Gabe waits for his dog mama, she won’t be gone long because she misses her dog boy.We eat some of the tomatoes fresh! I set a few aside when we are processing for soup or stewed for canning. I try to get the best ones – no marks or splits or spots. This sammich started out wanting to be a BELT but I didn’t have the lettuce so it just gets billing as a breakfast sammich. Brunch, actually, we don’t get up early enough…I used up some odds and ends of pasta for this one. I still have plenty of parsley, the caterpillars that were eating it have gone away. Still have a hornworm or two – they seem to be specializing on my hot peppers now that the patio tomatoes are gone. We love these upside down cakes. I cut them into single serving squares and freeze them in plastic containers. They really hit the spot for late night snacks while watching videos.More cookies! These are my current favorites. I’ve been leaving out the almonds and adding raisins. I’ve made these often enough that I can do them without looking at the recipe.Mmm… French toast and garlic pepper sausages. The sausages are from that processing plant we travel to a few time a year to stock up. They have the best ham hocks, and they are the closest place I know that has fresh pork bellies. I buy a couple, cut them in two, and vacuum seal the halves for the big freezer.Mrs J said we have plenty of tomato soup canned. I think she mentioned 40 quarts. Well, we better get busy with it! I used a veggie peeler to shave Parmesan for a garnish.Mmm… smoked pork makes a fine sammich. The sides are potato salad in the back and bacon, tomato, and basil pasta salad.I’ll wind this one up with a few cute kittehs.