SereneCooking

1) A fat-free, vegan version of my mom's spaghetti sauce is on the
stove. It takes hours and hours to cook (hers takes a day and a half,
but her version has lots of meat and fat that keep it from reducing as
quickly). My house smells GOOD.

2) We were picking up fruit at the store, and I decided to buy a bag of
grape tomatoes to eat by themselves as my fruit for the day. Yum,
tomatoey joy.

3) We've been saying lately that with such a wonderful produce section
at our store, we should be buying something besides romaine lettuce,
bananas, and all that usual stuff. So yesterday we bought two spiny chayote squashes. I made a kind of gratin out of them, and it was pretty good:

2 medium chayotes, peeled, seeded, quartered, and sliced thinly
2 medium potatoes, ditto except the seeded part
1 small onion, ditto
2 cups unsweetened soymilk
1/2 teaspoon of salt or to taste
pepper to taste
parsley (I used about a teaspoon of dried)

Preheat the oven to 350F as you cut the veggies. (You can also cook it
on a higher temp if you're doing something else in the oven; just lessen
the time.)

Place the veggies in a baking dish. Mix the remaining ingredients
together and pour over the veggies -- it may be more or less liquid,
depending on your baking dish, as the liquid should almost cover the
veggies.

Bake 60-90 minutes, uncovered, until the top is browned, liquid is
bubbly, and veggies are nice and soft.