Sunday morning, I finished making the olive oil pickles and put them in the fridge till I can clean jars for the freezer, then went off to the life drawing studio. After that, roasted three pans of vegetables, one each of summer squash, zucchini & eggplant, and mixed sweet peppers (green, yellow, orange, red). Then I browned some onions in olive oil, added chunks of raw chicken sliced from an oven-stuffer roaster, stirred till cooked, added some chopped raw tomatoes and most of the roasted veggies and some of the previous day's tomatoes, and let that simmer while I made toasted garlic bread with mozzarella. And that was dinner for Sunday.
While we were eating, I cooked the rest of the chicken and will save the meat from that. The rest of the roasted veggies and the tomatoes from Saturday will be combined for lunch for me during the week, and C. and D. can eat bbq or leftover kugel or leftover chicken stew.
And that was the weekend.