A moment of silence to remember and give thanks.

Thanks M for your service as a U.S. Army Ranger.

Today was sort of unusual. Both M and I woke up early, he to go to his first day at Chinese school, me because I had to work.

M decided to learn Mandarin. He, at 28 years old, went to his first Chinese class amongst first-graders. Total Billy Madison status.

After doing some work from home, I needed some sort of midday snack. I still have some veggies left from last week’s farmer’s market shopping so wanted to use those up since we’re going on another shopping trip tomorrow morning. Whenever I have a loose assortment of vegetables, my first instinct is always to either make some sort of sauce or soup. Today, it was sauce.

I used the leftover roasted veggies M made for me last night and all the tomatoes I had left, both large and baby, cooked them up and blended everything. Then I grabbed the last bits left in the crisper – an organic zucchini, an ear of corn, two bell peppers – and sauteed them up.

Easy. The sauce was ridiculously spicy though from the devilishly hot jalapenos. I had black pepper and olive oil Triscuits on the side. I have just rediscovered Triscuits and am obsessed. How are they so delicious?

With a blackberry strawberry soy milk smoothie, I’m pretty sure I just ate the entire spectrum of antioxidants. Awesome.

Then I got back to work.

xoxo,

Jenn