Beans--specifically brown lentils from Bob's Red Mill--are on our menu for this evening. Here's a link to the recipe:

Jane Brody's cookbooks are favorites of mine, although right now they are still somewhere among the boxes. I followed this recipe except that I added a stalk of chopped celery, I used sliced carrots, since I only have baby carrots and did not want to bother grating them, and I added 1/2 cup of pearl barley. I also only used one, not two onions. (I've only recently been able to get my husband to eat onions in soup; it works as long as I saute them first.) I do not have parsley, so I could not add it. I used homemade turkey stock from the freezer.

As always, I started the soup on my regular stove, then moved it to the wood stove. I'll add a note after dinner about how we like it.

Note: It's delicious. I will definitely make it again.

• This reply was modified 6 years, 2 months ago by BakerAunt.

Last night I made Slow Cooker Buffalo Chicken and brown rice to serve it on. It will last us a couple of days.

Breakfast for supper,grits,eggs,sausage and grilled toast.

I bought a few ribeye steaks on sale. I didn't realize until too late that they were not USDA Choice but USDA approved. Anyway I grilled 2 and they were tough. So I decided to slice the other 2 (spiced) steaks on the diagonal and stir fry with onions and peppers and then added some TJ's souvlaki sauce and they turned out to be fabulous. Just ask my husband.

For supper tonight I made fried cubed pork,potato salad and green beans.

Tonight I roasted salmon. I grated fresh garlic, ginger (lots of ginger) and a little lemon zest, added some olive oil to it to make a paste and coated the salmon with it. Let it marinade for a couple of hours in the fridge before roasting. It was delicious.