It was a lazy Sunday, but I still managed to cook some tasty meals for breakfast and lunch. I had run out of gas by dinner, so I just had a sandwich. I was able to make a rich and creamy corn chowder by pureeing some of the corn and adding cashew cream. I made some pita chips by brushing pita bread with olive oil, slicing it into triangles, and toasting them in the toaster oven for 5 minutes on each side. They had a nice crispy outside with a soft center. The salad was inspired by leftovers and a recipe from the September issue of Cooking Light magazine.