I made it yesterday before it got to hot and made enough for repeats tonight and for a pasta sauce tomorrow. It came out really well.

Enjoy your salad!

Basic roux, milk, shredded cheese, veggies, spices and simmered to pour over pasta.

I'll use the base of the fennel like a vegetable, sliced real thin and added to the sauce. Mushrooms are dried, so sliced thin and into the sauce, as well.

A new dish for me. Sounds good on paper, we'll see.

Red bell peppers would've been good. Or broiled, sliced tomatoes, olive oil and basil on the side.

There's enough left for tomorrow night, too.

and cumin, corn from the garden. Tomato, pepper, cucumber salad. Cornbread.

Got 2 lbs and grilled them. Served with melted butter with lots of garlic in it.
little bit of crusty baguette to sop up the extra butter.

Wow, Hobbit, did you ever luck out. That sounds divine! There are so many dishes you can do with leftover shrimp that are perfect for hot weather--pastas, shrimp dipped in cocktail sauce, ummmm.

During my dinner break tonight at work, I decided to see if I could shop Trader Joes in the short amount of time we have. Answer: yes! I bought biscotti dipped in chocolate, crunchy shrimp sushi, red pepper eggplant dip, whole wheat low-carb soft taco shells, and free-range eggs.

Yay, I can see I'll have some fun dinner hours while this job lasts. Oh and p.s., they want me to come back in the fall, so I'll add a third job to my fall teaching schedule.




Cher

with a leftover turkey thigh. Egg noodles, carrots, celery, onions and some chopped spinach. I was smart enough to save the pan drippings from the original roasting and plopped then into the soup. It was yummy!