Sunday
Our morning repast included some jiggly orange Jell-O and a couple of breakfast biscuits heated up in the oven. The New York sharp cheddar cheese really gave the biscuit sandwiches some flavor.
A bit past noon on Sunday, I heated up a pair of club sandwiches with tomato, spinach, and pickles. The pickle’s and tomatoes are from our garden. I spread each bun with mayonnaise and Dijon Mustard.
I had taken a Zucchini Casserole out from the freezer a bit late in the day after I got hungry. I forgot to ask mama how to cook it and simply popped it into the oven straight from the freezer.
After about 10 minutes, I thought better of it and asked mama what she wanted for dinner. It turned out the casserole was meant for breakfast and it needed to be be defrosted properly before cooking.
Dinner ended up being the leftover Minute Steak from Friday evening.
