Tonight's dinner menu:
A skillet dinner, one of those non-repeatables because it was made with what we had; but it turned out pretty well anyway. I browned a pound of ground chicken, added diced onion, a bit of garlic powder, and the last of a bag of frozen vegetables (the old kind with carrots, peas and lima beans); stirred in a bowlful of tomato soup and what was left of last night's vegetarian gravy (milk, water and soy sauce thickened with cornstarch). And three stalks of celery, chopped. So more or less what you might put in chicken pot pie; more gravy-flavoured than tomato. I cooked a potful of twisty pasta, the kind that is sometimes labelled Scoobi-Doos; when it was cooked but not overdone, I stirred enough into the chicken mixture to turn it into what looked more or less like tuna casserole. I also added a few spoonfuls of Parmesan cheese, and let the whole thing sit with the heat off, lid on, for another ten minutes.
Dessert was a can of crushed pineapple and a can of mandarin oranges, frozen and run through the food processor.