For dinner last night, I roasted potatoes and threw in sugar snap peas at the last minute. Ate them on top of salad greens with egg and croutons.
Tonight I made this broccoli casserole that I’ve made many times. I used the thin slice Pepperidge Farm white bread, a.k.a. the soft white bread the recipe actually calls for, rather than something more whole grain that I am more likely to use. I think that made the casserole especially tasty (as I’ve evidently said before) in its white trash, sugar-butter-cheesey-bready-ness (yes, the recipe includes sugar, to make you eat your broccoli).
Both of these meals are pre-concert suppers – yesterday I drove out to Stoughton, and met Mark, who had been dropped off by his son on their way back from Chicago. I didn’t see him sitting on the bench across the street from the Stoughton Opera House, which annoyed him – he had to bring his back pack into the hall, and would’ve preferred to stash it in the car. But soon the backpack had its own chair for the concert, and his irritation wore off.
I still have lots of sugar snaps, a bunch of asparagus, zucchini, and way too much lettuce, considering that Mark goes back to Chicago tomorrow, so it’ll just be me eating from my CSA box till we leave for the librarians’ conference on Thursday. I already blanched and froze spinach; I may be doing that with sugar snaps & asparagus, too. I’ll make the zucchini into zucchini butter.
