Cooked up some green beans with lemon just to have on hand, made two loaves of Vermont Trapp Family Lodge oatmeal bread and a mushroom soup.

Dinner-
~Eggplant Parmesan made with homemade spaghetti sauce

~ Chopped salad with iceberg lettuce, tomatoes, peppers, lemon green beans and Kalamata olives

Lemon water

No dessert….yet….not because I’m trying to be good, but because I’m going to drive along the river until I reach this little village that has an ice cream stand.

I kinda screwed myself on the pizza front. DH would have it every week if he could. Instead, we usually go out for it about once a month and I make one about once a month. So I made one about 2 weeks ago.

Back story - I'd just gotten home from a rough half day at work. I was going to make pizza for supper and had made the dough before leaving for work, but needed to keel over for a bit. DH came down, remembered what we were having, and said "You know, we don't have to wait till supper. We could have it any time. We could have it...Now!" Big grin.

So I got up and started in, but with an attitude. Fine, I'll make pizza, but I'll make one I want. I cooked some leftover red bell pepper in olive oil and took it out of the oil. Cooked a lot of sliced mushrooms in the oil until they'd released their water and the water had evaporated; took them out of the oil. Cooked minced garlic and a couple of minced anchovy strips in the oil and then let the oil cool.

Dough, cooled flavored oil with all the garlic and anchovy, sprinkled with pepper flakes and oregano, thin sliced pepperoni, red bell, mushrooms and a lot of mozz.

This is now his favorite pizza. He doesn't want to go out.

Nuts.

The cube steak was on sale at the supermarket yesterday, and I have some nice bread from a local bakery.
Maybe I'll have fries with that.

Salad with honey mustard dressing later.

Good Evening

He's eating crackers at the moment and I want some veggies.

I have some fresh strawberries, since they are in season, over ice cream

Eating half tonight and the other half for lunch tomorrow. It’s basically the Mooseweod Cookbook recipe that I made totally plant-based by using vegan feta and firm tofu instead of dairy feta, and evoo instead of butter. Date chia pudding for dessert. Cheers! 🥂