I've got a gallon of marinara simmering on the stove, I'm using it in the baked ziti I'm making tonight and I'll be using it again on Friday for the eggplant parmesan I'll also be making. It's just easier to make a big batch and save half of it. Tonight's ziti will have mushrooms, zucchini, peppers, onions, spinach, turkey sausage, and two cheeses. Last night I made mushroom quesadillas with Cuban black beans and rice. Tomorrow I'm grilling some chicken and serving it with pudge and corn casserole. Corn casserole is something I normally associate with Thanksgiving, but I was craving it and so decided to make it this week. Pudge is homeade mashed potatoes with olive oil, sundried tomatoes, and fresh basil. I learned to make it at the Flying Biscuit Cafe in Atlanta, co-owned by my beloved Emily Saliers of my beloved Indigo Girls.
My next big project is to finally finish my cookbook, so that those of you who would like can make these things at home for your own families and friends. Right now it's mostly pastas that are available, but you'll find other stuff too.