Tidied up the cupboard under the stairs, now we have somewhere to store our pumpkins for the winter! When we stored them in the shed, they got nipped and went to mush, which was a disaster for the shed!

Just popped a veggie lasagne in the oven, I defrosted some - formerly bulk-batch cooked - chunky mushroom and tomato sauce last night, and just now made a five minute bechamel sauce to go with it. Packet lasagne verdi sheets and a handful of frozen ready grated cheese on the top. I like ways of having fresh meals, without too much fuss. It makes it so much easier to make lasagne if the 'meaty' layer is already prepped and ready to go, otherwise it tends to be a bit of a slow - and mess generating - dish to make from scratch. I'm going to have to make a pumpkin and spinach lasagne sauce for the freezer next time, to make use of the last of our chard before it finally dies back and one of this year's pumpkins.

I must grow more veg next year, it's so nice to be able to harvest your own stuff.