Saturday

Pasta with pesto (frozen from last summer, pesto recipe in the comments)
Sauteed peppers

Kit kats (J)
Cocoa almonds (M)
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M and I currently have a pretty empty freezer. We often have two or three dinners frozen from recipes that make lots of food. Not so right now. However, we knew that we'd want something defrost-and-heat-easy for the first evening after all our guests had left. Thus, pesto. Through late spring and summer, we have a pretty extensive herb garden and had a bumper basil and Italian parsley crop this year, meaning we ate a lot of pesto. By the end of the summer we regularly made double or triple recipes and froze the extra to perk up dreary winter meals. Well, here's pesto meal number one. It was a flashback to glorious summer and the ease of prep was amazingly refreshing. My stepmom left the mini Kit Kats, and you know you just can't let those things sit around :)

Prep Notes
Difficulty: Super easy (It's "easy" when you make the pesto fresh)
Chopping: None
Time: 20 minutes
Make ahead: Apparently.

Reaction
J: "Summer's glory when I can see the remnants of our first snow."
M: "Summer in a bowl."