I'm off on spring break this week. Luckily we have very little work to do -- just a certification for emerging and infectious diseases and a little research project.
Fresh from the Hamptons whiting and cod roe over local microgreens and sautéed Brussels sprouts and onions.
I'm staying at my parents' house while they go to Florida so I have all the animals in my charges. Taking them all on a walk is like taking a bunch of athletic and violent three year olds on a field trip, but we're working on it.
But being home means the best food, so here are two GAPS-friendly meals so far.
A chicken liver and duck prosciutto omelette with baby chard cooked in butter.
No comments:
Post a Comment