Breakfast: It may be fall but it’s still a good time to eat outdoors. We had a sunny breakfast on the terrace with Buckwheat Crêpes, sweet, ripe Pears and Banana Peanut Butter Custard.
This Buckwheat Crêpe recipe is the best! It’s made from buckwheat groats ground in the blender instead of flour. The crepes roll up beautifully.
Dinner: Gary’s Corned Beans and Cabbage was reheated from a few days ago, as good as ever. It’s made with Tempeh, Green Cabbage, Yukon Gold Potatoes, Celery, Red Onions, and Carrots, a little beer and his Secret Spice Mix. It was served with Purple Potatoes and Green Juice (Kale, Collards, Celery, Carrots, Lemon, Ginger).
Evening: I had soaked Pinto Beans in the morning and cooked them in the evening. I love the taste of fresh cooked beans and took a small bowl before going to bed.
