We've had rain, off and on, with pop up showers throughout today. Humidity makes it seem hotter than it is.

On Saturday, I found some wonderful peaches from Michigan at the farmers market, so I bought a bag of thirteen for $12. It was the same vendor from whom I had bought the blueberries a few weeks ago, so I trusted the peaches would be good, and they are. On Sunday afternoon, I use seven to make peach jam, which I canned, for a total of four 8 oz. jars and one 4 oz. jar. I will either bake or just eat the other peaches, but I like to have at least one batch of peach jam, and we do not always get good peaches at the farmers market.

For dinner, I used the rest of the roast chicken (the breast meat) to make chicken salad for open face sandwiches on the Icelandic Rye Bread I baked this morning.

We re-ran last night's dinner of chicken salad on Icelandic Rye Bread.

I made flatbread pizza with sausage and pineapple. Tonight will be steak salad. On a side note I finally found a successful way to store cilantro. I washed and dried it and put it in a container with a damp paper towel on the bottom and a damp paper towel on top . I sealed the container (glass) and it is still fresh 4 days later. I had tried other techniques and they didn't work!

Today I made a big batch of tomato sauce, using tomatoes from the garden. I also put in chopped green onions, green peppers, celery, and zucchini. I added hot Italian sausage (ground and cooked) to some of it which we will have, along with a salad, on penne for dinner.

My elder bonus son is visiting for a week. For dinner, I made Spaghetti Squash Turkey Lasagna. I needed to use up a pound of mushrooms, so I added double the usual amount. I also sauteed red bell pepper, celery, and kale to go into the sauce. I did not have enough of our tomatoes to make sauce yet (am savoring those that I do for turkey bacon and tomato sandwiches!), so I used a large can of fire-roasted chopped tomatoes and a smaller can of plain chopped ones, to which I added minced garlic and dried onion. Given the amount of extra vegetables, I used an Emile Henry 9 ½ x 12 1/2-inch casserole dish that is 3-inches deep. We enjoyed it with an ear of sweet corn each, that we bought this morning from our favorite local place.

I also made yogurt today, a regular project that was delayed for three days because I had so much else to do.