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I made the Skillet Chicken, Orzo and Spinach recipe that I found in the Washington post last year when I still subscribed. I added extra goat cheese and this was my best effort yet.

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Pizza looks yummy, Mike

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Tonight consisted of making dinner from what was on hand, starting with some frozen ravioli. My next decision was to make my no cook Alfredo Sauce (half a batch), and then I added the other half of the Stouffer's spinach soufflé that I had for dinner last night. It was delicious and I have dinner for tomorrow night too.

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On Monday, I roasted vegetables - peppers, zucchini, onion, carrots and the baby potatoes along with a large chicken breast that I had pounded very thin. I just used olive, salt & pepper.
Tuesday I made chicken salad with the chicken I didn't use for my dinner (most of it) with celery, toasted pecans, dried cranberries, whole milk yogurt & mayo, which I also enjoyed tonight and will have more for tomorrow

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BA I have both the Open House and Cold Weather cookbooks which are dog eared from much use. I was curious to see if Sarah had made changes to her muffin recipe for the cookbook you have - it was in Open House and there were no changes. I might have to try that one

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I brought home some blackened salmon from work |and had it with the last of my roasted vegetables and salad from my grain bowl earlier this week. Now I have to figure out what to do with the leftover bulgur.

Joan, have a wonderful time in Texas with your son!

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Since I had to go in at 7 this morning to open the store at 8 (our opener had a doctor's appointment) and was able to leave at 3, I decided to make the Warm Vegetable and Grain Bowl from Ina's Go To Dinners - it was easy but quite a few different parts. It is really good - filling but not heavy. Another planned over dinner - I have several meals left.

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The salted butter does help, as does dipping the bread in tomato soup.

BA, I'm always jealous of your waffles - I'm usually too lazy to make waffles or pancakes (don't even own a waffle iron). But, then again, y family was never up to eat them when I'd want to make them.

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I made tomato soup. It was good with the Irish brown Bread (see baking thread).

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I made Ballymaloe Brown Bread from Simon Pearce's cookbook. His mother had given the original recipe to the Allens (they lived nearby) and then Mrs. Allen adapted it. Simon Pearce's restaurant uses an Irish wholemeal from Ireland, but says you can substitute KAF Irish-Style Flour. The KAF is lower in protein so I subbed in a cup of bread flour for one cup of the Irish-Style

This version is made with yeast and it was supposed to have a quick rise. It started out great in the oven. After I took the loaves out of the pan and put them upside down on the rack for the final phase of baking, I noticed they had shrunk. As I turned around, I glanced at the recipe and noticed that I had forgotten the salt 🙄 which explains a lot.

Good news is the texture and flavor are fine, but the salt will certainly enhance it next time.

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For Thursday, I had some thawed chicken tenders in the fridge so on my way home I picked up some asparagus (on sale) and some tiny Yukon gold potatoes. I made a sheet pan dinner. I tossed the asparagus and potatoes in olive oil and roasted them at 425. I tossed the tenders in some of my honey mustard dressing and added them to the pan for another ten minutes. It was all perfect - I just added a little S&P for serving. I have dinner for the next couple of nights.

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I will have to bake some bread on Sunday and also start resuscitating the sourdough starter.

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Navlys - you can freeze the raviolis and then take out how ever many you want to cook. That's what Will and I do with the large bags of Rana when they are on sale.

Tonight I have Stouffer's Swedish meatballs with a shredded carrot salad. I just got home from Chicago and that's all I had in the house.

Len, I really enjoyed your city and had a great time with Will. It's great to see him in his element.

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I had some ravioli from the freezer with a no-cook pasta sauce made with chopped cherry tomatoes, garlic, butter, lemon zest, Italian herbs, S&P and Parmesan. I realized after that olive oil would be better than butter - I'll try it next time

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I cooked up the mushrooms and spinach I had in the fridge with an onion and had some with a chicken sausage. Trying to use up everything before I go the Chicago. I have enough of the veges for tomorrow night.

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