Canned green olives, doesn't sound very appetizing...Hope you are OK. Next time have an apple with chunky peanut butter!
Last night I used up the rest of the BBQ pulled pork. I had work done on two units: one freezer and my Sub- Zero fridge. I had to toss out one shelf full of sandwich rolls and other breads, as they had all frozen to a layer of water on the bottom
of the freezer. I rescued one package that was still ok and made a pork sandwich topped with a good coleslaw and a couple of bread-and-butter pickles. Ate the rest of the Mother Stallard beans and sliced heirloom tomato with Balsamic. Off to a new cooking adventure this morning.
Yesterday, I seasoned 6 pork chops with salt and a four-peppercorn blend. I am browning them later today on both sides they putting in the oven with a sauce made from Beef stock, EVOO, fresh rosemary, Lisbon lemon, and butter. I also made a large sheet pan full of veggies that needed to be used up, seasoned well, to be roasted. Now, I am deciding which salad I want: my favorite coleslaw or tomato bread salad. Nothing exciting; I cook with what needs to be used up. Produce is coming in so large now and big packages of product for only 1 person household. So, I check early in the week to see what needs to be used, and go from there.