What's for Dinner, Fri., June 2, 2023

I made two salads. The first one was torn greens with the kebobs from yesterday in the center (blackened swordfish, shrimp, tomatoes, onions, peppers).

The second one was with chopped raw vegetables plus sliced ham and shrimp. I got to use one of my radishes from the garden: it was an icicle white radish and it was ever so delicious. The other veggies were carrots, peppers, celery, Vidalia, cherry tomatoes, plus green and black olives.

I used sweet creamy onion dressing on both.

This was all from lettuce I picked at the garden in advance of 94 degree temps, which we have in Northern NJ right now. I made a third salad for a friend and gave it to him.

It's been a rigorous day, protecting all those plants from the heat. Nice to sit back and relax and watch Nicole.

Dessert will be watermelon, icy cold watermelon. Drool.

Late night, if I get hungry, I'm making some sort of Japanese soup with udon noodles.