On Tuesday, I made Butternut Squash soup with frozen puree and frozen apple juice (left over from applesauce) and frozen turkey broth. I use Penzey's Now Curry, which gives the soup great flavor. I had some with lunch today, set some aside for two more lunches, then froze four single servings for future lunches.
For dinner we had raw carrots and ham sandwiches on the Rye/Whole Wheat/Semolina buns I baked in the early afternoon. we bought the ham at Aldi's last week, for a great price, as they were selling out their current stock.
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