Because our menu has adjusted due to the screaming hot weather, some groceries got used and some didn’t, there was takeout and repurposing of dishes.

It is a beautiful evening here in NorCal. No humidity and temperatures in the low 70s. A nice night for grilling some burgers and having a salad that incorporates leftovers. We start off with chips and guacamole. I thought we were using the avocados in some tofu bowls but it never happened. And I know that all of us love guacamole.

Along with our Mexican starter and an all-American grilled hamburger we are having leftover Middle Eastern parsley salad or tabbouleh. Since there is not enough for a portion for each of us, I am going out to my herb garden and clipping some additional parsley, mint, oregano, plus whizzing up some salad greens. Additional garlic, olive oil, lemon juice, and salt should give us enough.

Hopefully next week we will be able to stick to our menu. If not? I will try to follow the saying of “waste it, want not.”