Also, just as an FYI, I put out a monthly newsletter on being GF and healthy, and the latest edition is here.
Despite a new baby in the house, Cooking Illustrated is this week’s kind hostess.
So here’s my plan:
Thai Curry with Basil (leftovers!)
Spiced Black Rice Pudding
At a conference…
Chicken and stir fry veggies in a Szechwan sauce, as inspired by Book of Yum
Herbed quinoa in broth with an avocado
Brined turkey, roasted with fresh herbs with roasted asparagus
Soup with turkey leftovers, a bunch of veggies and carrot tops from my garden–I have a bunch of carrots that overwintered and are mealy, but have discovered that using the tops in soup like dill is delicious! So now the neighborhood bunny and share them.
Weekly baked good:
Weekly Garden Harvest:
From my garden:
From the Farmer’s Market: