We had baked salmon with shallots (a type of small onion) and herbs (parsley and dill in lemon butter) and baked potatoes with a salad plate of fresh fruit, toasted pecans and mixed greens of kale, Swiss chard and baby spinach with onions and olives. We are celebrating the end of our colds—and Palm Sunday, of course.
Sunday, March 29, 2015
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