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Leftovers - I had a pita with Tunafish (chopped tomato, onion and some mixed greens like arugula & baby spinach). I was drinking a few sips of Mt Dew but switched back to water.
That’s a lot of sugar! I really don’t like sweet pickles, so I make mine thusly: 1 quart jar of pickles, 1 packet of red Kool aid such as tropical punch or black cherry, 1/2 c. sugar. Pour some of the pickle juice into a measuring cup and mix in the koolaid and sugar. When dissolved, pour back in the pickle jar, write the date on the lid, and return to refrigerator for one week.
You need to slice the pickles into spears to get the color to penetrate, so this last time I used a jar of extra-large hamburger “chips,” by Vlasic and it worked great! Margot loves them. In the past I have done baby dills, which I halved.
I don’t like them plain - but they are good with saltines or something really sweet like baked beans.
This is like mine but she uses a little more sugar and starts with spears.
I have never used the chips. I plan on trying that out! (A little nod of my head to Dirt Grinder).
Tonight will be fancy pants tuna salad on croissants with lots of sprouts, lettuce and tomato on top.
Am I crazy or does a cream cheese and koolickle tortilla pinwheel sound good?
I’m hungry but can’t be bothered to cook, so leftover soup for me and Margot (she got potato wedges too) and DH can make a hot dog or cereal or whatever.
Shake & Bake chicken pieces with mashed potatoes and gravy and green beans. Miller Lite beer to drink.
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