Two whole-wheat pie crusts, one dozen eggs, a splash of milk; a small, tender zucchini, sliced thin, a handful of cherry tomatoes, quartered, and a sprinkling of scissor-snipped chives, all from the garden; half of a skilletful of ground beef cooked with mushrooms, dinosaur kale, and garlic, and two spoonfuls of cooked brown rice (all leftover from Thursday’s dinner); some grated cheddar cheese, two grated carrots, a crack or two of black pepper, and a bit of salt.
Whisk eggs and milk, pour into pie shells, gently add the rest of the yummies, putting the pretty tomatoes on top, bake at 350 F ’til it doesn’t jiggle , cover crust with foil halfway thru if it’s browning too fast.
Kate brought a beautiful dark-green salad and a loaf of freshly baked sesame-seed-encrusted whole wheat bread from the baker in Point Reyes.
Blackberries from the freezer (Ivan and I picked them last month), juicy, creamy, fresh pears cut up, sprinkled with a little bit of brown sugar, granola on top, baked ’til bubbly.
A bottle of red wine, a small dish of green olives, dark, sweet grapes, soft, purple figs.
We spread the picnic table with a deep orange cloth, and carried all the food (minus the cobbler) outdoors and ate. Six of us piled into my car and went to the play. The play was long. We ate the cobbler when we got back.
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