2/22 monday 630pm

it started with using an over ripe pear from last week's vege co op (we get a share of veges for our house. this forces us to cook creatively and shit powerfully.) it, the pear, will be thinly sliced, and will have crumbled parmesean cheese and walnuts on top, with some extra virgin olive oil (EVOO). it really was supposed to have truffle oil on it, but how would you get truffle oil in middle-of-no-where-town in a snap?

then, i thought, how about some linguini with arugula pesto?

but we had a lot of avocados (left over, again from the vege co op). when i came home to check on stock, i saw butternut squash. no points for guessing where we got that from.

so i made that pear salad.

and then, i blended 3 avocados with some oregano and cilantro, bacon drippings, EVOO and a few drops of lemon juice. of course, salt and pepper. then i tossed it with the bacon and the linguini.

i cubed that butternut squash, simmered it with apple cider and caramelised it with maple syrup.

then i butterflied 3 chicken breasts, seasoned them with salt and sugar and broiled them.

now we just need to wait till tomorrow morning for the veges to do their work.