Cheri wrote:

> "cshenk" > wrote in message
> ...
> > Terry Coombs wrote:
> >
> > > Â So tonight it's grilled country style ribs and baked potatoes
> > > (on the grill) with sides of canned southern style white beans
> > > and a green salad .
> >
> > For us it was trout, rice, mustard greens and roasted carrots.
> > Nothing to scream home about but we liked it!
>
> Sounds good to me.
>
> Cheri

It was!

Today for lunch is a simple southern pulled pork. I made a big one
about 3 weeks ago and froze the excess. Fresh bread will be ready this
afternoon but the pulled pork will go on the last of the last baking
buns from Wednesday. I did up a fairly traditional savory type of cole
slaw to go with it. (Savory, not sweet, no sugar added).

Dinner so far is shaping up to be a sort of mostly vegetarian goulash.
Yup, checked the crisper first! I know, I'm odd in that but it works
for us well. This one will be a stove top as the crockpot space is in
use with some red sauce developing on low.

Some of the red sauce will go as the base for the 'goulash' while the
rest is tucked away for the remainder of the week and some reduced for
pizza sauce (on the stove).

I'm sorry if my 'goulash' is not traditional at all. Perhaps another
name might match better?

3 yellow summer squash
3 green summer squash
2 largish onions
2 cups diced eggplant
1lb mustard greens
3 small baby bok choy
3 largish carrots
2C navy white beans in the natural bean soup with a little ham
5C of my red sauce above
2 small turnips
8oz Okra
~6oz King Oyster mushroom, diced fine
Spices to be decided later

Will be about 13C volume. We'll have 1.5C each for 4.5C or a remaining
2 meals or so for us 3 that will go for lunches or a dinner during the
week.