Brunch: I am so glad I made a pile of Buckwheat Crepes a few days ago because it’s so nice to have them to warm, fill and roll with leftover Black Beans, Tomato Salsa and Almond Mozzarella Cheese.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon, Ginger
Dinner: Can cookware inspire a chef? I think so! Gary has made many great meals in our one Le Creuset Dutch Oven. This evening he made stew, with Carrots, Tempeh, Red Onion, Wine and Apricots. I piled my stew on a bed of Mashed Potatoes and topped it with Mushrooms.
Evening: Back on Sunday in celebration of the French election I made some Chocolate Mousse. Upon Gary’s suggestion I froze it and it has become a fantastic ice cream. I took a very small dish, with two small spoonfuls. That was perfect.
