Omnivore

Making lentils and turkey sausage with carrots is an essential part of our grounded vacations. John and I drove to Sea Ranch, California on Sunday to enjoy the cool weather, the views of the ocean, and lentils, sausage, and carrots. The food was, of course, delicious.

Unfortunately shortly after finishing our vacation lentils we heard noises in the kitchen cabinets. It was a mouse!! We did not plan on sharing our vacation rental with any type of rodent so we left. I think our 24 hour vacation is the shortest we have ever taken.

Peeling and cutting up the butternut squash, cooking it, and mashing it is somewhat onerous but it goes really well with chicken and gravy. Plus mashed squash is a nice change from mashed potatoes.

John did his usual great job grilling the steak!

On Tuesday I used the left over coconut-lime sauce from our shrimp last week to make a fish dish using tilapia. Since I forgot to take a picture I found one that looked similar to our dish except the fish here is cod. While we pan cooked our tilapia the cod pictured was poached. The recipe for the sauce is on this post – https://dininglite.blog/2026/07/15/wrapping-up-last-week-7-11-26/

Recipe for pictured dish – https://www.seriouseats.com/thai-style-cod-a-la-nage-coconut-milk-recipe

John grilled the lamb chops and I was in charge of steaming the broccoli and microwaving the butternut squash. It was a simple and simply delicious dinner.

Sarah’s been stuck on shells, Italian sausage, and fennel for the last few weeks. We are not complaining. It is so good!

A surprisingly cool start to July allowed us to cook whatever we wanted. We made too much for our Fourth of July celebration so we had leftovers for two days!