Breakfast: Staffordshire Oatcakes again for breakfast. I’ve been dreaming about them. I had them the same as yesterday, only with added Black Olives.
Gary had his with Peanut Butter and Raisins.
Lunch: As I had written before, one of my favorite things is to make soup with my Green Zenphony leftovers. This soup has the sautéed Pea Pod Leaves, their Brown/Red Rice Blend and added Black Beans and Porcini Mushrooms.
Gary’s soup was made with his Bean Platter Supreme leftovers plus Miso and Black Beans.
We also nibbled on some Quinoa and the remaining Corn Cakes I made a few days ago.
Now that it’s Christmas Eve Gary and I took our a pack of practically untouched playing cards and had a few rounds of Gin Rummy with “Bad Medicine”. This was the name of the cocktail I had at the Urban Vegan Kitchen the other day. We added fresh Ginger and Lemon Juice to Maker’s Mark Bourbon. Cheers!
Dinner: At midnight, Gary served a spectacular dish of Brown Rice Pasta, tossed in a Cashew Cream with Arugula and Mixed Greens, Black Olives and Tomatoes. Merry Christmas every one!
