Last night's special

Appetizer: fresh asparagus steamed tender-crisp, lightly salted.
Main course: Ragout of portabello mushrooms, eggplant, fire roasted tomatoes with freshly ground Italian seasoning served on a bed of quinoa.
Dessert: Leftover applesauce-raisin-oatmeal muffin from breakfast.

As Scott said, appreciatively, "It's real food!" And McDougall to the core.