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She's been busy in the kitchen.
A few hours ago I had six pounds of tomatoes that I picked up at the farmers market today, several onions, some garlic, a bunch of fresh basil, and some other assorted herbs and spices.
Yesterday I tried creating an experimental dish out of ground turkey, sauteed mushrooms and onions, and chicken stock, plus a bunch of seasonings. It was edible but didn't turn out quite the way I expected, and I had a bunch of it left over. Into the sauce it went. (That was sort of my plan the whole time.)
Now I have eight servings of utterly fabulous spaghetti sauce. Four of them are in individual containers atop single servings of spaghetti squash, ready to go to work for lunches this week. The rest is in the refrigerator awaiting further instructions.
This is the first time that I've made spaghetti sauce starting with fresh tomatoes, and it massively exceeded my expectations. If I had just the tiniest bit less self control, I'd be in the kitchen scarfing down half the container right this very minute.
This whole cooking for myself thing is working out pretty well.
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956 kcal
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Fat: 30.24g | Prot: 58.14g | Carbs: 122.95g.
Breakfast: peach, Topping for fruit crisp. Lunch: grapefruit juice, salsa, crab, cotija, egg. Dinner: fig, Hoser's turkey goop. Snacks/Other: Hoser's spagheti sauce, Frozen Cocoa-Banana. more...
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