It’s Sunday night.  Sundays are our family’s favorite day of the week. And today, like all Sundays, was filled with all of the reasons why.  On Sundays, we have a somewhat leisure morning, and then we attend the last mass of the morning.  Following mass, we chat with some people, and then we spend the day living out whatever plans we had for that Sunday.  Today that plan was: 1) working on the house a little more, 2) cooking a pot roast, and 3) making donuts.  And with a little luck, maybe I would have time to 4?)  do a couple long overdue blog posts.

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We had one of the best dinners of the season this past Saturday night, and for the most part, we can thank one man:

In The Big Picture section, we recently posted our trip the the Farmer’s Market this past Saturday morning, and our stop at Walter’s Specialty Foods stand.  That’s ‘the man’ behind the table there….Philemon Walters.  Phil sells a fine line of specialty items that can really put the magic in your cooking!   I told you all that we bought 3 things from Phil, and I’m about to tell you about 2 of them in this post!

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Here’s a delicious meatless meal for the Fridays of Lent, or for any day, for either lunch or dinner! My kids love most vegetables, so these pocket sandwiches are always a real hit with them! They always cheer when they ask what we are having, and they always ask for 2nd one!

I didn’t take any photos in the early stages, as I usually do just for fun. But I think you’ll be able to follow along just fine without them.

Ingredients:

• red peppers
• zucchini
• summer squash
• broccoli
• vegetable oil
• American cheese
• whole wheat

Here is the Egg Bake we’ve been making that some of you requested we post.  It’s quick and easy!  Promise!

Ingredients:

• Pillsbury Crescent Rolls (in can)
• 6 Eggs
• 1 C Chopped ham or 5 or so cooked breakfast sausage links, diced
• 1C Shredded Cheddar Cheese and 1 C Mozzarella
• 1/2 C Milk

1. Preheat oven to 350 degrees
2. Beat eggs in bowl, adding a 1/2 c of milk. (Or water. Or 1/2 C each!)
3. Pop open crescent rolls can, unroll it, and lay into 9×13 baking dish-pressing edges together. (No need to spray or grease.)
4. Sprinkle ham