Preliminary tasting before nap.
Tortillas toasted on the comal in the juices of the carnitas.
Nothing fancy.

I made my first batch of gaspacho of the season last night, this time using last season's tomatoes from the freezer. Good thing is, they keep well, and it's just about as the fresh ones, come summertime. Peppers and cukes I got from the store, and I put 3 scapes in for the garlic flavor.
Making gaspacho in the Vitamix, with last year's tomatoes from the freezer. by pepperhead212, on Flickr

Finished gazebo - still cold, since it started icy. Usually the blending warms it slightly. by pepperhead212, on Flickr

Gaspacho, and a few toppings. by pepperhead212, on Flickr

Finished gaspacho, before topping with the croutons. by pepperhead212, on Flickr

I had an even bigger bowl for breakfast this morning.

I need to start clearing out my approaching 3 years old pressure canned pork. If I stopped posting you know what happens. Though I have no concern, I pressure cooked the whole cans again for 30mins before eating. Made tomato soup with my recent canned tomato. I guess I can add other soup vegetables next time. This is going to be a regular meal for this coming winter.

While waiting for the shade to get over the entire garden today, I made a batch of gazpacho, as I was planning to do, though it only put a dent in the tomatoes I had! And I was going to pick another 3 qts later. Here's the 4 qt bowl with the gazpacho, plus the diced cuke and red bell pepper, to chill for tomorrow.
Another batch of gazpacho, only thing I had to buy for it again was the bell peppers. by pepperhead212, on Flickr

One can of Campbell's chunky clam chowder.
One package of ramen noodles.
One small can of chunk light tuna including water.
Black pepper.
Knorr shrimp bullion powder.
Heat up and mix in serving bowl.
Very tasty.

Can of cheap biscuits.
Chopped ham sandwich slices.
White gravy.