Farro bowls with roasted mushrooms and halloumi, from the NYT. This didn't seem like a recipe one had to follow super strictly, so I added a bunch of spinach to the farro, and served it with salsa verde instead of the olive yogurt, and added some avocado. One of my favorite kinds of meals.
For dessert I baked the cookie dough I made Saturday (maple-brown sugar with pecans). While Sally said these were some of the best cookies she had ever made, Jason and I were not blown away. They were fine, and the maple glaze was good, but I myself have made many a better cookie. It didn't stop us from eating a lot of them, though.
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