and Shishito Peppers bought at the Farmers Market last Friday.

And rice pudding with blueberries sounds so good.

Nothing exciting about my dinner plans….

Antipasto (yet again) with local greens, banana peppers, garden tomatoes, cucumber, olives, red onion, provolone cheese, salami, grated Parmesan , bit of Thai basil, then a red wine vinegar/olive oil dressing. I’ll finish off the last orange/cranberry scone and have a glass of ice water with lemon.

With lobster and shrimp, tossed salad with fresh vegetables from the farmers market, Cheddar Bay biscuits, brownies baked in mini muffin pans with homemade buttercream frosting, a dry German Riesling to go with. Too rich but it's a certain cat's birthday ....

...with a green salad and garlic bread. There's no sauce left in the freezer so it's time to cook a big batch.

Cantaloupe before bedtime.

Good Evening

Steam-fried in evoo and veggie broth: chopped onion, red bell pepper, sliced carrots, sliced mushrooms, cut asparagus and minced garlic. When done I added a couple chopped vegan breakfast sausage patties and 3/4 block of mashed extra firm tofu with the water pressed out. I seasoned the dish with Jax Tofu Scramble seasoning and Penzy’s Sunny Paris herb blend. Cheers! 🥂

… so dinner was tacos with chickwheat, refritos, and jalapeños in corn shells.

The rest of the week will be variations on the shredded “chicken,” with spices, BBQ sauces, jalapeño sauce, or whatever strikes my fancy. Got some WW pita bread, tortillas, and will probably use this as a salad topping, as well. With only two of us at home now, it can be tricky to plan something that can be tweaked into different meals so we don’t get sick of it (as if).

https://avocadosandales.com/2017/12/17/chickwheat-shreds/

I finally took it out of the freezer and made something with it Sunday. No oven, once again.

I sliced it into steaks, about 3/4" thick. Pounded them down with a mallet. Liberal application of kosher salt. Marinaded for about two hours in a mixture of rice vinegar, teriyaki sauce and Worcestershire sauce. Browned them in a mix of canola and olive oils. Simmered about an hour fifteen in beef broth, served in gravy with roasted garlic mashed potatoes and steamed corn. It worked; pretty tender and tasty.

Rose-flavored Turkish Delight