We didn't have anything else, though I made a batch of no-bake peanut butter bars from NYT. Super easy and Carter approved. As soon as we replenish our peanut butter stock I'll make some more, since they don't heat up the kitchen and they are a nice source of protein and calories for my skinny teenager.
Tuesday, August 4, 2020
Saturday, 8/1/20
Since tomato season is finally really upon us, we had a very simple dinner from Smitten Kitchen: fried provolone sandwiches. Jason made us a nice loaf of bread, and the rest couldn't be easier: melt slices of provolone in a nonstick pan until they are nice and toasty and oozy, slide them onto bread, top with thick slices of tomato. Salt and pepper. We opted to go with open face. Messy and delicious.
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