What's for Dinner, Sun., Aug. 7, 2022 [View all]

Shrimpburger with ginger sesame sauce (mayo based).

Cherry tomatoes and avocadoes. I mix the avocado up with Caesar dressing, then add the cherry tomatoes. I add basil, too.

Pineapple peach kombucha to drink.

Dessert: chopped Bosc pears with coconut cubes; mixed with cherry yogurt and pistachios. Mint tea, made with fresh mint from the garden.

I found the coconut cubes already cut and in a bag. Might have been from TJ's. Anyway, sure beats breaking open a coconut and carving all that out.

Oh, and speaking of carving. when I was making my cold curried squash soup, I discovered a nifty trick for cooking squash. Just punch some holes in it with a fork and put it in the microwave. I cooked it at high for about 5" at a time, giving it a little rest in between each cooking session. This was a spaghetti squash, but it would work for any other type of squash.

I discovered this because my squash was too hard to cut with a knife. My knife kept getting stuck in the squash, so I said to hell with it and just put the whole thing in the micro with some water in the bottom of the pan. I did check the micro manual for info on it, and that's where I learned to give it a rest in between the 5" cooking sessions. It might explode on you if you try cooking it all at once.