Sunday, November 17, 2019

Friday, 11/15/19

Dinner with Jen and John: bread from Jason (we turned it into cheese bread), a Blue Apron (roasted chickpeas mixed with zucchini and red peppers, with salmon. The only takeaway idea is roasting the chickpeas----they were my favorite part), and I made gooey oat bars from the second Smitten Kitchen book. This time I put in milk and dark chocolate chunks and mini marshmallows. I think it is safe to say that they were a big hit.

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