We spent the rest of this rainy day cooking up a gourmet French-inspired supper. Ian made French onion soup as our appetizer with 6 lb of our onion crop.
Liam and I harvested and roasted veggies (butternut squash, eggplant, carrots, and onions) alongside a rooster from the freezer covered with homemade bacon and a generous sprinkle of Herbes de Provence.
Everyone is now in a food coma, including Charlotte (and she just ate dog food)!
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