I made tomato sauce on Sunday, using Early Girls (which were not early this year) and Better Boy tomatoes, and a Dester Indiana that needed to be used from our garden. I ended up with maybe 2 ½ cups of sauce, which I froze. I had previously made 1 cup of sauce from our tomatoes. I am not sure how much more sauce I will be making. Much depends on whether the remaining green tomatoes ripen.

For dinner, I made Pecan and Dijon Mustard Paparika coated boneless pork slices. I roasted eight, so we have three more days of meals from the entrée. We had it with the green bean and cherry tomato salad--minus the Greek cheese (we ran out)--I made last week. We really enjoy using pecan meal for coating pork and salmon, so when we go to Florida, we need to find a route that takes us by Ellis Brothers Pecans in Georgia again so that I can buy more pecan meal as well as pecans.

P.S. to Joan--I'll be in touch about our travel dates. I hope we can meet up again!

I cooked up the mushrooms and spinach I had in the fridge with an onion and had some with a chicken sausage. Trying to use up everything before I go the Chicago. I have enough of the veges for tomorrow night.

I made a pork loin roast on the BBQ yesterday, had it with pasta and green beans.

Tonight and the next couple of days will be the roast, but the sides are to be determined.

On Monday, we finished the green bean salad, along with two more of the pecan coated pork slices, as well as having applesauce from the freezer.

On Tuesday, I roasted a honey nut squash to go with the pecan coated pork. We also had microwaved fresh broccoli, and of course more applesauce.