Marinated chicken breasts (marinade: soy sauce, miso, grated ginger, lime zest, garlic.)
Portobello caps, which after grilling will contain a filling of balsamic, mozzarella, heirloom tomato, and basil.
Green salad: baby butter lettuce, cuke, avocado, cherry tomatoes.
Fresh mango for dessert.
Cheap rosé (we’re saving for upcoming vacay)

Today marks 16 years from the day I met my wife

potatoes from garden. Sweet corn also from garden. Blueberry muffins (blueberries came from garden).

Ice cream sandwich before bedtime.

Good Evening

from favorite small restaurant near here.

Ice cream later.

Salty ass dip but I still dipped
I am salty Af!

Love kohlrabi. Vastly unnoticed vegetable. Did you cube it or purée it?

One time in my garden class I served samples of kohlrabi and then the class planted seeds of it in the school garden. One little 6th grader said she loved it.

A year later, I happened to be in a supermarket produce section when I saw her with her mother. They were selecting a bunch of kohlrabi. The child was so excited. Made me so happy.

sweeter. i have changed my veggie cooking a lot since a had blanched at a restarant. usually ignore sad veggies. i even make my soup into salad by undercooking the veggies. actually do not cook them. i nuke the raw in the soup 2 1/2-3 min. onions are sweet. the celery is more intense. only beans in soups can be mushy.
if only i could tell my grandma + grandpa this.
invisible onions on cooking shows is crazy. did the same w/ my fajitas. the asians do better. except sushi.