*5 quarts and 13 pints of pork loin in the pressure canner.
*Wash the outsides of 11 quarts of beef chili, label them, and find shelf space to store them on (ok that one may take a miracle). 11 in 121 seal rate not bad.
*Chinese for dinner, made by moi' of course!
*Rescue my wind beaten tomato plants, convince them they want to grow on the trellis' instead using tomato tape to reinforce that idea!
*Celebrate because I sold two art quilts today!!!
Today's Dinner Menu
Today's Menu
Macaroni and Cheese with
Tuna and Peas
Mustard Greens
Cranberry Sauce (home made of course)
Macaroni and Cheese with Tuna and Peas
Bring your macaroni noodles to a boil - as per directions on the box.
About two minutes before the noodles are fully cooked I added about a cups worth of frozen peas to the noodles. Yes I know this slows the cooking time down but I do it anyway - my bad. NOTE: If you are going to use canned peas add them to the noodles when you add the tuna otherwise they will be way mushy. ALSO if you are using canned peas you will want to drain them and rinse them well before adding to the noodles to reduce the salt content and that oh so special can flavor.
Drain noodles and peas, I use a collander to do this part so I don't burn myself.
Add drained tuna to the noodles and peas.
Add cheese and butter to the noodles, peas and tuna. Mix until butter is melted over low heat try not to scorch/burn you macaroni.
Add milk and stir well over low heat.
Add black pepper to taste and stir well.
All mixed up and cheese thoroughly blended with everything.
Ready to eat! 
Lunch for two adults for less than a $1.50!!!