Possibly the best cornbread I ever made
Ingredients for my traditional chili
As promised yesterday, I am going to list what I had to eat during the past week beginning with today's dinner: chili made with beans and lots of chopped red and green peppers and cornbread made from a recipe in Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian by Ann Gentry and Anthony Head (link to Amazon, but the copy I used was borrowed from the public library). Lunch was leftover pizza with grilled vegetables and breakfast was a bowl of blueberries and sliced strawberries and a bowl of oatmeal with raisins and walnuts. Do you wake up as hungry as I do?
Another day the menus included
Breakfast: bowl of blueberries and sliced peaches and a bowl of oatmeal with raisins
Lunch: tostadas as posted yesterday
Dinner: Pizza with grilled vegetables and a salad
Dinner: quorn roast, baked potato with onion and mushroom gravy, corn on the cob, and spinach salad
Dinner: gazpacho, fakin' bacon club sandwich
Dinner: potato salad, coleslaw with rice vinegar, leftover gazpacho, salad with vegan ceasar dressing
Other meals were leftovers of the above and we ate out one night at a meet the artist reception for the opening of a show of photographs taken by the daughter of friends.
Another day the menus included
Breakfast: bowl of blueberries and sliced peaches and a bowl of oatmeal with raisins
Lunch: tostadas as posted yesterday
Dinner: Pizza with grilled vegetables and a salad
Dinner: quorn roast, baked potato with onion and mushroom gravy, corn on the cob, and spinach salad
Dinner: gazpacho, fakin' bacon club sandwich
Dinner: potato salad, coleslaw with rice vinegar, leftover gazpacho, salad with vegan ceasar dressing
Other meals were leftovers of the above and we ate out one night at a meet the artist reception for the opening of a show of photographs taken by the daughter of friends.
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