I made pizza and salad. The pizza had Italian sausage, red onion, bell pepper and mushrooms. I thought about putting eggplant on it too, but then I thought I had enough veggies.

We had a super chicken salad. I baked a bbq sauced chicken breast. I purchased one of those sunflower mixed salads . I added sugar snap peas, diced radishes, tomato slices, fresh basil and the sunflower seeds included in package, diced chicken and noodles for heft. A+

No cooking here tonight I was out with friends and my sister in law, all classmates and we ate at Olive Garden, salad was good food not so much but the friends one I'd not seen in 50 plus years and all the talking and laughing was good for the soul!

ItalianCook, thanks for the compliment!

I freeze the dough after the first rise. I measure it by weight, form into a ball, put the ball in between a sheet of lightly oiled parchment paper, then I press down on it with a lightweight cutting board (a skillet or fry pan would work just as good) to form it into a hockey puck style disc. You could freeze it as a ball, but the disc will thaw faster. Then I tuck the overhanging parchment under and place it in a freezer bag. Sometimes I thaw it overnight in the fridge, sometimes I just pull it out and put it on a counter the day I bake it. Once thawed, I'll put it in between 2 sheets of lightly oiled parchment paper, press it out some more (that's one of the ways I get it to be round) and then roll it out to the desired size. It doesn't matter too much if it's cold or room temp although room temp will be a little easier. After it's rolled out, I keep it covered on the counter until I'm ready for it. Before I sauce it, if I remember, I dock it to prevent the crust from bubbling.

I hope this helps.

Nice looking tomatoes, Mike.

Tonight I had a hamburger, baked potato and a salad.

I did "Cornish Meat Pie" from the Gardner Museum Cafe Cookbook. I've done this before as one large meat pie with hamburger following the directions. This is a very good meat pie and very tasty but its not very like a Cornish Pasty. Its made with hamburger as the main ingredient not potatoes, and the hamburger, carrots, onions and potatoes are cooked before being put into the pie crust where a true Cornish Pasty is made with raw meat and vegetables.
However I changed this by using 2 1/5 lb of ground lamb instead of hamburger. I also took most of the abundant lamb fat and used it in the gravy and the pie crust. The directions called for covering the hamburger with water and cooking it and then draining the liquid. I found that the liquid produced a lot of very white, very hard fat. The seasoning was change to use American Lamb Spice mix instead of the herbs called for in the recipe.
I was trying for the first time the KAF Hot Water Pie crust, but since I was experimenting i only used 1 cup of flour and 2 tablespoons of lamb fat for the crust. It made a very easily handled crust and I was able to roll it very thin and handle it without problems. My normal oil crust crumbles easily and needs to be rolled between wax paper. I made two small 5 inch pies for this experiment and I liked them except there wasn't enough crust. I like pie crust to be much thicker. I'd probably have done better with twice as much crust. I have enough pie filling for 2 or 3 small pies or one medium pie.