Well, heat is not involved, but the cooking thread seems the best place to put today's effort:

At the farmers market yesterday, I talked with one of the vendors who had small cucumbers for pickling. He offered to send me a link to the recipe he uses for refrigerator pickles, so I bought six. On Sunday, I printed the recipe from the blog Well Plated. I followed it except for deleting the garlic at my husband's request, and I replaced the fresh dill with 1 Tbs. dill seed, after consulting internet sources for amount. As I have pickling salt, I used that instead of kosher salt. The recipe stated that it was fine to quarter the cucumbers for spears, so I did that instead of making coins. I have a Ball wide-mouthed quart canning jar that I picked up at the local thrift store a while back, so I used it, along with a screw lid from the packet I bought to fit it and the large jars of honey we buy. We will start sampling them tomorrow at dinner time.

Here's a link to the recipe:

https://www.wellplated.com/refrigerator-pickles/

For Sunday dinner, my husband pan cooked some boneless pork, which we had with leftover potato wedges from yesterday and more of the green bean salad.

Hugs, Joan! I know that you have lovely memories to sustain you.

I'm having rotisserie chicken, greens beans and carrots and potato salad.

I had rotisserie chicken and a salad.

I roasted potato chunks on Monday to go with leftover pork and the rest of the green bean salad. I used some of the potatoes that my husband grew.

I ate a pickle spear for lunch today. While it is nice and crunchy, it does not have much dill flavor. Perhaps I should have used more dill seed. I will still enjoy them, but I will think about how to adjust the spices.

When we grocery shopped this morning, I found a package of three bone-in large chicken breasts that were marked down for quick sale. I roasted those for Tuesday night dinner, which will give us plenty of leftovers. I also thawed some chicken broth and made another farro stir-fry using green onion, red bell peppers, mushrooms, and half-cut squash (the zucchini-type one that has the seeds in a bulb at the end). I had two tomatoes that needed to be used quickly, so I cut those up and threw them in, along with some of the kale from the pot my husband still has on the porch, although it is getting tougher. There is enough for one or two more nights.