Breakfast
Gala Apple
Lunch
Plain Smith Farm Yogurt
w/ raw honey
Dinner
Baked Haddock & Wild Mushroom Seafood Stuffing
w/ Roasted Yukon Gold
and Honey Glazed Carrots
Dessert
Baked Apples and Oats
w/ Honey Ice Cream
a loaf of mother oven spelt bread to start the stuffing
A jar of soaked Chanterelle, Wood Ear & Black Trumpet Mushrooms
Butter simmering leeks, stuttgarter onions and garlic ready for the mushroom stock
Strained mushrooms with broth added to the simmer pot
Mushrooms and clams go in the food processor (our dinner guests are not mushroom fans so Ill hide em this time)
Puree and add to the simmer pot... then add the loaf of mother oven bread that got toasted in the oven
Layer haddock fillets and cover with seafood stuffing
prepare sides roasted yukon golds, honey roasted baby mokums & purple haze carrots
Dinner is served !
So Cassi and I made a decision that since Monday usually ends up being our premium dinner night, that we spend the most time preparing... maybe we should start bringing friends over to enjoy the fruits of our labor. Today was the start of this idea and we opted to invite our newly engaged friends Becky and Doug over. They are always great company and Doug being a wine expert always pleasantly surprises us with plentiful bottles from his cellar ! Tonight was a perfect meal that made Cassi and I realize how much we love sharing our table with other people. We capped of the night with a sweet white dessert wine that accompanied a not so delectable dessert... it tasted fine but the batch ended up being a little soupy compared to our usual cream textured ice cream... oh well not every ice cream batch can turn out stellar !
Transportation Today
Work Commute : 18 miles Bicycle