamole, frijoles, y salsa cruda. Tortillas. No queso!

And I live on tortillas...but now I MUST have guacamole soon. Two of you posting about having it for dinner has me craving it!

Now, with my stash of frozen home made tamales and a pot of pollo en tomatillo salsa, I'm set for a few days. Mmmm..good eatin'!

I am jealous! Enjoy!

theatre fundraiser in July. When the American Indian Community House sent fry bread to the party, I didn't have enough room on the table to set them out PLUS it was the hottest NYC day ever and the loft where we had the party wasn't air conditioned. I decided not to turn on the oven to reheat them and just brought them home afterwards. I did slip a couple to Dylan Carusano (Frozen River) to take home and enjoy. He's from NM and was in my play, so I owed him for his generosity. I made them all by myself, and I made them small because it was a party. Tamales are the reason families were invented!

It would be MUCH smarter o make a larger batch and freeze!

I often have them for breakfast. Guilty pleasure.

I think we'll eat more of the leftover turnip greens from this week. The fridge has drips and drabs of assorted vegetables so I really should pull those out and make everybody choose something. We haven't had too many leftovers lately so I'm a little surprised to find so many containers.

We usually cook something with the plan to use it for several specific meals and then it's all used up with no leftovers hanging around.

Bill doesn't like eating the same meal day after day, so we usually cook a large batch of protein and then morph it into several different main dishes. Roast chicken might be a roasted chicken meal, then enchiladas, then BBQ. If we get tired of the meat before it runs out, it usually ends up in eggrolls or fried rice!

Flat iron steak with a guacamole sauce
Mashed potatoes
Mung bean fettuccini with a beef butter sauce.

The tomatoes in the guacamole are from a friend's garden. As are the onions.

Potatoes are boiling now and the beans are about to hit the water.

I'd love some right about now!

I tried a marinate for baking tofu that would give a pastrami-esque feel to it. I was pretty happy with it. Pickle brine was the main ingredient. Some smoke paprika, liquid smoke, fresh cracked pepper, Braggs and the tofu should be a nice compliment to the saurkraut.

with vegetarian deli style cooking. They used seitan.
I love those flavors, and if I could get a good texture with tofu or seitan I would be really happy!

You just bake it until it is the texture you want.

I use extra firm. Press the block for 20-30 minutes to get water out of it (works well if you freeze it and then thaw it first, too). Then I cut it up into the size strips/blocks I want. Marinade in whatever you want for at least 30 minutes. Bake in a 350 oven. Flip them over every 15 minutes until they are as firm as you want. Usually about and hour for me. Sometimes more when I make thick slices.

About every other week on a Saturday I get four bricks of tofu in marinades and then Sunday night I bake them up. I can get a block of extra firm at Woodmans for $1.50 so I get a lot of protein for $6.

this sounds like it will do it for me! Thankie!

We were going to have a campfire out back to make hot dogs but rain was threatening. I fried them up in butter and we ate inside instead. We needed the rain so I'm not complaining.

I'm sorry your cookout was ruined, but glad you got some rain!
We have had a really wet yet this year, so I guess we stole some of yours!