Sunday I made one of my usual entrées of chicken-cutlets. The side dishes were baby zucchini in a butter sauce and a simple salad.

Dessert however was a little more special. I made homemade blueberry pies with a homemade piecrust in an individual serving size – 6 inch mini aluminum pie tin. The only problem was, neither of us could eat a whole one all by our self, so we both split the same one. I just had to put vanilla ice cream on top. Plus, it was still very warm. Making the ice cream get all melty and blend into the blueberry filling.

Click here for: Homemade Pie Crust

Click here for: Blueberry Pie

Click here for: Apple Pie

The Drunken Chef (Russ) I will post a picture of my lunch sandwich on Instagram: