Monday and Tuesday
There were enough leftovers from Sunday’s CrockPot Curried Chicken with Cauliflower and Lentils that it took care of dinner for the next two nights (plus a lunch serving for me). Luckily it held up over multiple servings.
CrockPot Turkey and Wild Rice Soup
The only change I made to this recipe was that I used a pound of ground turkey instead of leftover sliced turkey. I wouldn’t say that the finished product impressed me very much (I even forgot to take any photos), but it was decent and all of it was consumed over the next few days. I just wouldn’t go out of my way to make it again.
Paul and I drove to Richmond to spend the weekend with my family; we had dinner at a Thai restaurant when we arrived in the city. Also, my sister Elissa made a gluten-free dessert called Honeyed Ricotta Mousse with Drunken Strawberries. I detoured away from my usual low-to-no sugar meal plan and had a serving…it was divine. Good job, sister!
Helped Elissa prepare a Mexican dish for dinner. (Again, no photos! Apparently we were having way too much fun to think of such things.)
On Sunday morning, our dear friend Dana and her husband Dale came over for brunch. Elissa and I made a Spinach, Mushroom and Goat Cheese Frittata, but in the excitement of the visit we forgot to take any photos of the finished product. Here are a few pics of the cooking process instead.
Elissa cracking eggs…
…and me chopping sun-dried tomatoes.