Well we didn't do much dining al fresco this week. It's been in the low 100s so we eat indoors near an air conditioning vent.
Last night's menu:
+pork chops brined for about an hour
+butter lettuce with Greek kalamata olives; dressing oil and vinegar with sun dried tomatoes from last summer
+yellow chard cooked in olive oil, red pepper flakes, green garlic, onion, and kohlrabi.
Everything but the olives and vinegar is locally grown. While the heat sometimes reduces our appetites, we didn't leave anything on our plates last night.
Eat Well!
