Monday. Well, at least I worked on the cookbook. I had originally hoped it would be done in October. But, I’m a little behind. That’s ok – better late than never. And, I’m working hard to finish it. So, for now, here’s day 25’s menu and some pictures of goodies from the book.
breakfast: whole wheat toast with natural peanut butter and coffee
lunch: leftover barley and wild mushrooms
snack: caramel corn (from Cupboard Cooking )
dinner: black beans and rice tacos (from Cupboard Cooking )
dessert: sour cherry lambic sorbet