On Wed, 2 Mar 2016 03:41:14 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, March 1, 2016 at 7:33:00 PM UTC-5, Jill McQuown wrote:
>> A pan seared NY strip steak (med-rare), simply seasoned with S&P.
>> Boiled small red potatoes tossed in butter with dried dill weed.
>> Steamed fresh asparagus that I picked up at a farm stand last weekend. Yum!
>>
>> You?
>>
>> Jill
>
>Salad (romaine, thinly sliced sweet onion, grape tomatoes, English
>cucumber, a little ham, dressed with an Italian-ish dressing made
>from red wine vinegar, Penzey's pizza seasoning--which I don't like
>on pizza but makes a fine salad dressing--and extra-virgin olive oil).
>
>I finally made the pineapple upside-down cake that I was jonesing
>for, and boy was it sweet. I ate a piece and tossed the rest. Don't
>need those calories. Perhaps next time I want that flavor profile,
>I'll grill some pineapple slices and top them with a LITTLE brown
>sugar.
>
>By breakfast time this morning, I still couldn't face anything sweet,
>so I skipped my usual oatmeal (with all of a teaspoon of brown sugar)
>in favor of scrambled eggs and toast, washed down with a glass of milk ;-)
>
>Cindy Hamilton

For tonight I've got a four pound boneless pork loin roast all
seasoned and ready for the oven, will also bake four of the largest
russets you've ever seen (each over a pound), and will nuke some
frozen veggies, thinking green beans. A few weeks ago whole boneless
pork loins were on sale, $1.69/lb, cut it in thirds and froze them.