What's for Dinner, Wed., Oct. 11, 2017
Posting early because I have to work late afternoon until dinner. Today is Harvest Day, which means all the little sixth graders at the school where the community garden is located get to pick whatever produce is left. Which is plenty. They all walk out with bags of tomatoes, kale, lettuce, squash, etc. They get so excited, and it's such a pleasure to watch them.
In addition, we have a chef come in and fix healthy food, so everyone gets a little plate of quinoa, kale salad, etc.
They all get a pumpkin to take home and carve.
I'll post back later as to what we're having, as the RG is out on business and I don't know what he's fixing.
Cher
= new reply since forum marked as read
with seasoned potato wedges ("fried" in the oven), and a salad of all things not-lettuce.
Last edited Thu Oct 12, 2017, 10:13 AM - Edit history (1)
The RG roasted a chicken. Over it was a sauce he made from my Cherokee Green heirloom tomatoes, cilantro, and some other items I cannot recall right now. There were potatoes with leeks, roasted, but still very juicy.
For dessert a verrrry small piece of crumb cake with some Haagen Daz vanilla.
Cher
on edit, the sauce also contained avocado, onion, lime juice, a little mayo (1 T) and good olive oil.
