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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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I get it - so are onClouds. I also have custom orthotics for them. But they are comfortable. I'm actually waiting for another pair, so I don't go through them so fast, but considering I don't spend money on lots of shoes, it probably evens out.

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Thank you BA and Joan. I'm going to see Will - haven't seen him since he moved in January - he's very happy now so it will be fun. They say as a paren you are only as happy as your least happy child - it's nice to have them both happy!

As to shoes BA, I currently live in my OnClouds (per my foot doctor) and flip flops (barefoot still preferred) I have some "dress-up" flats and that's about it - I was never a shoe person😁

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After work, I went to Harris teeter to pick up something frozen - they had 4 Stouffers for $10 so I now have a small stash in my freezer.

The reason for this is that I went to my foot doctor today as my right foot was very sore and I was having trouble walking. I'm also supposed to leave for Chicago on Thursday - I hope this storm is gone by then. Turns out I have a stress fracture - so I have this lovely designer (not) shoe to wear for at least the next two weeks. My doctor said it would help with getting through the airport and such and I must say it does keep my foot from hurting too much.

So for dinner I had stouffer's Mac and cheese with frozen peas - lots of carbs but definitely comfort food

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I had chicken salad, the rest of the zucchini and an English muffin. It was hot today - fall has yet to arrive on the coast of Georgia

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I made chicken salad from the rotisserie chicken I got yesterday. I sautéed shredded zucchini for my vegetable

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Last night I had English muffins with cheese and a mandarin orange. Tonight I brought home a blackened piece of salmon that I needed to finish cooking - it was perfect! I had it on a salad with honey mustard dressing from a recipe from Real Simple - the balance in the dressing is perfect. It was published as a honey mustard sauce made with mayo (also good) but it had a variation with olive oil which is what I make.

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I made chicken piccata meatballs with brown rice and green beans. As BA says, I have planned overs for the next few nights.i adapted a recipe from Southern Living. I baked the meatballs instead of sautéing/frying them. While they were in the oven I made the sauce, to which I added the meatballs q when they came out of the oven. Last time the meatballs were perfect, this time overcooked - not sure why. But I wonder if the ground chicken I used last time had more fat. Might have to look into that.

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I made tuna salad with a green salad and tortilla chips

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