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Fall cookin'

I have a visitor from California, so the abbey kitchen is running at high speed, as it did while Ken was here. This is a green pepper stuffed with rice, cheese, and vegetarian fake sausage; mustard greens; a roasted tomato; turnips seasoned with toasted sesame oil and Greek yogurt; and abbey bread. All the produce came from my garden, except for the tomato, which came a friend’s garden near Asheville.

One Comment

  1. Anivid wrote:

    Bon Appétit from Southern France – wish I was there 😉

    Sunday, October 16, 2011 at 9:00 am | Permalink

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