Last night’s supper was green leaf lettuce, a Newman’s Own vinaigrette, diced avocado, and thinly sliced merlot cheese. I don’t know why I don’t slice cheese onto salads more often – it tasted great. 

For dessert, I had some low carb butter pecan ice cream. I’m pleased at how well it’s kept in the freezer – I have it in a pyrex bowl with a glass lid and in 6 weeks it hasn’t gotten freezer burn or ice crystals. I will try to finish it up soon 🙂