Enjoy!

Great northern beans in ham stock and ham from the freezer. Onion, celery, carrots and lots of garlic too.

I have some salad from yesterday to finish as well.

I haven't seen much of Ducky today as he is helping TJ sleep off that extra hour she worked last night at the medical center.

A bit of this, half a chicken breast, some baked sweet potatoe.
Decafe tea.

Salad with ranch dressing before bedtime.

Good Evening

I feel like I need a nap first.

Dinner will be reheated rice in Instapot, chicken breast sitting in a can with some water floating in the slow cooker for hours, and salad.

Edited to add: I put the chicken in a couple of tortillas with a half slice of cheese each + taco sauce + small amount of bean gravy + green olives /end edit

As always, bean gravy on top of the starch (rice). Where bean gravy is simply beans and a limited amount of water so it isn't soupy. 15 or 16 varieties of beans for a more diverse gut biome.

Salad = grated carrots, collard greens, cabbage, celery, red bell pepper, onions. Sometimes cauliflower or ,brocolli too.

The celery and red bell pepper (or green or whatever) are things I've only been adding consistently for a couple of months - makes it much better, not so bland, and makes it kinda crunchy in a nice way.

Last edited Sun Nov 2, 2025, 09:04 PM - Edit history (2)

Chef LaFrieda's sausages have been a family recipe for over 100 years. They use the best quality ingredients and take pride in making the best sweet and hot Italian sausages. Here, Chef and his team toss sausages with sweet peppers and onions.

similar to my old recipe, with canned toms, served with pasta.

Gotta save some sausage for tomorrow, with marinara!

TOMORROW, Chicken Parmesan & Marinara, crispy breaded chicken breast and tops them with homemade marinara sauce, rich with the flavors of basil and garlic. Topped with two kinds of cheese—grana padano and creamy mozzarella—then broiled

Sauteed onion and garlic (and a stray mushroom I found in the crisper-?) in olive oil, seeded and chopped a couple Roma tomatoes and added them along with a splash of white wine, added thyme and oregano and later some Kalamata olives, capers, tuna, and a bit of crushed red pepper. I cut an 8 oz. loaf of French bread in half lengthwise and crosswise, put the tomato-tuna mixture on them, topped with some Parmesan and Monterey Jack cheese and broiled them.

We also had some green beans dressed with butter, lemon and savory.

Steamed some TJ’s vegetable gyoza dumplings and served them with a steam-fry of: chopped onion, red bell pepper, celery, sliced brussel sprouts, mushrooms, and minced garlic and ginger in a garlic sauce. Cheers!🥂