As I mentioned the other day, with Thanksgiving on Thursday, a busy work schedule, and play rehearsals every night through Wednesday evening, this week will be packed from morning until night. That’s why I created that wonderful 3 bean chili last weekend, and yesterday I put together my Tomato, Lentil and Barley Soup. Tomorrow morning I most likely will pop a few regular baking potatoes and sweet potatoes into the oven while I’m bustling around getting ready for work so then I will be set and ready to go and only have to add a nice green veggie salad to round out my meals.
Check out my Tip section on an easy way to bake a potato, every time so that it has a nice crispy skin.
Tonight when I got home from the theater (we had a read-through for our next Cottage Theatre production set for February, “Almost, Maine.”), I was excited to pull a serving of my chili from the freezer; and while that was heating up on the stove, I put together a yummy cucumber, tomato, onion, mushroom, and avocado salad. It was a great compliment to the chili. For dessert, I fixed a simple baked apple.
I’ve posted both of those recipes for you in my recipe section so you can give them a try.
I hope to be able to keep on track and stay in touch with you all this week. I know most will be busy with family, etc. and that’s the way it should be. On Wednesday night, I’m making a new Wild Rice dish that I’ll be sharing at our Thanksgiving dinner on Thursday. I’ll be sure to share that recipe with you as well, later in the week.
Until next time …