|Cauliflower cheese in progress: steamed cauliflower, |
cheese sauce, cheese and crumbs for topping.
|In the oven.|
|A big bowl of vegetarian pasta just about ready to serve —|
it lasted for three dinners! Note the fried mushrooms & cheese on top.
|Slicing mushrooms and other vegetables for a different pasta dish — one without tomato sauce.|
|Ingredients for a Mexican-flavored omelet: eggs, corn, scallions, |
red peppers, butter, and torn-up tortillas. Lime for garnish.
|Clam chowder made from scratch with potatoes and canned clams.|
|Getting started on a pot of chili: black beans, corn, onion, herbs, peppers, tomatoes, and spices.|
|Adding smoked salmon to a pizza with Len’s homemade crust.|
|On the griddle.|
|Prep for tuna salad to go with broccoli slaw.|
I cooked one head of broccoli and used it two different ways.
|Tuna salad ingredients ready for mixing with mayo.|
Ingredients: celery, cilantro, water chestnuts.
The Wild Planet brand tuna that I use is pole-and-line
caught to protect dolphins and other by-catch.
|About to make sardine butter for lunch sandwiches.|
|Feeding the sourdough starters, wheat and rye.|