Saturday, March 26, 2011
What we Eat.
Greens from the greenhouse, fermented carrots, home made French Onion soup made with Organic Ox Tails and Organic Free Range Lamb topped with watercress and parsley from the garden.
Organic egg yolks over veggies and sprouted lentils cooked in duck fat.
Treats to Eat
Taryn Kae Wilson
March 26, 2011 at 1:24 PM
Being married to a good cook... priceless!!!
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