Wednesday, December 30, 2009

Charter Foods

Big breakfasts of couscous provence, eggs over easy, wilted spinach with lardons, all topped with creamy mushrooms. Great way to start the day!

Other meals this week were pork tenderloin with local chutney, served over garlic mash, with a side of steamed sugar snap peas and apple salad. To finish that dinner we each had a slice of key lime pie.

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