For lunch on Sunday, I made a frittata, in part to use up some asparagus that I had not gotten to as early as I would have liked. It was a remarkably cool day, with a high of 69 F, so I tossed the asparagus with olive oil and a couple of mushrooms, sprinkled the mixture with garlic powder, and roasted it, adding Penzey's Sunny Paris at the end. That went into the frittata, along with two small potatoes, some green onion, an orange bell pepper, and goat cheese. I used my farmers market eggs. I have leftovers for lunch for the next three days. I really like the Staub 8 ½-inch skillet that I bought, in part, for making frittatas. I am also envisioning using it for small pizzas.
I made my fifth and last batch of Black Raspberry Jam. It was a wonderful season this year. Some lucky friends and family will receive a jar each, and we will still have plenty for ourselves.
For Sunday dinner, I made Sourdough Pan pizza with the usual fixings of sauce made from a can of fire-roasted tomatoes and garlic, Canadian bacon, mozzarella, mushrooms, red bell pepper, green onion, and Greek olives on mine. I grated Parmesan over it when it came out of the oven.
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