Last weekend Nathan and I went up North and spent the evening with our two good friends Ben and Catherine. Instead of going somewhere to eat we decided to grab some supplies and start cooking!

Catherine tore off pieces of her homegrown kale, lined them up in a baking dish with a little bit of butter, rosemary and salt, and stuck them in the oven for 20 minutes. I chopped zucchini, tomato, peppers, potatoes and scallions. We sauteed the veggies in a cast iron skillet – and yes I definitely want one =).

We also cooked up some quinoa (so yummy and nutritious!). I marinated 13 ounces of tofu in Braggs Liquid Aminos and fried them until brown and crispy. The food and Great Lakes Octoberfest was delicious! We ate it on the porch because it was a lovely and cool night. God is good. =)

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