Lunch. A cheese plate with cotswold and a mushroom brie, cherries, strawberries, and oven-roasted green garlic with crostini.
Dinner is vegetable soup with dark leafy greens, asparagus, carrots, more green garlic (both fresh and roasted), and potatoes. Blended. With a side salad.
Maybe a little homemade burnt caramel ice cream to finish off the night.
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