[cwcdesign]

I'm jealous of your tomato plants Len. They are hard to grow here in the heat and humidity and we don't have enough sun at our house to even try.

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For dinner tonight (and several more) I had a farro salad I made from NY Times. It's an artichoke and olive farro salad that I adapted after reading the comments. I'm quite pleased with the result.

It called for jarred marinated artichokes which I don't like, so I made my own lemon marinated hearts from a can - it's a recipe I found on ciaoflorentina.com a few years ago and have made a couple of times. I used lemon juice instead of red wine vinegar, goat cheese in place of feta, and added a drained can of mandarin oranges to balance the acidity. The recipe also had Kalamata olives and red onion. I added thyme and oregano (both in the artichokes) instead of dill and chives. I served over a bed of spinach and arugula.

[cwcdesign]

Waste of money and space. I was really hopeful about the waxed fabric - I couldn't get it to seal tightly enough to protect the food. Also, the silicone lids that are supposed to stay tight with suction.

[cwcdesign]

I had an artichoke that I steamed before I went to PT and then put it in the fridge. I made Cheater's Aoili from Cookie and Kate which was very good. I also made half a pita with melted cheese to get in some dairy/protein.

[cwcdesign]

No way I'm judging Joan!

Way back when, Michael and I would have occasional ice cream dinners, sometimes sundaes. Living in New England, we did not have AC, so when it got way too hot, we would do that. The most fun was the first time we told our sons, probably 3 and 7 that we were going to have ice cream for dinner, they were really surprised and started laughing. We did not do it often, but it's a great memory. Thanks for reminding me Joan - I'm smiling now.

[cwcdesign]

I made sheet pan chicken fajitas and green beans. I don't bother with the tortillas

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Yes, I did Mike - I thought it was pretty cool, but the price way too much for me, but maybe I'll think about if/when my OXO dies

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Thanks BA, great advice - if I'm substituting and change amounts, I often do it by weight so the total weight of flours,etc equals the total origami weight. I just wasn't sure about the proportion of Grains 😁
*Origami weight - a new way to bake😂

[cwcdesign]

Len, that's too bad about the delivery zone. Maybe someday you'll go on an adventure. Your plants look gorgeous, however

[cwcdesign]

I made tuna salad, a small spinach salad and pita chips. It was a l-o-o-o-o-ng day at work

[cwcdesign]

I had more chicken salad, leftover roasted vegetable with and a nice bowl of mixed berries for desert along with my ounce of dark chocolate.

[cwcdesign]

Last night I made a sheet pan dinner. I've adapted the marinade from the Lemon Greek Potatoes to use on all kinds of things. I used Penzey's Greek seasoning instead of just oregano a minced garlic instead of grated; the rest is lemon zest, lemon juice, chicken broth, olive oil, S&P. I halved the marinade over chicken tenders and a combination of broccoli, cauliflower and a sweet potato - the broccoli/cauliflower was a bag of Green Giant precut florets as I still can't manage whole heads.

Tonight was leftovers and tomorrow chicken salad.

[cwcdesign]

TBA - I placed an order before my surgery and was directed to the iHerb site with the same offer - they offer free shipping over $30 (instead of $50) but no using multiple coupons which is a bummer.

[cwcdesign]

I made a taco salad with ground chicken instead of beef. I found a Tex-mex salad dressing where I substituted Greek yogurt for the sour cream and it was nice and light - I used a salad mix, some red onion, tomatoes and avocados with grated cheddar and crushed Fritos - I have leftovers!

[cwcdesign]

Sorry to hear about your loss Joan. This is a nice rain and a good one for a pimento cheese sandwich. I had leftover chicken sausage, green beans and lemon potatoes

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