Dinner on Thursday was roasted chicken thighs with noodles and sauteed mushrooms and microwaved fresh broccoli. We had some sliced cantaloupe as part of the dessert but did not neglect the pumpkin snacking cake.
We had leftover roasted chicken, leftover noodles and mushrooms, and fresh green beans from the garden. I had the last slice of cantaloupe, and my husband had a ripe pear from last week's farmers' market.
I also made some tomato sauce from some of our tomatoes that I will freeze.
Today the 16th is our 45th anniversary. That day was 80 degrees in NH. More like summer than fall. Technically it was summer. My bridesmaids had velvet gowns and I don't think the restaurant where we had the reception had air conditioning. Oh well. I guess September marriages last the longest!
My sister and her husband just celebrated 40 years of marriage, and they also married in September!
To go with the rest of the leftover roasted chicken thighs for Saturday night dinner, I roasted a combination of red potatoes, patty pan squash, and carrots that I had tossed in olive oil. After 50 minutes at 400F, I sprinkled Penzey's Sunny Paris over the vegetables and roasted another ten minutes. We also had microwaved fresh broccoli. Every vegetable tonight was bought at the local farmers' market.