Wednesday, October 15, 2014

What's for supper? Tastes of fall

Tonight's menu:

Lentil-rice soup with a bit of bite (in the slow cooker).  Leftovers to freeze in small lunch containers.
Peasant Bread, one loaf with poppy seeds and one with sesame; bacon for bacon sandwiches.
 Corn on the cob
Local apples.

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