It's time to have a few things handy for assembling what in the US is called a "Chef Salad" - it is an ample bed of lettuce topped with shredded or small sticks of cheese, then some kind of meat, at least one. Chicken, ham, turkey, are all good. Halved hard boiled eggs to edge the plate, alternated with whole or halved tomatoes, depending on their size. I usually use an Italian dressing, usually one of the fresh ones from the grocery store, but I have some bottles in the pantry also. Mmmmmm!

Meanwhile, I'm also preparing to make enough marinara sauce plus some kind of meat (sausage, but I have also been known to add cut up chicken) for a couple of days' meals. And make extra pasta. I keep it in a container in the fridge and reheat by pouring boiling water over it in a bowl. Purists may not like this, but it works when its so hot and humid and you don't want to cook every day.

I'm going to make a batch of hummus soon, starting by soaking the garbanzos, not using canned peas.