Thursday, July 14, 2011

LUNCH: Working the Leftovers

Deep freezer diving uncovered a small portion of pea soup made late April. And no surprise, also a wedge of Art-is-in Boulangerie's Dynamite Cheddar, Chive & Jalapeño Baguette.

Clarmell On The Rideau - Chèvre Goat Cheese is nearing the end.

Fresh heirloom tomatoes are abound.

The homemade pesto still lives on.

Now, time for lunch for me and the mister.


  1. Sounds like the perfect lunch! Good for you for deep freeze diving too. Still on my to-do list.

  2. Shari: It always amazes me how easy it is to forget what is tucked away. Sometimes we make the rule that we won't buy food beyond the milk and eggs type staples. Anything we eat for the next # of days must come from a deep freeze dive. Probably should do it more often. At least I am good about putting dates on my stuff before it goes in the freezer.


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