Today’s adventures in the kitchen started with D’s breakfast……
tri-tip sandwich with pesto mayo, lettuce and tomato on homemade sourdough french bread, snow peas and carrot sticks, sliced mango, mandarin, sliced navel orange, and strawberries. (All of the above with the exception of the beef are organic and everything except the flour and salt that went into the bread and the mango are locally grown/produced ingredients). And a granola bar from Target.
The remainder of my kitchen adventures today will be to test a couple of cupcake recipes (they are both vegan…..I’m testing them to see if they will work for our family and for my bread customers that are either vegan or have dairy and egg allergies), and lunch and dinner prep. I’m making dinner to take to a new mom in our church this evening also. Still haven’t decided exactly what I’m going to make yet, but I have several different ideas. It will involve sirloin steak and mexican spices/foods. I was thinking about a favorite soup that I used to make a lot that has zucchini, peppers, onions, tomatoes, and beef chunks and cilantro, but it is going to be warm today and I don’t prefer soup in warm weather, but we’ll see 🙂
If the cupcake recipes turn out, I’ll post pictures and recipes later.