I wanted a lighter lunch on Sunday, given the carb heavy breakfast, and I had a recipe, Balsamic Chicken, White Bean and Carrot Salad, from a recent Washington Post email from “Eat Voraciously,” written by Stephanie Witt Sedgwick. I adapted it by not first poaching a chicken breast—I opened a 10 oz. can—and I did not cook the carrots in boiling water until crisp tender. (Note: both steps, which then throw away the water, waste nutrients.) I was going to stir fry the carrots, then thought, what the heck, and used them raw. I had 16 oz. of white beans that I had cooked a while back, and I had thawed them in anticipation of making the recipe. The combination of ingredients, along with the dressing of balsamic vinegar, red wine vinegar, Dijon mustard, chives (I used dried), sugar, and a bit of pepper and salt, is tasty and goes well with crackers. I like the crunch of the uncooked carrots. I will file this recipe for summer lunches.

We’re having pizza in honor of my husband - we were married 40 years ago today - lots of fresh veggies from the garden for toppings

CWCdesign--it is always important to remember and celebrate.

Sadly, Mike, I got there without Michael - I don't know if it still counts if you're not there together - we did make it to 31 together.

That's why I usually say - it would have been our 40th or whichever - or we were married 40 years ago - I think those are more accurate.

But, thank you all for your kind thoughts.

• This reply was modified 3 years, 5 months ago by cwcdesign.

I think there is some confusion among the group. CWCdesign's husband passed away nine years ago. I am glad that she celebrates their special day and the years they had together.

Thanks BA 😁

Today I made meatloaf,mashed potatoes,sliced tomatoes and leftover white acre peas from the freezer.