Greetings

Can you believe it's already November 30th? How did that happen? Where has fall gone? Although this little corner of the web has been quite, my kitchen has still been buzzing with new recipes, adapted old recipes, and wonderful food and fun.

Just tonight I made fish tacos. With the extra green cabbage I made an Asian Peanut Cole Slaw. With the extra tortillas I made a few quesadillas for lunches this week. I've learned again that it's all about prepping ingredients ahead of time.

The green cabbage was shredded and ready to go.

I roasted a whole organic chicken a month ago and bagged it in 2 cup portions in the freezer - all ready to go for my quesadillas.

The mixed bag of chopped peppers from my CSA farm this summer provided a great addition to my quesadillas, along with the extra cilantro from the fish tacos!

Just like that, lots of tasty dishes and I'm saved from eating the cafeteria hot lunch. School hot lunch just doesn't really cut it.

In other less than interesting news, this blog gets the most visits because of a post I wrote about Dannon All-Natural Yogurt and why I choose to use it. I guess lots of people google Dannon All-Natural Yogurt!