Most of this week’s goodie bag ended up in various parts of our early 4th of July cookout on Friday. It was a wonderful meal with friends, and we supported some excellent local farms in the process. On the menu: Hot spinach dip, cool Italian bean dip, fresh vegetable crudite, brined smoked chicken breasts, bison-beef burgers, braised barbecued pork shoulder, and whole wheat peanut butter chocolate-chip cookies and fruit sorbet for dessert.
Unfortunately, class calls, so that’s all I’ve got for now. Oh, except that we went to a really cool pig roast with the good folks from Slow Food DC….yum!: