Because I am a foodie and I love my garden, I will inflict you with additional food delights. SJ and I made this one last night from the leftover arugula (I tore the plants out of the garden in preparation for another planting, since they were no longer productive) and a few beet leaves carefully trimmed from our beets.
Sweet arugula-beet green-
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I have recently discovered that I can toss almost anything into a salad and have it work out. Particularly exceptional candidates are: cranberry goat cheese, soy boy smoked tofu, and sheep's milk cheese. Delicious.
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Oh, and Dresden is the spitting image of my fellow second-year J, who's from Chicago...
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