Okay, it's time to eat all the odds and ends from the refrigerator in preparation for departing. Last night, I made a quinoa salad and added the remaining celery, shallot and bell pepper. I chopped some parsley, cut up some sausage and made a dressing with some lemon juice, capers, Dijon mustard and mayonnaise.

I cooked way too much quinoa! I was looking for a way to use the excess quinoa and found a recipe for quinoa pizza crust. The recipe called for uncooked (but soaked) quinoa, but I would never let a small detail like that slow me down. I'm betting it would have worked better as described, but it looks edible to me.

I always have roasted red bell pepper in the freezer. To go with it, I found some ham pieces I had frozen for making bean soup. I added chopped bacon, a mixture of Italian cheeses and the rest of the parsley. Voila! - a gluten-free pizza to go with a gluten-free beer (the beer would keep, but what the heck!)