It is November in Wisconsin and the temperature is in the 30s. Our focus has shifted from lake activities to the kitchen.

It started yesterday… Sourdough starter turned into fresh sour dough bread this morning. I cut them into little squares.

Then, it was followed by harvesting tomatoes out of their brown bag. Many tomatoes had to picked while they were green. I put them in the basement to ripen. It’s great to have them in mid-November.

This afternoon, my son and I made banana bread together. It just came out of the oven, so I cut it up.

Next, I used my new favorite tool. It’s a jar that came with a shredder! Naturally, it was discovered on a 2 hr visit to the local gourmet food store. I shredded some Bellavitano cheese for a little extra zing.

Finally, I stacked it all up and topped it with hot ham. It was garnished with a massive 0 cal pickles!

My jaw got a workout on the chewy Sourdough, my tummy was happy.

One of the good things about living in Wisconsin are the diverse seasons that naturally push us into many different hobbies and activities.