We have the start today of hot, muggy weather working its way into our area. I took advantage of what will likely be one of the coolest days this week to roast three large chicken breasts, which will give us Sunday dinner and dinner into the coming week. We had it with large salads, as we went to an open house this afternoon for friends celebrating their 70th wedding anniversary.

I had a steak, baked sweet potato and salad.

I had the rest of the salmon and orzo, but opted for microwaved frozen peas. I got home too late to make the bok choy. And, it was hot and humid again

Yesterday I cooked a couple of pork tenderloins on the bbq grill. I had it with 3 ingredient, one pot mac and cheese, recipe from The Hillbilly Kitchen on youtube (you cook the mac in milk, no draining, stir in the cheese and you're done.) Had it with fresh green beans, cauliflower, carrot and mushrooms (gotta have your veggies!).

I used a pre-shredded cheese blend that is labeled Mac and Cheese Blend that has Cheddar, American and Swiss. In spite of what all the TV cooks claim about pre-shredded cheese not melting well, you can see that it melted very well.

I got a beautiful orange cauliflower from Amazon Fresh on Sunday.

On Tuesday, we had large salads with some of the leftover roast chicken on top. Heat and humidity continue, with more forecast for the next few days.

That orange cauliflower is lovely, Len. I also like the idea of cooking the macaroni in milk for macaroni and cheese. It reminds me of some recipes I've seen where the pasta is either cooked in the sauce, or finishes cooking in the sauce.