Me three on the bacon suggestion, Mrrzy.

Fruit flies are trying to take over the kitchen so I have a couple of attempts at traps (water with sweet stuff sitting on the counter under an under-cupboard light to attract them). And a sticky sheet for the garden pegged to a shelf.

I haven't baked for about three weeks, and while I miss the bread, the house is so hot (I don't keep the AC on real low) it will rise super fast so I need to really pay attention if I bake this time of year.

I've decided that making a batch of paste e fagiole every month or so is a good way to 1) use up stuff in the freezer and fridge and 2) have a solid meal that even in summer will work. A small bowl with a salad will set me up and I don't need to cook anything else for days at a time.

Lately, though, I've been using some of the pasta that I kind of loaded up on at the beginning of the pandemic (I bought three bags). I have some of that fancy ruffled-looking armoniche (link clipped from a Reddit post where the person is asking how to use it. Silly person! It's pasta!) that I'm pairing with Rao's "homemade" artichoke pasta sauce and slice up some baked chicken breast with it.