And this is a reprise of a salad I made Wednesday night, partly because it made so much and partly because we're both so stupid tired from last night---went to a concert at Wolf Trap (Emmylou Harris and Graham Nash) and didn't get home until way after 1 am. Both of us ah\have had long naps.

Fresh corn, black beans, tomato, red onion, cucumber, and basil (I know, should have been cilantro, but our latest batch isn't ready yet) with a dressing of olive oil and white wine vinegar, salt and pepper. It's good stuff for summer.

gravy, fried zucchini and salad.

Cantaloupe later.

Good Evening

Steam-fried in evoo and veggie broth: chopped onion, orange bell pepper, broccoli florets, sliced mushrooms and minced garlic. When done I added Penzy’s Pasta Italian herb blend, chopped fresh parsley, red pepper flakes, a dollop of Miyoko’s butter and I stirred in cooked organic brown rice. After plating I topped the dish with a sliced, air-fried Beyond Sausage. Vegan parmesan on top. Cheers!🥂

The Hatch Big Jims are appearing in Phoenix groceries. K and I love rellenos, but gawd a full meal is a lot of work in a home kitchen. I sauced them with red chili gravy, under the rellenos, of course. It was good, real good, but the kitchen is trashed. Sigh.

and was awful! BEST I've had in Denver years ago, and often try one, but rarely compare with small Denver cafe.

We take turns making dinner for the group. The hosts today made enchilada pie - the same thing we made last night and will have for dinner again tomorrow! Luckily, it's like pizza and there are many, many variations.