I lost interest in cooking, and lost interest in eating salad. Today I was hungry, so I made a simple tomato sauce with fried onions, dried garlic and Italian herbs, dried porcini mushroom juice, jalapenos and fresh basil. I fried some chestnut mushrooms separately in butter and garlic, and chopped up small some red, yellow and orange sweet peppers. Served with some posh dried fiorelli (?) pasta. No cheese required. Honestly, it was restaurant quality, light, tasty, enough. Usually I would fry the mushrooms and peppers with the onion and have them in the sauce. Leaving them out really improved the dish. Plenty left for tomorrow.