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What's for Dinner, Mon., June 19, 2023 [View all]
I'm making low-carb white sauce using almond flour instead of wheat flour. This will be the first time I've tried this. It is for butternut squash ravioli, which I'm serving with chicken sausages from Whole Foods. Herb will be sage from the garden.
The recipe research I've done on it says it can be done.
Pear-gorgonzola tossed green salad.
Blueberry basil kombucha.
Dessert: cup of cold decaf with a toasted waffle topped with nice cream (has banana and mango in it).
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