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Day 25: Mediterranean Plate

We've been trying to buy more locally-made products, including frozen foods and alcohol, to through our time at a Distance.  We've been, as always, enjoying DC-based Anxo Cider and Three Stars Brewing cans.  We were gifted a three pack of District Winery rose'.  

Mediterranean Plate
To accompany Alexandria, VA-based TaDah Falafel Poppers,we had canned grape leaves, tzatziki, and a fattoush style salad with some substitutions for what was on hand.  Arugula instead of romaine, grape tomatoes, red bell pepper, green onion, parsley, and some celery in place of the traditional cucumber.  I toasted the pita in the good olive oil, and it really made a difference.

We happened to actually have the pomegranate molasses for the dressing, but if you didn't, balsamic glaze or just some balsamic and honey would also work.  If you don't have sumac on hand (it's my favorite spice these days!), go for a little extra lemon zest in the dressing.  Beautiful, tasty, and a magical use of the one stale pita left in the bag.

Fridge Tapas
Lunch was a small portion of tomato soup from last week, with the remaining parsley pesto white beans.  This combination was Jeff's discovery, and it was definitely delicious.  The last of the pickled carrots from Saturday.  And an avocado toast for good measure.  With Everything seasoning.  Yum!

Egg Muffin
Breakfast was an egg and cheese on an English muffin, and a banana. And extra coffee, because Monday.

After dinner, we went for a nice long walk around the neighborhood. Spring is definitely here, and it is beautiful.

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