Saturday, May 14, 2011

Using up the last of almost everything

Because tomorrow's the day we should make it to Niagara and the border, we're pulling out the crisper and shaking out every last drop of vegetation.

Supper started out early in the day, riding in the sink as it thawed and we drove. And no, it isn't olives, the container just worked for some tomato sauce that went into the freezer, probably as long ago as Utah.

The salad was crazy -- and yes, it did contain olives. Also feta cheese, onions and the last scraps of anything green I could scrounge up.

Biscuits are hardly the traditional garlic bread accompaniment to pasta, but as they baked, they warmed the unit nicely and besides, there were enough for tomorrow morning's breakfast.

P.S. Because we'll be staying at our auntie's, who is one of the world's champion cooks, there probably won't be another posting for a week or so. And who knows, with the food she makes, we might just decide to stay!

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