Friday, March 13, 2009


For sides we had basic steamed peas alongside mixed black and mahogany rice with brown lentils, thyme and red onions.  For the main course we had poached wild pacific salmon with fresh mandarin orange salsa.  

Ok I know that the presentation is a little crummy, but its winter and we have to conserve water when we are up north.  So as a result it's paper plates and plastic utensils till spring.

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