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Capturing my love of whole foods, combined with the activity of a bustling kitchen. A weekly collection of photos from the center of my home. * * * * * 
top to bottom: dairy free cardamom panna cotta with roasted rhubarb topping | A & his exotic fruit | rhubarb roasted with red wine, hibiscus tea, lemon peel, and ginger | chicken burger over greens with grilled zucchini | salad (we will be eating a lot more salad this week - checkout our CSA box) | grilled asparagus and radicchio with salmon burger | grilling veggies | sauteed figs in red wine reduction with local sheep milk cheese (a treat for my husband, away from allergy boy) | G
This was a busy kitchen week, but I remembered to take a few pics. We had a new grocer open (a big deal in that we have been waiting for it for 10 years - now we can walk to a store) so we had a grand opening last week for the neighborhood, plus a few jaunts over to check out what they have. A has been buying a new exotic fruit each trip because he decided he wants to check out the inside of every single one. We had a neighborhood Farmers' Market visit. Our CSA started. The garden is going gangbusters. From now to November my kitchen will be overflowing and I will have that (GO GO GO GO) always in the back of my mind. GO! The dehydrator is full, the fridge is packed with so many leafy greens I cannot find anything. Ahhh, summer. Be sure to visit Heather at Beauty That Moves for all in the blog hop!
5 Comments
What amazing colours. I love rhubarb but both our roots have just died on us. I must invest in new crowns for next year. I really miss that sour flavour. It all sounds delicious...my kind of food. I'm wondering how you make the non-dairy panna cotta...Do you use silken tofu or coconut milk? Leave a Reply. |
denise cusackI am a certified aromatherapist, clinical herbalist, organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover, whole foods maker, and mother of two unschooled boys in south central Wisconsin. 
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