Winding down now, but still producing a few tomatoes. The zuccini is gone, the cilantro is done; the basil is still growing, but nothing like it was.
We have passed 125 lbs on our tomato harvest, from 8 plants.
This was today’s grab:
![11017020456_18f8d4dd21[1]](https://slowdownandcook.com/wp-content/uploads/2013/11/11017020456_18f8d4dd211.jpg)
The zucchini total: 22 lbs
Dinner last night; our tilapia recipe with mashed potatoes and roasted broccoli. Cost was about five dollars. It is always good.
![10974177535_c2437bf0ed_z[1]](https://slowdownandcook.com/wp-content/uploads/2013/11/10974177535_c2437bf0ed_z1.jpg)
Being lazy tonight, but it will be good. I picked-up a stuffed chicken breast from Lunardi’s – this time, a Cordon Bleu.
We have edamame for green, and we are cutting back on starch at dinner – an enormous and temporary sacrifice. It is a wine-less Monday – but if I were to have wine with this, I would probably choose Pinto Noir.
All I have to do is stick the chicken breast in the oven for an hour, and steam the edamame. And, for about $8, and alomst no trouble we will eat a damn good dinner.
![10956564683_bb51c8225c_z[1]](https://slowdownandcook.com/wp-content/uploads/2013/11/10956564683_bb51c8225c_z1.jpg)
![10955720374_83ab0c4584_z[1]](https://slowdownandcook.com/wp-content/uploads/2013/11/10955720374_83ab0c4584_z1.jpg)
My standard breakfast these days is one egg, one piece of Canadian bacon, and half a piece of toast.
Today, I made a one-egg omelet with cheddar cheese. The thinness of the single egg omelet actually makes a very pleasant texture.
Slow Down and Cook 