Saturday, August 11, 2012

Leftover Corn Chowder and Greek Salad

Wednesday 25 July
For the first course, no more need be said.  Just look at Sunday, below.
For the second, we used local heirloom tomatoes, Greek feta, arugula and fluffy lettuce from the garden, and Moroccan olives.  Just a typical salata choriatiki in Cincinnati.

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