Chicken byriani, saag, green onion raita, cranberry chutney, pappad
Barley pearl and kale risotto, grilled Dijon pork chops, apple red pepper slaw with elder flower vinaigrette. Paired with a Cab. Sauv.
My chapel on the last day of school for the boys before the holidays (aka my last morning to myself). Sautéed yellow peppers and artichoke hearts with thyme and basil, two fried eggs, a dollop of marinara and a dusting of parmesan cheese.
Less chatter, more chewing