Well, yay, a new recipe that turned out tasting good! This quick to make lentil salad with herbs went very nicely with my Greek salad. Here’s the link. https://www.panningtheglobe.com/ottolenghis-lentil-salad-with-herbs-and-feta/#tasty-recipes-43904-jump-target
I thought this recipe sounded good but it didn’t turnout very well.
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John’s grilled hamburgers are always so delicious! While he was grilling I was putting together a Greek salad. We enjoy this combination of tomatoes, cucumber, olives, and onions. Since the salad avoids the green leafies that are involved in the latest recall I am sure we will be eating a lot of it in the near future.
Tonight we added broccoli and canned tuna to our penne. The trick is not to cook the broccoli very much in advance as it will cook a little further with the penne. I try to keep the tuna as chunky as possible. Adding the tuna right before serving will give it enough time to warm through without breaking it down very much.
John and I enjoy going out to Thai restaurants. The dish we always pick is Thai basil eggplant which you can get with a variety of meats and with tofu. We tried again to make it at home. In my opinion we failed again. It just doesn’t taste like the restaurant dish. Ours tasted too acid-y and was way too spicy hot for me. The recipe called for 5 little chiles and even though we only used 3 I found it too spicy. I guess we will just keep on looking for a better recipe.
Pizza delivery is about as easy as you can get. This large size feeds the three of us with two pieces left over for lunches.
Sunday is always oatmeal in the morning and breakfast for dinner in the evening.
Since we were planning to be on vacation, dinners were kind of hit or miss until I got organized. On Monday and Tuesday we had Gorton’s fish fillets and on Tuesday I ate a chicken sandwich and I think John had a salami sandwich. On Wednesday we got things together and John grilled a steak and I made a Greek salad. Since I forgot to take a picture I got AI to make one up for me.
Thursday we made chicken fried rice.
Friday was a shrimp taco and spicy beans night.
This week did not turn out as we hoped but we still managed to enjoy our stay-at-home vacation with no mice!
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
Omnivore 