Lunch
Strawberry smoothie

Dinner
Turkey hotdogs with radish relish (see 4/14 for the radish relish recipe--we are addicted to the stuff, so this time I doubled the recipe and canned 4 half-pint jars for future use)
Baked beans
French fries

Recipes:

STRAWBERRY SMOOTHIE
2 scoops vanilla frozen yogurt
3/4 c. 1% milk
6 or 7 large strawberries, washed and hulled

Throw everything in the blender and hit the button.

FRENCH FRIES
peanut oil
Russet Burbank potatoes
salt to taste

Heat two inches of peanut oil in a large cast-iron skillet on medium-high to high heat. (Alternately, plug in your deep-fryer. We have one of these but I usually only use it for large things such as beer-battered fish.)
Slice potatoes lengthwise in 1/4-inch slices. Cut the slices lengthwise into thin fries. Use one of the fries to test the hotness of the oil; it should spit and sizzle instantly on contact, but not darken right away. The oil must be hot but not smoking.
Carefully toss in about one potato's worth of fries at a time and cook, stirring the oil occasionally, until golden-brown. Drain on paper towels and salt if desired.