We had a lightly snowy day, with temperatures just above freezing, the kind of day when it is cozy to be inside. I made a large pot of soup for Sunday dinner and beyond. I used Bob’s Red Mill Vegi-Soup Mix (a combination of brown and red lentils, split green peas, and bits of barley). I always start by sauteing the carrots and celery in olive oil. I brown a package of ground turkey, then add sliced mushrooms, followed by a bit o chopped garlic. Then the carrots and celery go back in. This time I added 8 cups broth and 2 cups of the lentil mixture. I rehydrated 1 Tbs. dried onion, added chopped parsley, and 1 Tbs. Penzey’s Ozark seasoning. I had leftover cooked freekeh from the other night, so I added it as well, brought the soup to a boil, then simmered for an hour. I had discovered this past year, that my husband likes and does fine with that Ozark seasoning, which previously, I could not figure out how to use. However, I also really liked what the freekeh added to the soup’s flavor profile. I’m making a note to use it again..

Will made Ina’s tomato soup and roasted som red peppers. He made turkey, Brie,spinach, roasted red peppers with Dijon on my focaccia that he took from the freezer.

He’s always been an adventurous cook, but the baking is new

Mexican casserole and bread -n-butter.

We had hamburger steaks,fries and lettuce and tomato salad stirred up with mayonnaise.

Roast beef sandwiches with horseradish mayo, Greek pasta salad and broccoli slaw.