One of the best things about having more time is using that time to garden. Which has turned into have more time to cook with the veggies from the garden.
Today’s lunch. Equal parts kidney beans, garbanzo beans, and black beans marinated for a bit with artichoke hearts and pickled onions. Fresh onion added about 30 minutes before being served. Squooshed avocado topped with lemon pepper and thinly sliced fresh onions on Tuscan styled bread.
I’d share a pic of the final product but it’s all gone.
Photos – James Grimes