I started my cooking day on Wednesday by making yogurt.
I then used some frozen lima beans I had cooked about six weeks ago to make a bulgur stew with onion, orange bell pepper, garlic, tomatoes with hatch chilis, Spanish paprika, a little cumin, and a bit of cayenne. It is a rift off of a recipe that uses garbanzo beans. The lima beans make it somewhat bland, but I needed to use them up. I have enough for several more lunches.
Dinner on Wednesday was stir-fry with leftover pork and soba noodles. I also used green onion, red bell pepper, celery, the five snow peas we got from our garden, mushrooms, and broccoli. We have enough for another meal. For dessert, I had the rest of the cantaloupe and a small York peppermint patty. My husband had a zucchini muffin and a molasses cookie.
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