First we toast,...
Salud amor y pecetas
y el tiempo para gozarlas.

CONDIMENTS

Adam's Ranch green olives with jalapenos
Black olives (one for each finger)
Dill pickles

DESSERTS

Aunt Lorene's prune cake
Creme brulee' from Vivace'
Donna's carrot cake with pineapple, not raisins
Dorothy's blackberry cobbler
Jim's coffee cake
German chocolate cake

FRUITS

Cherries
Dora's apple sauce
Mangoes
MacIntosh apples right off the tree
Raspberries from Cape Cod
Red tropical bananas

GRAINS/STARCHES

Barbara's potatoes baked in salt
Jasmine rice
Mexican corn bread
Onion garlic bagels with veggie cream cheese
Wheat berry toast with peanut butter

HERBS

Basil from Tami's garden
Fresh dill weed from Trinidad

ITALIAN FOOD

Capellini alla puttanesca from Carmelina's
and from Vivace'

MEXICAN FOOD

Caldo de queso from Crossroads
Chilaquilas from Casa Molina
Omelettes from Emiliano's

NECTARS

Chamomile tea
Cold mountain spring water after a long hike
Dom Perignon with fresh strawberries
Rumona
Tangerine juice

OTHER DELECTABLES

A loved one's kiss

PLANT PROTEINS

Miso soup with seaweed from Chu's Too
Pinto beans from Willcox
Pecans

SAUCES & SPREADABLE TREATS

Hawaiian hot mustard from a secret recipe
Vinaigrette from Presidio Grill
Mesquite mustard from Fredericksburg,Texas
Granny Anne's pimiento cheese on celery sticks
Land O' Lakes monterey jack with chiles

SOUPS AND STUFF

Garlic soup from Yucatan
Bob's sauteed mushrooms

VEGGIES

Artichokes
Aunt Lil's gigantic beefsteak tomatoes
Fresh corn from western Massachusetts
or from Pepperwood, California
My grandfather's sweet onions
Spinach pie

Return to The Garden Menu

Forward to Geneva's Resume'