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.

1 comment:

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


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