What's on your Wednesday menu?
 

B: Coffee
D: shrimp roasted w/garlic and olive oil and chilled over a bed of romaine, cucumbers, tomatoes, olives, peppers and red onion; dressing of lemon juice, bragg's vinegar and evoo.
S: beef chuck roast; yellow squash steamed and mashed with a little butter, salt and pepper

bbq salmon, smoothie with frozen cauli, coconut milk from can, spinach, rhubarb and a 1tbl of cocoa.

ate some of the flank i roasted and cut thin to have in fridge

dinner-bison chili (I added a little sausage), asparagus, spinach salad.

laura lee

For lunch just put away a good 12 oz. or so of farm raised pork roast with Penzey's Tandoori seasoning, and some coconut, and a bit of lactofermented sauerkraut.