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| Own grown mint for the tabbouleh salad and the potato salad |
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| Roasting the eggplant over open flame and also the bell pepper, then place in plastic bag to steam, which also releases the skin then blend with lemon juice, garlic, salt & pepper |
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| New Potatoes cooked with salt & fresh mint, mixed with scallions, celery and more fresh mint, salt & pepper |
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| added 2 parts live plain yogurt to 1 part mayonnaise, and the zest of 2 fresh limes plus their juice |
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| Here is the light and refreshing salad ready for packing and is best served the day after |
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| The skinned smoked eggplant and bell pepper |
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| Blended with olive oil, lemon juice, salt & pepper, garlic |
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| Adding the tahini paste creates an emulsifier |
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| packed and topped with olive oil and smoked paprika |
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| The all butter peanut butter cookies..recipe is on this blog site just enter this in the search button above |
More info and photos tomorrow for the full menu
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