I pulled the last bag of four stuffed cabbage rolls from the freezer and heated them up with extra crushed tomatoes. Served that up with mashed spuds, fresh corn off the cob, and steamed broccoli.
It was HOT yesterday. I was glad I had poached some chicken breasts the other day to use for making curried chicken salad with a chopped apple, raisins, celery and cashews. DH loves either bruschetta or caprese salad this time of year. Bruschetta with freshly made basil pesto from the garden won the day.