Making some food now for later
The grandkids' school is putting on Wizard of Oz. They aren't in the production, but we're going to support the students who are.
Anyway, I'm roasting a tray of asparagus, whole garlic cloves, sweet onion, and sliced mushrooms, olive oil, salt and pepper. I'm putting some of the onion and garlic into a chicken broth based potato soup. I cooked that yesterday, and decided to add the rest of the bleu cheese to it, to make it creamy. I don't know when I'll get to eat any of it, but it'll be here when I get home.
Happy Friday!
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Enjoy your terrific food choices, with extra pleasure that some of it came from your own hands 
I just fixed myself some scrambled eggs, and topped them with sliced tomatoes and avocado. I used one whole egg and one egg white.
What passes for beefsteak tomatoes in the grocery stores in March is kind of depressing. Can’t wait for those good garden tomatoes.
Enjoy the play!
came back to change for the play, and my oh my, the house smells so good-do they make a roasted veg scent?
I can't eat a lot of tomatoes now. Miss having them. Does it help flavor/texture to put them in a window?
You post some of the most interesting meals I've seen Spring is here, maybe you can get some seasonal things to inspire you
And yes, you could hire me, but for my friends, I cook for free