dinner's done, I'm in a food coma. Butternut squash soup topped with
oven-roasted fennel bulb and toasted pecans, salad from the garden
with sorrel, arugula, tomatoes, cucumbers, pears, toasted fresh fennel
seeds, beet greens, carrot greens, a little sage, a little oregano &
green pear for crunch - dressed with cara-cara orange juice+zest,
basil seeds, honey, brown sugar, a little balsamic, a little rice
vinegar, salt, pepper ... microwaved then grilled quartered red
potatoes, and fab lemon and garlic stuffed roasted chicken. Tim
brought some of that killer rustic bread of his and awesome choco chip
cookies. YUM. To my delight, all of the kids but one asked for MORE
(drum roll please) SALAD! I didn't make an abundance of it, thinking
the kids wouldn't care for the bitterness of the arugula (I didn't use
any greens other than sorrel and arugula, pretty peppery for kiddos!)
Hooray! (ages: 3, 5, 6, and 9) Only one of the 5 yos didn't ask for
more!
sadly I did not take a picture. We were all so busy enjoying each
others' company and eating ... that the camera did not come out once.
Good times. Good friends. YYS food!
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