Last night, I roasted a bunch of homegrown cherry/roma tomatoes/onion/garlic to serve on top of red quinoa with avocado slices, drizzled with fresh squeezed lime juice and a little white balsamic vinegar, along with a side salad made with red lettuce, celery, green onion, sweet yellow cherry tomatoes, cucumber, and red onion, topped with vegan blue "cheese" dressing, black pepper, and hemp hearts. Deliciousness to the nth degree...way beyond what I expected when adding the vinegar and lime. So glad it didn't suck. lol
So far today, lots of water, a warm herbal infusion with stinging nettle/burdock root/ginger root, and some home canned grape juice from last years grape harvest, and looking forward to leftover salad in the very near future.