Leftovers

Lunch today was the bean soup, with a slice of bread and the last of the Valentina cheese.

When I came home from work both my son and I were ravenous. He made hungry take-me-out-to-eat noises, but I made a giant omlette, cut it down the middle, and served it with buttered toast.

6 eggs (local); parsley, chives and thyme (from my CSA); medium Tillamook cheddar (local), sea salt, organic pepper.

Then I caved in, without too much pressure, and bought us Drumsticks for desert.