Friday, June 08, 2007

Mixed Brown Rices with Olives and Mung Bean Sprouts, Leftover Vegan Roast

Tonight, I made a mixture of brown rices cooked in vegetable broth. When the rice was done, I mixed in olives, as I have enjoyed at the Nicaraguan restaurant we have downtown, as well as some mung bean sprouts and red jalapeno pepper. It was good! I served it with leftover vegan field roast.

While I was beginning to prepare dinner, I showed my wife a tiny radish that ended up on her plate. I joked and asked her what she would think if I served that tiny radish to her on her plate and told her that it was her dinner!


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