Lunch
Leftover squash casserole and kielbasa (see 5/5)

Dinner
Pot stickers (see 4/1--I froze all the extras raw at the time, and cooked them today)

Dessert
Crepes with lightly sugared fresh strawberries

Recipes:

CREPES (reprinted from 2/26)
200 g all-purpose flour
3 eggs
500 ml milk
Put the flour in a bowl, break the eggs into the middle, and start beating. Little by little, add milk until the batter gets to the consistency you like--somewhere near that of light cream.
Heat a nonstick crepe pan until very hot and smear lightly with butter. Ladle a bit of batter onto the pan and tilt to make a thin, even pancake. When the bottom is lightly tanned, flip and cook for about one more minute, then turn out of the pan. Repeat until you have a giant stack.
Leftovers freeze well, stacked loosely in a Zip-loc bag.