Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Weekend Lunches

on August 9, 2015

Somewhere, I can’t remember exactly where, I saw an egg salad with avocado.  Yesterday’s lunch was deviled eggs with avocado mixed in, plus maple cheese toast (from Amy Thielen), and Knox Blox.  I was surprised at how strong the avocado flavor was, given that it is subtle to begin with.  It was a nice change.

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Today we had egg salad with avocado, on English muffins.  Again, it was a different take on the ordinary.  Yum.

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Now to find a recipe for a spaghetti casserole using ricotta.  I have about 8 ounces left from something else I made.

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