Days 18-21. Highlights.

A typical busy weekend and start to our week.  Lots of eating.  (Of COURSE!)  Here are some photos from various meals.  We actually had quite a few more delish food experiences than these — e.g. Seven Sons New York Strip steaks; maple sweetened vanilla pecan ice cream; grilled cheese sandwiches on homemade whole wheat bread with organic American cheese and organic pickles.  But my iPhone has this weird flaw that it doesn’t work so well after I’ve had a couple of glasses of wine.  Hmmm — gotta have that checked out…. Anyway, here’s a sample:shrimp dinner day 21

Whole wheat pasta, homemade “gravy”, organic green beans, shrimp sautéed in olive oil, butter, and herbs.

Caprese salad.  Organic local tomato (greenhouse, but pretty darn good!) from the Co-Op.  Local mozzarella.  Drizzle of olive oil and basil from our herb garden!caprese

grill chicken

Teriyaki chicken “nuggets” for the the boys’ dinner one night.  Cut local chicken breast into bit-size pieces and basted with the yummy sugar-free teriyaki recipe from my good pal, Gwyneth (goop.com).

An omelet with leftover organic broccoli, local cheddar, and whole wheat pita toasts.
breakfast day 21

party hummusAl fresco dining at a family party to celebrate a birthday.  Jazzed up the hummus that I made the other day with local feta; olive oil & lemon juice; lots of salt, dried oregano & paprika; and fresh parsley from our herb garden.  Served with Ak-Mak organic wheat crackers and organic carrots, bell peppers, and celery.

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