Your stir-fry sounds delicious, Mike.
I spent a lot of time in the kitchen on Monday, but it was a rainy day, so what better place to be? I began by making yogurt.
I also cooked a pot of black-eyed peas that I had soaked overnight. When they were done, I drained 1 cup of beans and set them aside. I froze two containers of a cup each of black-eyed peas, and a larger container that I will use in a future meal. I used the one cup of black-eyed peas in the Green Bean, Cherry Tomato, and Feta salad that we both love, and that makes excellent use of the abundance of cherry tomatoes and green beans from our garden. We will be having it again, which is why I froze two one-cup containers of the black-eyed peas.
For dinner, to go with the salad, I made Turkey-Spinach loaf. We had it with an ear of sweet corn for each of us, as our neighbors gifted us with more of their corn this weekend. I think this loaf, which I have been making for about a year now, needs more zing. I had to delete the Italian spices, as my husband cannot handle those, but Penzey's Mural of flavor, even with 2 tsp., is not assertive enough. I will try one of their other blends, and perhaps experiment with a tomato glaze.
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