After church, we came home and had delicate squash boat halves with Quinoa and kale in them. Last summer there were so many squash in the garden, we couldn’t eat them all, so I cut them in half, took out the seeds, cooked, and froze them. We added a tossed salad
For dessert, I had made a fruit salad with apples, bananas, mandarin oranges, and pineapple (make sure the pineapple juice covers the other fruits to keep them from getting brown) I drained the pineapple juice, put it in the blender with cashews to make a cashew cream and added it and blueberries to the salad. Delicious meal!
The socks are still progressing very slowly. I’m on row 27 of 65-70 for the leg part.