I purchased a 4 pizza kit from BJ's. The directions called for baking the pizza directly on the oven rack. I decided to use my pizza stone and let it heat up for quite a while. The crust tasted like chewy cardboard. Today I reheated the leftover pizza directly on the rack and the crust was much better.

For Sunday dinner, we warmed up two of the pecan-crusted boneless pork chops from yesterday. I cooked about 8 oz. of cavatappi pasta, then mixed it with olive oil and a crumbled 4 oz. log of goat cheese. I divided it in half, so that Scott could have his with no addition. I added 3 ½ oz. of cut asparagus that I had sauteed in olive oil to my half, along with some reconstituted dried shallots and a bit of dried tarragon (both from Penzey's) and some freshly grated black pepper. Scott microwaved some fresh broccoli for his vegetable.

I do not know if we are at the end of asparagus season or not. It has been challenging for the farmers market vendors with the rapid shifts in the weather, not to mention the high winds and dust storm we had on Friday.