Presalted two days in advance.
Grilled and served with local Chanterelle Mushrooms.
Picked by my friend Leola’s (Leola’s Studio) husband Glen.
The mushrooms were cleaned and then sauteed in butter and olive oil.
Seasoned with salt, pepper, garlic and parsley.
And homemade fries.
Take-out Sushi one night.
Only Tuna – my favourite.
Baguettes and a round loaf.
The dough was given a couple of days in the fridge.
Served with roasted potato wedges and julienned zucchini.
Skewers of chicken with green onions.
And local farm fresh poached eggs.
Tomato soup for lunch one day.
Chinese Crispy Noodles with Chicken