Naomi's Honeysuckle and Mint Salad with Honey Vinagrette

Naomi has been eating honeysuckle from our yard like crazy, so tonight she and I decided to make a salad. She added mint and we made a dressing with strawberry lemonade and honey. It was seriously (I mean seriously) delightful, as is this photo of the chef.

Third (and Fourth) Meal

I got a hankerin' to cook tonight, and one meal was just not quite enough.
First:
Fried polenta, covered in a
chunky red sauce-onions, fresh tomatoes, fresh garlic, fresh basil, extra virgin olive oil, salt and pepper to taste (and just a sprinkle of corn starch) sauteed together
Fresh grated parmesan cheese
all drizzled in balsamic vinegar and complimented nicely with
Bosc pears.

Second:
My specialty, homemade mac and cheese.
whole wheat pasta (al dente) covered in a
white sauce-butter, flour, milk, pepper jack cheese, fresh basil, and salt and pepper to taste, topped with
fresh basil and fresh grated parmesan cheese
For an extra spicy delight, add saracha to the mix.