Creative Cooking – Covid Coping – August

Our 2nd artichoke, growing, and half eaten.

Taco salad bar — again, we each put our plates together differently.  I like mine all together, and he likes his with the hot stuff and cold stuff separate.  To each their own.

Carrot souffle — using up carrots and eggs.  It was super tasty!

Charcuterie platter.  Nothing fancy except the lox.  For the rest, I just raided the pantry and fridge.  So nice to have tasty cold food on a record-setting hot day!

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