All Saints' Eve / Reformation Day

It's early afternoon as I start this post and I haven't thought of making anything celebratory for the occasion of the day, but when I hit the grocery later maybe I'll get some sausages for the folks, sauerkraut, that kind of thing . . . as for me? Let me think on that.

Decision: bratwurst and sauerkraut on small rolls for the family, and for me some of their baked beans and sauerkraut and . . .

ASPARAGUS OLIVE SKILLET

1 bunch fresh asparagus, cut into 1-1/2" segments
1/2 red bell pepper, cut into 1-1/2"-long narrow strips
4-6 kalamata or other olive bar olives, with a bit of their oil/marinade, each quartered
4-6 marinated mushrooms (no oil), each quartered

Heat about a teaspoon of olive marinade in a skillet, then add the lower stem pieces of asparagus and saute for two or three minutes, then add the upper stem pieces and the pepper, then the olives and mushrooms and saute all until tender.

Verdict: Good. After Italian dressing for lunch I wasn't really ready for this flavor, but it's a nice mix of the sweet pepper, the piquant olives, and the musky asparagus. I shared but ate most of this myself.

TODAY'S MENU

Breakfast--1/2 banana with peanut butter and flax seed meal, 1/2 pink grapefruit

Lunch--Salad of almost one whole heart of romaine, 1/3-1/2 cup black beans, 1/4-1/3 cup canned corn, a radish, and drizzled Red Bull Inn low-cal Italian dressing (25 calories in 2 tablespoons, 20 of those calories from fat); 1/2 cup butternut squash microwaved with a dozen "boozy cherries" (small tart cherries that were soaked in vodka and sugar to make liqueur this summer), with a scattering of roasted edamame on top; large pear

Tea Party--Several roasted mixed nuts (under an ounce)

Supper--ASPARAGUS OLIVE SKILLET; cup of QUINOA MUSHROOM SOUP; cup canned baked beans with sauerkraut mixed in; red grapes; one tablespoon cherry liqueur (in process since June and ready today!)