Breakfast
Cold cereal with milk and a chopped peach

Lunch
Vegetarian burrito

Dinner
Greek lamb
Spanakopita
French bread

**WARNING: FRUIT OVERLOAD...**
So I find myself in a predicament three days before I'm supposed to leave on a weeklong trip. I've managed to acquire one big bag each of peaches, plums, and quinces. I think I'm going to make jelly with the quinces if I can track down some clean muslin. But what about the other fruits? One pie per day sounds nice, but a little excessive. Hmm...what to do, what to do...

Recipes:

VEGETARIAN BURRITO
small handful of diced yellow crookneck squash
small handful of diced green bell pepper
1 scallion, white and green parts, chopped
1/2 tsp. vegetable oil
pinch ground cumin
pinch fresh or dried oregano
1 large flour tortilla
1 tsp. vegetable oil
1 oz. sharp cheddar cheese, sliced thin or grated
1/4 c. refried pinto beans
2 Tbs. chopped cilantro
1/4 c. shredded lettuce
4 or 5 grape tomatoes, halved
salsa

In a small nonstick pan, saute the squash, green pepper, and scallion in 1/2 tsp. oil until crisp-tender. As you're cooking the vegetables, sprinkle them lightly with cumin and oregano. Remove from heat and set aside.
In a large skillet, heat 1 tsp. oil and place the tortilla in it. Arrange cheese in a wide stripe down the middle, then dollop beans and sauteed vegetables on top. Warm until bottom of tortilla softens and just begins to turn golden. Slide onto a serving plate.
Add remaining ingredients and fold into a burrito. If too overstuffed, just flop it over like an omelet.

GREEK LAMB (reprinted from 3/19)
4 Tbs. olive oil
1 1/2 to 2 lb. neck or shoulder pieces of lamb
juice of 1 1/2 lemons
7 or 8 sprigs of fresh thyme
1 c. water
salt and freshly-ground black pepper
Heat the oil in a heavy saucepan. Add the lamb and lightly brown it all over.
Add the lemon juice, thyme, water, and seasonings to the pan, then turn the heat down. Simmer with the lid on for about 50 minutes, until the meat is very tender.
Serve with plenty of good bread or potatoes to sop up all the juices.

SPANAKOPITA
1 Tbs. olive oil
1 large onion, chopped small
1 Tbs. fresh oregano, chopped small
1 tsp. dried dill weed
4 large cloves garlic, minced
1/2 lb. frozen chopped spinach, thawed and drained
2 Tbs. flour
1 c. crumbled good briny feta cheese
1 c. lowfat cottage cheese
2 eggs
freshly ground black pepper to taste
1 pkg. phyllo sheets, thawed
1/4 c. butter, melted
1/3 c. olive oil

In 1 Tbs. olive oil, saute the onion about 5 minutes over medium heat. Add the oregano, dill, and garlic and sautee a couple of minutes more, then add the spinach and keep sauteing until most of the moisture has evaporated. Sprinkle on the flour and stir until well mixed. Remove from heat.
In a large bowl, stir together feta cheese, cottage cheese, and eggs. Mix in the spinach mixture and season well with pepper.
Melt the butter in a bowl with the olive oil. Unroll phyllo sheets and either cover with a towel or resolve to work quickly enough that they don't dry out. Preheat oven to 375 degrees F.
Brush the bottom of a 9x13 baking pan with the oil-butter mixture. Lay one sheet of phyllo in the bottom, brush it with the oil-butter mixture, and repeat until you have eight sheets. Spoon half the filling into the pastry and spread it out.
Lay on eight more sheets of phyllo, brushing each with oil-butter mixture. Spoon on the remainder of the filling and spread it out. Top with the rest of the phyllo, again brushing each with oil-butter mixture.
Trim excess phyllo off the edges of the pan with kitchen shears. Bake the spanakopita 45 minutes or until golden-brown and crispy.