Lunch: I got up early and started cooking. Gary and I were preparing food for tomorrow’s event, the unveiling of my dad’s grave marker. Mom is full of sadness and anxiety about it. I boiled Purple Potatoes and Sweet Potatoes and did lots of chopping. At one point I had to stop and eat. There was a small bowl of Salad Greens that I gobbled up. Of course I nibbled different foods as I prepped them along the way.
Dinner: Gary and I moved along rather effortlessly in the kitchen as we each worked on different dishes. We stopped in the afternoon for more nourishment. I had Adzuki Beans topped with the Ranch Dressing that Gary had just made with Homemade Mayonnaise.
We also had some of the Sweet Potato Black Bean Salad I made.
When all was done and the kitchen clean, I had a Peach. Then we each had a plate to sample our work – Six Salads on a Plate: Global Community Kale Salad, Purple Potato Salad, Sweet Potato Black Bean Salad, Red Pepper Hummus, Vegan Chopped Liver, Tofu No-Egg Salad and Crudités. It was all delicious.
