I made a large pot of soup for Sunday dinner. I used frozen turkey broth, carrots, celery, orange bell pepper, mushrooms, ground turkey, and the Bob's Red Mill mix of split green and yellow peas and brown and red lentils. I also used 1 Tbs. dehydrated onion, and some rosemary, sage, thyme, and sweet curry powder, which are the spices I used for the turkey broth. I added kale from our garden at the end, along with 2 tsp. cider vinegar.

Dinner, during another thunderstorm, was omelets.

I agree with you, CWCdesign about being spoiled by good corn. I will only eat sweet corn in the summer from the farmers' market.

On Wednesday, I made Crispy Oven Fish and Chips with Dill Tartar Sauce. We had a salad on the side with dressing made with Penzey's French Vinaigrette mix. I am sending the recipe home with my friend, who is eager to try it with her husband and sons.

I realized this afternoon, once my friend had left, that I had not planned what to have for dinner. My husband had leftover soup and the rest of the ham, as well as two potato wedges left over from last night's dinner. I made a 2-egg mushroom, onion, and mozzarella omelet for myself. We both had microwaved fresh broccoli and some of the leftover flat bread I baked earlier in the week.