Friday, September 3, 2010

Hawaii: A Sustainable Dinner

We biked to feed the chickens and water the garden, picking fresh chard and tomatoes. We nibble strawberry guavas on the way home.

Kimber incorporated her newfound love of French cuisine and made crepes. Cooked the kale, sauteed and onion, and feasted on whole-wheat crepes. Yum! For dessert one with Jabotiecaba Jam.

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