I made Salmon Patties again, as Scott does ok eating those after his oral surgery, as long as he crumbles it up. He had more of the applesauce I thawed, and he managed a piece of bread. To go with my salmon patty, I had roasted asparagus, mushrooms, and cherry tomatoes. Scott does not care for asparagus, so he does not mind my relishing the first asparagus of the season.

Sorry you missed the asparagus in your yard, Mike.

For dinner on Monday, I made a vegetable frittata, using my new, deep Staub 8 ½ -inch diameter skillet. I checked Kenji Alt-Lopez's The Food Lab, but he does not have a frittata recipe. I looked online and used, as my base recipe, "Garden Frittata with Goat Cheese and Potatoes," by Kayla Howey. I used organic yellow potatoes rather than fingerlings, as that is what I have. I replaced the peas and fennel bulb with my leftover roasted asparagus, cherry, tomatoes, and mushrooms from last night. I used 1% rather than whole milk, which I do not have. I had to cook it about seven minutes longer, perhaps due to the extra vegetables that I added. It made a tasty meal, and I have enough left over for three lunches. My husband had another crumbled-up salmon patty, a thin piece of bread, and more applesauce.

The frittata stuck around the edges and sides of pan, which required a soak, then a scrub. Next time, I will rub the sides with olive oil as well.

Yesterday I made pork tenderloin on the BBQ. Had it with broccoli, baked beans and couscous. For tonight's dinner I had some leftover rotisserie chicken and brussels sprouts and carrots and a little pasta.

In an effort to give my husband some diet variety as well as protein, for lunch on Tuesday I tried adapting a carrot soup recipe that I got from Glamour many years ago. I adapted it, since he does not eat onion and does not care much for curry, although I can get the latter by him when it is a background in the spice blend that I use for my chicken or turkey broth. I used about 15 oz. of carrots and 3 cups broth and cooked the carrots until they were softened. I then used the stick blender, which even in a high pot made some mess. The carrots probably needed to cook longer. I blended in ½ cup Greek yogurt, then added 3 1/2 Tbs. maple syrup. We both had some. I would say it is ok but not ready for prime time. However, my husband was happy to have an additional item he could eat.

Last night I made Mexican style, a combination plate. A taco, enchiladas, tostada, rice and beans. For the filling I sauteed some bell and jalapeno pepper, onion, tomato and pork tenderloin. The sauce was mole from a jar. All in all, not bad.