We’re going to have salmon salad sandwiches (last night’s leftovers) on the lovely bread I made this morning. Will will probably add tomato soup.

I cooked my large pink banana squash/pumpkin. It made 6 pints of pumpkin puree and one pot of curried pumpkin soup. I like this soup recipe a lot and make it at least once a year during pumpkin season. It mixes cooked chickpeas, pumpkin chunks, onions and curry into a very hearty flavorful soup.

For dinner on Monday, I made salmon and couscous w/ Penzey’s Mural of Flavor Seasoning. We also had microwaved frozen peas.

Temperatures here were in the mid-70s today. When I took my walk before noon, I did not need a jacket.

Like with BA, nice weather in Chicagoland the past several days but that's going to change soon.

Tonight's dinner was all made on a 1/4 sheet pan lined with foil, an apple stuffed acorn squash, baked potato and a breaded chicken patty (from frozen), and I was able to time it all right. Started the acorn squash in a 400 degree oven, after 15 minutes I added the potato and after another 15 minutes the chicken patty. 30 minutes later it was all done.

On Tuesday, I made Broccoli, Tomato, and Quinoa Salad. We had it with roasted chicken thighs--rubbed with olive oil and sprinkled with Penzey's Poultry Seasoning and Sweet Curry--for dinner.

Salmon baked in foil with scallions, tomatoes, dill, butter on top. Plus, sprinkled on some penzeys justice spice. Homemade applesauce, salad, garlic bread. The hub had some fries, too. He also had a glob of ricotta instead of applesauce. 🙄