What's for Dinner, Mon., Nov. 1, 2021
Penne with meatballs in tomato sauce. I didn't make it; I bought it from the prepared foods section of the grocery store. That's because I had to clean out my garden sheds today. I'll put parmesan over the top, also some chopped basil.
I'm going to halve a squash, roast it, and perhaps puree it. I'm not sure what kind of squash it is, so I have to wait to see how it comes out.
Tossed green salad with yogurt-blue cheese dressing and various raw vegetables, like carrots, radishes, red and yellow peppers.
Handing out candy last night was so much fun. I had to laugh at the dogs dressed up in ballerina tutus. It was nice to see how many children had rainbow bags for trick or treat bags. One trick or treater sauntered up ever so casually and asked, "So...what are the candy options tonight?" One option: chocolate covered peanuts (M&Ms). My friend and me-- 
And then there was the little guy (looked to be about 5) who walked up and embarrassed his father by saying, "Tick or tit!"
Fortunately dad was dressed up and had a mask, but we could see the red face behind it. 
= new reply since forum marked as read
"One trick or treater sauntered up ever so casually and asked, "So...what are the candy options tonight?" One option: chocolate covered peanuts (M&Ms)."
Source- https://mygoodnesskitchen.com/walk-away-chickpea-tomato-and-spinach-curry-vegan/#recipe
1 tablespoon coconut oil
▢1 large onion or 2 regular (optional for a thicker sauce) finely diced
▢3 garlic cloves, minced
▢400 grams cherry tomatoes, halved approx 2 punnets****canned diced works well too
▢1 teaspoon garam masala
▢1 teaspoon curry powder
▢½ teaspoon turmeric
▢½ teaspoon ground cinnamon
▢¼ teaspoon ground cardamom
▢½ teaspoon ground cumin
▢½ teaspoon sea salt plus more to taste
▢½ teaspoon grated ginger
▢1 tablespoon tomato paste
▢480 grams cooked chickpeas cooked or 2 cans (drained)
▢200 ml coconut milk half a 400ml (14 oz) can
▢¾ cup vegetable stock or water
▢2 cups baby spinach***I used a handful of frozen spinach
▢chilli flakes or sliced green chillies to serve optional
Instructions
Melt the coconut oil in a heavy-based pot over medium heat and add the onion and cook for 3-5 minutes or until soft.
Add the garlic and tomatoes.
Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste and sea salt. Cook for 2 minutes.
Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture up to a boil.
Reduce the heat to low and cook with the pot lid off for approximately 25-30 minutes or until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently.
Remove the curry from the heat and serve with a smattering of chilli flakes or chillies and cooked rice or quinoa.
Today's photo is from this morning. I had to do banana surgery, though it didn't improve it much. Don't know why bananas always get so bruised.
Also getting robocalls from regional big-name Dems to GOTV. This is totally new experience.
