My Sunday routine now includes cutting up bits of vegetables for my daily salads. Today I sliced and diced carrots, celery, crisp cooked green beans, radishes, and snap peas. Then, I put some frozen green peas and some canned black beans in mason jars, as well. Refilled my small mason jars with walnuts and almonds. Hard boiled half a dozen eggs. (I don’t eat yolks everyday…cholesterol, but the whites are wonderful!)I rescued some linguine we were going to toss out on Saturday, cut the long strands into bite size bits and put those in a jar, too. So, my salads for the week are good to go. It is so satisfying to open the frig, pull out all my glass containers, pop off the tops and sprinkle all the vegs together.