I made fajitas for the first time in the air fryer and it turned out great.

I made a pasta salad on Monday to go with the little bit of leftover farro stir-fry tonight. I used colorful pasta with two cucumbers, green onion, a red bell pepper (wish I had had more to add), carrots (which I do not usually add, but I wanted more vegetables), cherry tomatoes, and Greek olives. We sprinkled some feta over our individual servings. For the dressing, I used ½ cup olive oil, ¼ cup red wine vinegar, 1 tbs. maple syrup, and 2 tsp. of Penzey's Sandwich Seasoning. It is a large salad, so we will have leftovers well into the week.

Oh, and I made yogurt on Sunday.

Thanks, Joan!

On Tuesday, I made another jar of refrigerator dill pickles using the neat little cucumbers and the dill my husband is growing in the garden. He is very fond of these pickles, as am I.

For dinner, I made pecan-crusted boneless pork chops again. I have been using a mixture of an egg and ½ Tbs. of Dijon mustard in the coating, but I ventured to add 1 tsp. of smokey paprika, as Scott likes it in coating for chicken, and it does not upset his digestive system. We had it with more of the pasta vegetable salad I made yesterday.

We had leftover vegetable pasta salad and pecan coated pork chops for dinner tonight. We were both eating rather slowly because we had our dental appointments with the hygienists today. We have our appointments at the same time with our usual hygienists, but we both thought that the cleaning was vigorous today, which resulted in some irritation that made it hard to chew.

I'm with you on the exeperations Navlys.Good to use it up.

I had Sloppy Joe's with a side salad.

Last night I had tuna salad on a bed of arugula, tomato and avocado tossed with some balsamic vinaigrette. Tonight I had a piece of multigrain bread with smashed avocado and melted cheddar which I followed up with some Talenti's chocolate and peanut butter ice cream (it had been a bogo offering at Harris Teeter earlier in the summer)