Week 5
Week 5 was a cozy and domestic week... we were celebrating and decided to cook this week. I made kale salad with olive oil, lemon juice, red onion and parmsean; tomatoes from the garden, avocado, and fresh mozzerella salad; and cucumber salad with cukes from the garden mixed with greek yogurt, apple cider vinegar, fresh dill, and garlic. We also grilled wild salmon which enabled Mr. A to demonstrate some of his very specific grilling techniques which are methodical and well-practiced to say the least.
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