I cooked chicken thighs with Greek seasoning, and with it had leftover broccoli salad.
This morning I made bagels.
I made a spicy sausage pizza with tomato sauce, onions, peppers, mushrooms, black olives, cheddar and mozzarella.
Home-made baked beans and hot dogs!
We had cavitappi with a tomato-meat sauce, and a green salad.
Dinner tonight was Easter quesedillas - made with thin strips of leftover ham, spicy mango-jicama salsa, pineapples chunks, spring greens, and mozzarella. They had great flavor, but were a little wet. Next time, I will put the salsa in a strainer for an hour or so before using.
Don't toss the root end of your celery bunch when you think you are done with it! Put it in a container with enough water to cover the lowest end, say about1/2 - 3/4 of an inch of water. It will grow new tops! Mine current piece is about 6 inches tall now. I use a glass container so I can keep an eye on the water level. I've been able to get 2 more bunches out of it, and I'm not sure how long it can go on because I tend to forget to keep water in it and it quits growing.
Friday night we had grilled pork chops, squash, and broccoli salad.
We lost two bald eagles to avian flu, in northern Vermont, last week. They just came off the endangered list last year.
And $1.69 for a sweet pepper! I wonder what the local farm stands will be charging this summer. I know the cost of their supplies, from compost to seeds to containers, has increased tremendously. I do hope they raise their prices, as their profit margins have always been low.
I made the KAF recipe for Chewy Semolina Rye bread. It made 2 huge 8 x 4" pans plus a 4 x 6" pan.
Golden Pull Apart Buns.
Leftovers here, too! If we swapped, would they still be called leftovers?
Today I made Tropical Muffins, with orange juice concentrate, Greek yogurt, dried fruit (apricots, pineapple, mango, cherries), and my own candied orange peel. I topped them with lemon streusel. This is the weekly drawing from my husband's Treat Jar.
We went out for dinner, first time in over two years of the pandemic. We had baked haddock with crabmeat stuffing -- excellent!
