Saturday: day 7
We started off the day with a late breakfast of scrambled eggs with onions, sweet red peppers, and sun dried tomatoes; and hash browns. I still haven’t quite got the hash browns down; more practice. Toast is easy. Jay put leftover salsa on his eggs.
For lunch, we have just enough bread left for sandwiches. Jay had feta, tomato, and pickles; I made up hummus with leftover garbanzos, garlic, salt, olive oil and roasted red pepper. We don’t normally eat red peppers every day, but it’s that time of year, I’m trialing pepper varieties so have an unreasonable number of plants, and red peppers just don’t keep. While it could have used a bit of lemon, and tahini, the hummus was still a hit. Jay finished up whatever I missed.
For dinner, we had the same as Friday night; made up fresh crepes, of course, and we needed more salsa, but there was plenty of the other ingredients left. It was a very satisfying meal.