Breakfast: We are waffle people! We like waffles. I used to be the waffle maker in the family and recently Gary’s been in waffle making mode, learning the secrets to making them light, crispy or soft and cakey. Here are the Buckwheat Waffles served with Peanut Butter, Prune Butter, Bananas and Pink Grapefruit. The grapefruit was spectacularly sweet!
Lunch: Lunch is a great time for leftovers: Yellow Split Pea Vegetable Soup and Salad tossed with Papaya Avocado Salsa.
Daily Green Juice: Kale, Collards, Celery, Cucumber
Dinner: The Dandelion Greens looked beautiful in the store and were a reasonable price so I grabbed a bunch. I can’t help think of the times when I lived in the south of France and we would pick wild dandelion greens for our evening salad. We have dandelions growing everywhere along the city sidewalks but I am not about to pick and eat those! We cooked them in boiling water with some Ginger Tea. Gary took the leftover Jerusalem Artichoke Soup, braised a little garlic in water and added a few more potatoes to make Garlic Mashed Potatoes with Jerusalem Artichoke Puree. I was surprised at how the artichoke flavor still came through. I re-hydrated some dried mushrooms to crown my potatoes. A fresh green salad made dinner complete.
