I made steak and ale soup from cuisine at home. I found it to be very bitter (I assume from the ale)and it was tasteless. So I threw in some poultry seasoning, some various Penzey medleys and finally a tablespoon of sugar did the trick. It turned out delicious but I could never duplicate it.

I'm glad you found a way to save your soup, Navlys!

I had half a cup of spaghetti squash that I needed to use up, as well as 1 cup of broth, and a few mushrooms—not to mention two small tomatoes that ripened in the house and were unlikely to be good in a salad. I sauteed the vegetables, along with a chopped carrot and some green onion, in olive oil, then added the spaghetti squash and a can of light chicken meat. In the meantime, I cooked ½ cup bulgur in the broth, then added that to the vegetables. It made a satisfying lunch for Sunday with enough left for another lunch later in the week.

Sunday dinner was salmon and couscous with Penzey’s Mural of Flavor as the seasoning. We also had microwaved frozen peas.

On this Monday afternoon, I am experimenting by roasting one of the two spaghetti squash-pumpkin hybrids from our garden (see this year's gardening thread). The final fruit looked like a narrower than tall, small pumpkin. I cut it in half, and the interior, my husband agrees, certainly looks more like pumpkin than the spaghetti squash interior. Thus, I am roasting it cut side down, as I do with pumpkins. After it bakes, I will see if it is worth pureeing for baking use. Stay tuned.

I’m making my version of the barefoot Contessa’s easy tomato soup. We’ll have grilled cheese with it.

Mike, given that the media reports that people are rushing through the grocery store because of the pandemic, maybe you didn't have a senior moment. It's likely that in haste, a customer had looked at the spinach, then put the package in the wrong place. Expecting it to be broccoli, because you were in the right place, you may have picked it up without looking at the package closely.