Wednesday Day 10 was a busy one. I finished up our taxes and shopped, & cleaned and cooked for a potluck dinner to be held at our place later that evening. I had several packages of sweet italian sausage and needed to update a photo from a previous blog post....so Tortellini soup was on the agenda. Not exactly gluten-free but a hearty soup, even when you take the pasta out. You can skirt around it if you want to serve it as the recipe calls. I have been using a lot of tomatoes and basil lately and was seriously graving bruschetta. I put together a display for my guests that was so simple. It had many of the soup components, so all the ingredients were readily available. Gluten-free bread or bread of choice can be used. This time I used an Asiago cheese baguette from PANERA to go with the soup, so I lightly toasted some of that, added a drizzle of extra virgin olive oil, balsamic vinegar, fresh tomatoes, fontinella cheese, fresh basil and some artisinal salt: Himalayan Pink.
Asian Chicken Sald from Panera Bread (I was out doing errands)
BTW...I love to listen to Dennis Prager especially when I'm out and about
I ate a large spinach salad, some roast beef and a few bites of a raspberry trifle (dessert 2 nights in a row, UH OH.)