Even though I love to cook, the whole idea behind it is to have food for several days so that I’m not cooking from scratch every single day. That’s why I make a different sandwich spread every week and extra amounts of my recipes.
For lunch today before I went to the library, I warmed a whole wheat pita in the toaster oven at 200 degrees for about 3 minutes, then spread the black bean/artichoke spread on it, added baby greens & slices of avocado, then rolled it up. The toothpick is Jim’s trick to keep it together, just like in a restaurant. And that’s the last of the wonderful chickpea toss from the other night, served at room temperature. Delicious!
And, of course, my double shot of espresso with a scone.