To be followed by an experimental recipe from the NYT:

Blueberry Polenta Upside-Down Cake with orange zest. This creation made it successfully out of the oven a while ago, and also a neat-as-you-please plate flop. Lookin good. Will have a Moment of Truth in a couple of hours.

and cooked down in butter potatoes.

I made mayo based batter, fried the zucchini first, then the chicken. I also fried the rest of the rice from the other day. I peeled red potatoes, cut them in large chunks, brought them to a boil in salted water, then added a tbs of butter, reduced the heat and simmered them about 2 hours. The way my m-i-l cooked them, always a favorite. As they cook down, they absorb some of the butter and end up in a buttery broth. The longer you cook them, the thicker the broth.

Just finished it.

Fairly lackluster, but quick & easy.

sprinkled with parmesan cheese, and toss salad.

Watermelon later for a snack.

Good Evening from rainy Indiana 🌧

with a Chilean Sauvignon Blanc to drink ... that's all, because of being pretty stuffed from the church potluck.

https://cooking.nytimes.com/recipes/1025342-one-pot-chicken-meatballs-with-greens?unlocked_article_code=1.X08.d2c_.NPowKlGfHvsr&smid=share-url
I baked the meatballs separately and then added them to the chard when it had cooked down.

Baked from frozen
package says wild cod with butter and herbs. I bought packages of this and some other fish varieties when they were on a buy one get one free. . We had a different style of cod of the same brand and it was decent.

leftover yellow squash
raw tomato and cucumber from the garden.

12 oz tri-color rotini
1 can spam
6 oz pkg onion & chive jack cheese
6 oz pkg bacon cheddar cheese
1 bunch green onions
2 medium sized tomatoes on the vine
5 hard boiled eggs

Apart from the pasta, everything diced and or chopped as appropriate. Dressing - choice of eater.

Usually have a big salad for lunch, but today it was for dinner. Chopped romaine, red leaf, spinach, thinly sliced cabbage, sliced red onion, radishes and mushrooms. Also added chopped tomatoes, pickled beets and black olives. Tossed the salad with homemade maple-balsamic dressing. After plating I topped the salad with chopped smoked tofu for protein. Had toasted baguette slices with pine nut hummus as a side. Cheers! 🥂

topped with sauteed mushrooms & onions

On the side: baked potato and steamed veggies (yellow squash & carrots).

A few chocolate squares for dessert.