What's for Dinner, Wed., Jan. 24, 2025
Coleslaw made with giant cabbage leaves from my garden. I picked them before the freeze and I treat them like bruised kale, salting them and then rubbing them to soften them up for the salad. Also has red pepper (picked from a pepper plant I brought indoors!), carrot, and toasted pepitas on top. Homemade slaw dressing.
Toasted wheat/seed bread with chicken liver mousse on top with sliced red onions.
Pomegranate kombucha.
Dark Chinese tea. Sliced apple half with cashew butter.
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Small toss salad and a tangerine before bedtime.
Good Evening
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