I roasted more cubed potatoes tossed in olive oil to go with the last of the Turkey-Zucchini meatloaf on Sunday. We also had microwaved fresh broccoli from the farmers market yesterday. I hope that the vendor will have more next week.

I am so craving pizza, Joan! I'm hoping my husband can eat it in a couple more weeks, otherwise, I may need to make a lunch one for myself.

That pizza looks real good, Joan!

I made pizza the past two nights which means I had pizza for breakfast and lunch today. I had some pizza fixings left (sausage, bell pepper, and mushrooms) so tonight I used them in an omelet. Also made chicken noodle soup with carrot, kale and lentils.

I had a doctor's appointment on Monday morning that required me to fast, so I grabbed a zucchini muffin from my stash to eat on the way home. After a cup of coffee, I made a frittata for lunch, using leftover grated zucchini, red onion, the rest of the green onion, a banana pepper, kale, and the rest of the crumbled Greek cheese. I ate a quarter of it and will get three more lunches from it.

For dinner, my husband pan-cooked boneless pork. I made cavatappi pasta tossed in Greek cheese and put pepper on my serving at the table. We also microwaved the last of the green beans from the garden. It's unusual for us not to have had a hard freeze by November.

We had tuna melts on cinnamon raisin english muffins topped with tomato slices and swiss cheese. Mike you inspired me.

We repeated Monday night's meal except that we had microwaved broccoli (from Saturday's farmers market) instead of green beans. We did our big shopping trip today, so I was glad to have leftovers that just needed re-heating.

The weather has cooled, with high temperatures in the upper 50s today, so Wednesday was a good night to make soup. I used three containers of broth from the freezer (about 3 ½ cups each). I sauteed chopped carrots, celery, orange bell pepper, and sliced mushrooms in olive oil. I removed them from a pan to a skillet and sauteed ground turkey to which I added three cloves of garlic. I returned the vegetables to the pan and added the broth and 1 Tbs. dried onion that I had rehydrated. I added 1 cup of red lentils, then a Tbs. of Penzey's Ozark seasoning and ½ tsp. Penzey's cumin. After bringing it all to a boil, I simmered for half an hour before I sauteed kale in olive oil, then added it to the soup. We had it with cornbread.

It was a comforting meal for the day after the election. I had stayed up until around 1 a.m. and did not sleep well. I also got the first of the two installments of the Shingles vaccine today, which was the last of the weekly immunization clinics our local pharmacy does in the autumn. I will have to go to a pharmacy with a resident pharmacist to get the second shot within two to six months from today.

I made tostadas and left over mashed potato.