The ash, smoke and heat are finally gone - for now. What a difference a week makes! These last few mornings and evenings have been cool - cool enough for a light sweater in fact. So much more comfortable weather wise and not to mention one is now able to breathe better.
Lots of goings on in the garden - getting ready for fall and pretty soon the change of season will result in a complete change in menu so we are enjoying summer while it lasts.
Here's what we ate last week.
SATURDAY
Breakfast - homemade/homegrown blueberry pancakes
Dinner - homemade flour tortillas, homemade spanish rice (homegrown onions, peppers, tomatoes) with homegrown sauteed pepper and local avocado and onions (from Farmer S) with raw cheese
SUNDAY
Breakfast - homemade skillet granola
Lunch - leftovers from Saturday dinner
Dinner - homegrown tomatoes, cucumber sandwich with homemade sauerkraut local cabbage (from Farmer S)
MONDAY
Breakfast - homemade skillet granola
Lunch - left overs from potluck on Sunday
Dinner - homegrown tomatoes, cucumber sandwich with homemade sauerkraut local cabbage (from Farmer S)
TUESDAY
Breakfast - homemade skillet granola
Lunch - homegrown lima beans and homegrown carrots with homegrown herb butter
Dinner - homegrown roasted eggplant, homegrown sun dried tomatoes, homegrown peppers, basil and pasta
WEDNESDAY
Breakfast - homemade skillet granola
Lunch - homegrown green beans and homegrown carrots with homegrown herb butter
Dinner - fig tacos (homegrown figs, peppers, tomatoes, cilantro) with organic raw cheese and sour cream
THURSDAY
Breakfast - homemade skillet granola
Lunch - homegrown tomatoes, cucumber sandwich with homemade sauerkraut local cabbage (from Farmer S)
Dinner -out
FRIDAY
Breakfast - homemade skillet granola
Lunch - homemade, homegrown herb pizza crust topped with homegrown tomatoes, peppers, roasted eggplant and basil and mozzarella cheese
Dinner - homemade tomato sauce (homegrown garlic, celery, onions, peppers and tomatoes) with pasta and parmesan cheese
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