There is a good reason why Peter usually does the dishes. I just cut my finger quite badly washing the knife given to me by renowned chef and cookbook author Martin Yan. And I’m typing in pain. With my finger wrapped in bandages, I can now truly attest to the sharpness of his knife.
What I made today were variations of the recipes that I had posted on the blog before.
For breakfast, I made the gluten-free, dairy-free scones from my earlier recipe. I switched the dried fruit and the nuts. You can make endless variations on the combination of dried fruits and nuts with this scone recipe.
For dinner, I cooked turkey Chili. I used a can of organic diced tomato instead of fresh tomatoes and the marinara sauce and I used the whole can of kidney beans instead of 1/2 can. I also added 1/2 a red bell pepper. It was as delicious as I remembered it to be.