On today’s lunch menu: Garlic, Garam Masala and Tandori spice boiled prawns, and some cooked in bacon grease and cracked black pepper. With said crustaceans there was crispy fried black forest bacon, roasted pecans, dried cherries, extra large croutons, mixed field greens and spinach. Dressing for this amazing salad was a mix of mayo, cherry balsamic vinegar, Meyer lemon juice, a bit of maple syrup and olive oil. Want the recipes, just ask!
Hope Wiltfong on Go Slow…. Sal on Always something new… Beth on The Right Stuff