Dinner this evening is line-caught Sockeye broiled with rosemary, brown rice and quinoa with sauteed baby portebella muchrooms, heirloom tomato from the CSA farm with EVO and basil from the garden, cold green bean salad (with garlic of course), mozerella drizzled with balsamic vinegar, refrigerator pickled cucumbers with onions …and no recipes :) #dinnerfor2 #cheznous @wildfoxfarm
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Trout w sauteed sheooms n turnips, baked sweet taters, brown rice quinoa lentils, salad… all the veggies are from the local CSA :D
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Bone-in pork chops and steamed artichoke… yum! #chezmoi
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Appetizers, salad, Pinot Grigio, Trout with lemon and Thyme. You’ve wondered why Tracy puts up with me… now you know.
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Excited to see our friends from Virginia! Apps are up, ribeyes are ready for the grill.
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