Because it was tasty and weird and ad hoc:
First Course: Kashmiri Rogan Josh from Joel's 50 Curries of India cookbook (Stew meat from our half lamb; sour milk from our cowshare). Whole wheat paratha, Joel-made.
Second Course: Steamed cabbage from Mom's garden drizzled with ume-shiso vinegar and toasted sesame oil.
Third course: Apples gathered from the living room floor where Faelan had rolled them (originally from the CSA).
Fourth course: Brown seed bread (from the farmer's market) baked in the combined sauces from a caraway pork roast (half pig), potatoes & onions, and butternut squash ravioli with garlic cream sauce (Joel-made from scratch).
We have been eating WELL this week.
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