Wednesday
16 May
This past
Sunday's meal, which featured an 8-pound turkey breast and a whole watermelon,
produced a lot of leftovers, so we asked Julie and Liz over to help us consume
the exact same thing we did then: succulent slices of turkey breast, and a watermelon, feta, olive and mint salad.
We only added a bit of an appetizer: varied olives, and a goat cheese
and arugula spread with crackers.
Thanks to
the guests, we sipped several nice wines, and this time the weather was nice
enough that we were able to eat out on the porch.
For
dessert, we ate the last of our pastries from Philadelphia. Still good, as indeed all of it
was.
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