Yesterday I made pecan sandies using this recipe. They were delicious and totally devoured by us and by our flower-bringing lunch guests. My only caution when making this recipe is to be careful if you’re grinding your pecans in the food processor—keep a close watch on them, as a moment too long and you’ve got pecan butter instead of pecan meal! (Of course, now we also have a little something special and unexpected to spread on toast, but it was fortunate that I had more pecans on-hand.)
I also made grilled vegetable sandwiches with gouda cheese and garlic mayonnaise, and a butternut squash soup with spinach and rice. Yum. The best part is that there are leftovers of everything (except the cookies!) for lunch today.