cooking on sundays

It might be the best spring-like day we’ve had this year. After tiring the dog out on a long walk this morning, I opened the doors and windows and started to cook. I have had a good turnover rate lately for the eating through the food I cook on the weekends and pack away in single serving meals for lunch and dinner.

After the line was full of laundry – the first wind-dried sheets of the year! – I started prepping and filling the kitchen counters with ingredients.

steamed broccoli, sautéed mushrooms, grated cheddar, some frozen tomato sauce and frozen diced tomatoes…and more turned into

smoked maple pork chili

broccoli, ham and cheddar quiche, and broccoli, mushroom and gorgonzola quiche

It’s one way to help the work week get off to a great start…the promise of tasty meals just a freezer drawer away.

Have a great week whatever is on the menu!

CJR

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