YvetteMT

Brazilian cheese bread- Pao de Queijo Found in the freezer section, way easier to pop a handful in the oven than making from scratch. (And no clean up!)

Chicken, rice, mushrooms and green beans. Pizza and Brazi bites Zucchini with basil, mushrooms, sweet potato, and elk tenderloin (medrare)

Sprouts and shrimp Last night was BLTs that I've shared(and eaten!) a lot this summer.

It's archery season (finally!) so it's all things curry for me (and ridiculously uninvolved prep). Not shown, 2 nights worth of chicken wings that required only turning the oven. (Minimal vegetables harmed) Prepared mango coconut chicken curry- only added baby corn and onion. Served with purple rice that was languishing in the fridge.

I used my food processor when I made a ridiculous amount of cowboy candy and honestly, Id not use it again even if I had a bushel. Slices were too thin and not uniform enough from the peppers going sideways in the chute. If you are going to powder all of the peaches, I say go for it. If you want a majority for pretty slices when dehydrated, get cozy with your preferred knife. Or pulverize them and dehydrate the resulting loose mix.

Today's cutting of basil, oregano, and rosemary. The basil will go in olive oil and be frozen. Rosemary will go in the dehydrator as will the oregano.

I'll set an extra plate.

As someone that travels a fair bit for work, this is about the best as can be said for 90% of the hotel breakfasts. Bonus points given out for individual servings of yogurt and cottage cheese and I travel with little packets of instant coffee to add to the usually weak coffee offerings.

Elk steaks(med rare), charred brussel sprouts (the only way partner will eat them. I love them raw or cooked, so long as they aren't overdone), and mushrooms.

@Honkman I love raw kohlrabi but have never cooked it. How do the flavor and texture change when cooked? As someone mentioned a few pages back, I'm making the same things on repeat too. Lots of blts in this house. Last night,- walleye, corn, purple rice. (Quinoa/brown rice blend for partner who isn't a fan of purple rice)

@OlyveOyl that crumble is gorgeous. Recipe to share?

Eggs (over medium), hashbrowns, a chicken sausage and the star of the show-cantelope grown about 3 hours away. The melon farm has had a tough year because of the weather so we are super thankful to get these.

It's a one woman show. I've not done this many at once (this is at least double my usual) and my concession to the amount will be using the food processor to slice the peppers!

Tell me it's canning season without telling me it's canning season- 35 pounds of jalapeños tomorrow will become cowboy candy.

Im a cheap date, I love my Victorinox paring knives.