We brought in some more tomatoes and promptly turned them into stewed tomatoes with lots of peppers and onions.We canned most of it but saved out enough to make our favorite sauce.The tomatoes and peppers with chicken broth and a pound each of Italian sausage and hamburger. The usual herbs and spices went in: granulated onion and garlic, bay leaves, thyme, oregano, basil, black pepper and salt.Which we had with rice because its’s good that way. The recipe was modified from a stuffed pepper soup recipe and the rice was a part of that. It’s great on pasta.So we used the rest of that batch to make another lasagna, We used ricotta in this one and that turned it into maybe the best lasagna I’ve ever made. This one cooked at 350 for an hour, the mozz on the top browned up nicely.We said goodbye to a humongous corkscrew willow. We planted it soon after we moved in, maybe 25+ years ago. It grew fast and started to lose big branches, we worried they would take out infrastructure.Honey bees were attracted to the sap oozing from the fresh cuts. We are leaving the big ol’ stump right where it is for now.Random sammich – we kept a tomato or three out of the pot just for one of these. That’s a lucky double yolk on that egg!