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Food & Traditional Knives

Here's another of my nearly-nightly "microwave casseroles". I suppose if I cared about variety in meals, I could prepare essentially the same dish each day and rotate names: casserole, stew, succotash, and probably variations of these based on the different ingredients and seasonings I use. Whatever they're called, I usually enjoy them more than most meals I get in restaurants (except maybe chili and some breakfast choices).
This one looks like it contained frozen green beans, chopped green pepper, shredded carrots, frozen corn, chopped celery, sliced/quartered zucchini, chopped summer sausage, small chunks of potato (or are those apple chunks?), and some baked beans. Can't tell you what seasoning I used in this particular batch; I rotate among at least a half-dozen types of seasoning (most of which add a bit of "heat"), and the photo was probably taken in April or early May (went from camera to computer on May 19, but that doesn't mean much).
veg.casserole.vjporter.jpeg

- GT
 
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O9QxZS2.jpg
 
This is a meal I prepared a while ago, but only processed the photos this past weekend. I still remember the meal fondly though.
I made a potato, onion, and asparagus egg scramble:
asp.pot.scramble.pan.jpeg

I then topped it with some hot relish and ate it with blackberry jam on wheat toast:
asp.pot.scramble.plate.jpeg

- GT
 
Currently my favorite brand of take-out pizza:
marcos.box.jpeg

What I like most about it is that the leftover pizza is good BOTH cold AND hot (I just stick a slice in the microwave for 30 seconds); the crust is great either way! Here's some leftover pizza in the box:
marcos.leftover.porter.jpeg
And here's a lunch I made one weekend: hard to beat pizza, porter, and fruit!
pizza.fruit.porter.jpeg

- GT
 
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