November 3, 2012 A PPI dinner with lots of help from Luke
I worked all day on a brief and then took a ride. Suzette worked all day at a conference for health
professionals at Sandia Resort. So we
were both too tired to cook, but very hungry, so as soon as Suzette got home, she
fetched cheese and a beer from the fridge and we started eating cheese and drinking
a beer. I then got some Leyden and Five Grain
Kavli from the fridge and spread butter on the Kavli slices and then slices of
Leyden and ate some of those. I then spread
the last of the coarse Braunschweiger on buttered slices of Kavli until my
hunger had abated.
Luke and I had gone to the Farmers’ Market in the morning
and he had bought turnips and beets and felt like cooking. So Luke sliced up turnips and beets and sautéed
them in skillet with olive oil and some garlic and then added their greens and
he heated his PPI Vegetable soup. When
the soup was heated, we scooped Luke’s sautéed beets and turnips into hot bowls
of soup and had a pleasant and fresh, hot dish. Luke ate the rest of the sautéed vegetable on
some heated PPI wild and basmati rice.
Bon Appètit
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