Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
We split the final minute steak, gravy, and mashed potatoes, along with the last of the cherries.
For lunch I had a small salad with grilled chicken, black beans, corn & dorothy lynch dressing with a small handfull of nacho cheese bugles crushed up on top.
Today's lunch: Rosemary and olive oil flavored Triscuits topped with Havarti cheese, sliced cucumber and tuna salad alongside a homegrown heirloom tomato dressed with evoo, red wine vinegar, s&p and basil chiffonade.
Today's lunch: Rosemary and olive oil flavored Triscuits topped with Havarti cheese, sliced cucumber and tuna salad alongside a homegrown heirloom tomato dressed with evoo, red wine vinegar, s&p and basil chiffonade.