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Made some meat sauce earlier…for spaghetti

Sweat some onions, mushrooms, and garlic in some hot olive oil, add meat (I used ground turkey), season with oregano, sea salt, and fresh cracked black pepper, cooking til browned. Add 28 oz. crushed tomatoes (I crush the whole ones myself when they go on sale), season sauce with oregano, red pepper, salt & black pepper to taste. Fill the can with water (or low-salt stock), bring to a boil, then simmer til it’s reduced (I did it twice, adding some parmesan after the last half of the can of liquid) simmer til you can’t stand it anymore and it’s nice and thick. Add a little wine if you like, til heated through. Serve over hot pasta.

Salted toffee banana milkshake (sorta healthy version)

1 c of banana “ice cream” (recipe: http://goo.gl/Lb2YJy)

1 c soy milk (or regular milk, or whatever milk you like)

a few drops English Toffee Sweet Drops (http://goo.gl/LfWdnt)

1 tsp honey

A sprinkle or two of fine sea salt, to taste

In a blender/food chopper, blend the frozen banana mush with the milk, drizzle in the honey, liquid Stevia to your desired consistency. Add sea salt to taste, blend a bit more. Serve with a fancy straw.

Mah lips are burnin

Added okra, tomatoes, green beans, and broth to the sausage/onion/carrot/celery saute

More fridge pickles

Hothouse seedless cucumbers, sliced and added to a garlicky brine. Large pickled cherry peppers to keep them down into the liquid. In a few weeks, these will be perfect.

Who doesn’t love brunch? Especially with bacon!

3-egg skillet saute with chopped baby bellas, sweet yellow onions, halved grape tomatoes. Then I added spinach, shredded mozz, freshly shaved parmigiano-reggiano and let it steam under a lid, and flipped it over onto a plate with some hickory smoked, thick-cut porky goodness on the side. I know, 1 slice is a serving! Screw that.