Spaghetti left over from our meatball fest last week, Brussels sprouts and crash hot potatoes from Saturday’s dinner, thyme roasted sunchokes from Sunday’s dinner. I made a new batch of ginger carrot dressing with a shallot this time; hoping it’ll be a bit mellower than the red onion. The pumpkin seeds purport to be barbecue flavor. That’s wildly inaccurate (they’re really black pepper/cumin flavor), but they’re pretty tasty all the same.