Yeah, so it’s summer, so we had this.
Thank you, farmers market!
That’s sliced tomatoes, bi-color corn, green beans and new red potatoes, and (not vegan) a cauliflower crepe. The egg I added to the cauliflower, flour, and spices before I spread it on a pan and baked it at 350F for 30 minutes or so was local and free-range, though.
What a feast!
I’m posting today at Fatal Foodies about Benedictine, one of my favorite summer treats.
A WRITING PROMPT FROM ME TO YOU: Write about a feast.