Today I cleaned out the fridge using leftovers to make lima bean soup.

BakerAunt I use leftover dry lima beans,the meat that I've seasoned the beans is usually ham or ham hocks,if it's hocks I pick only the lean out for the soup.I use a little chicken stock with chopped up onions,celery,tomatoes and carrots.Boil that till the vegetables are done then throw in leftover lima beans
and if I have cooked rice I add that and let this simmer just a little,seasonings is salt,pepper and a little garlic.We love lima beans and this is what I make with the leftovers.I only had about 2 cups of beans left but after everything is put in it makes a small pot.It's just me and my husband so I've cut way back in the amount of food I use to cook.

Last night we grilled country style pork ribs, with potatoes roasted on the grill with herbs from the planters on the deck and garlic olive oil, and a green salad. Tonight we'ew grilling on the smoker chicken thighs, with broccoli and a gemelli with veggies (store-bought, carrots, peas, corn, green beans, plus celery, onion, and green pepper) salad. I'm using up the last of the frozen soup veggies in the freezer. I mixed up a dressing for it using mayonaise, chopped garlic, French's yellow mustard, and some mustard labeled Dijon, which is very very dry, has little flavor, and is very thick with whole mixed mustard seeds.

I cooking a pork roast for tonight's dinner.

I made potato salad today, first time in several years. It was delicious. I used Yukon Gold potatoes for it.

My husband and I cooked dinner together on Saturday night. He cooked two boneless pork chops, then cut them up while I de-glazed the pan and set aside the drippings. I stir fried snow peas (farmers’ market) and sliced mushrooms, then added the pork, and drippings. I mixed with soba noodles and added sliced green onion at the end.