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What's for Dinner, Tues., Nov. 18, 2025 [View all]
Right now I'm having an appetizer: Rainforest crisps, pumpkin spice flavor, with cream cheese.
Tossed green salad with fennel slices, apple, and toasted walnuts. Baby romaine and red leaf. Also pea shoots that I grew in the garden.
Chicken over pignoli nut couscous. Creamy garlic sauce over sliced chicken breast. Chopped herbs over the top: sage, thyme.
Kombucha: cherry-ginger.
Dessert will be carrot cake, which I still have to bake Cream cheese frosting.
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