Today in my kitchen:
I made scrambled eggs and toast for breakfast, served, of course, with real milk for the boys and I, and a cold-water-extract au lait for the husband.
I made our sourdough bread for the week, and fed the new sourdough mother.
I started the next batch of Kombucha.
We enjoyed fresh zucchini slices on the side of our yogurt and raisins for lunch. We also snacked on some leftover pizza.
I roasted a chicken for dinner, served with fresh from the oven bread, and a simple tomato and avocado salad.
I set out oats for tomorrow.