How about Italian?

Another almost stove-free dinner; an antipasto platter for Matt Friday night.



There's prosciutto, pancetta wrapped around bits of mozzarella and cooked just enough, cervelat, Parmegianio-Reggiano, cantaloupe, roasted red peppers, black olives, artichoke hearts, and nice crusty bread to dip in the somewhat better-than-usual olive oil.

What did I have, you ask? A cup of Stonyfield Farms Caramel Underground yogurt, and four Morningstar Farms Chik'n Nuggets. Alex had the cheeses, the fruit and veggies, and a variety of vegetarian lunch meats.