Oh I haven’t made a loaf in ages! Need to make me some soon 
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I’m sure y’all are wondering 
Minnie’s lunch and dinner is a nice mix of can Science Diet WD for for her weight control and a nice gravely mixture of healthy mobility mixed in with a nice oral care mix. To keep her teeth clean. 
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Ooooo this again! I need to try it.
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When my wrist is healed and I get back from vacay.
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I complimented it with this lady too.
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I want some of that bread
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Zhuzhed up some leftovers with a cream sauce made with stock from the rotisserie chicken carcass, a butter and flour roux, and just a couple splashes of half and half. Bunch of chopped chives from the garden and a “lot” of pepper, according to my husband. 
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I have total faith that if you make mole it’ll be delicious. I had to look up Pozole, had no idea I need to do some research on Mexican food for sure. I’m clueless. I have a question actually. I see you often make salsa verde (which looks great btw) but it looks totally different to what I know as salsa verde. I know it as a French recipe, loads of soft herds chopped with capers, anchovies, Dijon mustard, olive oil etc. What is the version you make?
And yes, the oven dish is Pyrex. It’s basically the only oven dish I have had for years (hench why it is now permanently black when it should be white ). I’ve not really thought about it, but it is quite unusual.
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Ah yes, the European/French salsa vs Mexican. Our version’s basic components are tomatillos (not the same as green tomatoes), some kind of spicy fresh green chile (I love serrano chiles, but some use jalapeños), garlic, cilantro (coriander) and some salt and maybe a bit of water or lime juice. I frequently add raw onion for crunch. It can be made with raw ingredients or my favorite is charred either on the grill or a griddle on the stove top. I char the tomatillos, garlic and chiles and then throw them all in the blender or food processor with lime juice, salt to taste and either purée or just get it to a chunky texture depending on application. That’s when I throw in the cilantro and sometimes quartered onion, too. Usually I dice the onion by hand because I’m picky! Let me know if you have any more questions.
Now I’ll be on the search for a Pyrex baking dish!!!
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Thanks, that sounds great. I have no idea where I can get my hands on tomatillos tho, I’m not sure I have ever seen them in a market here. Would green tomatoes be an acceptable substitute or am I pushing my luck?
Honestly, I’ve considered trying it with green tomatoes! It’s worth a try. They have a similar tangy tart flavor profile. Let me know if you try it!
P.S. maybe ask around about tomatillos. They are pretty easy to grow I bet someone can get their hands on some! But not sure in the UK. Maybe you can start a new trend!
I’ve been looking online and it’s easy to buy tinned ones, but they are really expensive and most likely horrible (certainly not suitable to make salsa). But you can also get seeds very easily. Perhaps I could be a trend setter
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Was feelin’ caprese at lunch time 
His with a leftover grilled sausage and mine with the last of the rotisserie chicken. Home grown basil and farm market tomato.
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Leftover roasted veggies made for a quick lunch at work. Added some goats cheese crumbles and a side of smoked salmon
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The salmon looks divine! 
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Steak night.
Top Sirloins
Benson is in on it tonight too.
With cauliflower and broccoli au gratin and garlic bread.
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I really tried with the plating
Turkey avocado wrap and a bacon cheese wrap. (Surprised I have bacon left)
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McCormick Spices is looking for someone who loves tacos to go out and advocate for them, pays great travel and all.
The first person I thought of was the girl on here from AZ but can’t remember her name
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