Monday, May 22, 2006

Hearty Timberman's Lunch


All the cutting worked up a hearty appetite for Brent! Time for lunch! The menu was: corn chowder, tossed salad of swiss chard, tomatoes, and radishes, steamed asparagus, 12-grain bread, and fried potatoes and onions. He had a candy bar tucked away for desert.
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1 comment:

  1. Patty5:45 PM

    love your red splattered dishes.
    I have some of the red speckle ware from Lehmans

    ReplyDelete

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