Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Catching Up

on June 23, 2015

The squash and zucchini I got at the farmers market recently has inspired me to do more cooking.  One night we had pasta and sauteed squash, with some ricotta and parmesan mixed in.  Then we had the leftovers with vegetable omelets.  The eggs are from a local farmer.  They are really scrumptious.

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This weekend I made a vegetable lasagna.  I cooked up the veggies first so it wouldn’t be too soggy.

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The first night we had it with Southern green beans (green beans, a little powdered French onion soup mix and water, cooked for a few hours).

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Then we had leftovers last night for Meatless Monday, along with some frozen lima beans.

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I don’t understand people who don’t like leftovers!  I guess for me, it’s like a night off from cooking.

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