On Wednesday for her morning snack Baby Girl had another leftover homemade yogurt waffle quarter from the freezer along with some organic strawberries from our CSA share (Ambrose Family Farm) and a pear wedge. Lunch was composed of more leftovers, this time from dinner the previous night: a black bean cake (aka love cake) and feta cheese cubes in the yellow silicone cup, quinoa pilaf in the blue silicone cup, some roasted sweet potato cubes and pear wedges. Love cakes are a favorite dinner in our family. They come from another favorite cookbook: The Flying Biscuit Cafe Cookbook: Breakfast and Beyond. The Flying Biscuit is a very popular restaurant in Atlanta where I ate when visiting a friend almost 15 years ago. She got me the cookbook and I've been making love cakes ever since. As often happens when you make a recipe for that long, it kind of takes on a life of its own. A few years ago I went back to the The Flying Biscuit Cafe, ordered some love cakes and found that mine were very different, and I much preferred mine. I'll share my version of the recipe in a few days. These meals were packed in the small and medium Kids Konserve Nesting Trio Stainless Steel Containers with Leak-Proof Lids.