J.T. and I have different days off during the week. I worked from home on Wednesday so we could make lunch together. I felt like such a yuppie, or something!!

-brie and sesame rice crackers
-chilled roasted beet soup with horseradish sour cream
-crab avocado salad (much like egg salad, but way fancier)

Both recipes from Fine Cooking magazine for Aug/Sept 2003.

The soup was beautiful, an almost unnatural purple color, and looked radiant served in white bowls. We recently discovered that while beets are yucky, roasted beets are yummy. Still true in this recipe, which earned a great.

The crab, avocado salad was rich, but good. I didn't serve it with lettuce like it called for.

Thursday night we had leftovers and ate the salad again. J.T. had his with lettuce and liked it better. I had mine on toasted bread as a sandwich - it cut the richness a little. All in all, a great.

We also had leftover mashed potatoes fixed our favorite way - as periogies! What's a pierogie? See Mrs T's for a good store brand. We use wonton wrappers and put a teaspoon of leftover mashed potatoes in the middle, seal it, and fry it. I think using 2 wrappers is best. Serve with sour cream (or horseradish sour cream if you have some lying around).