When mon mari first started his sojourn in hospital I had dinners of:
Steamed Artichokes with Balsamic Dipping Sauce followed by Asparagus and Tuna Risotto.
As time went on I had dinners of:
Cherry Tomato and Asparagus Salad followed by Avocado and Goat Cheese Omelets with a side of Sautéed Mangetout (Snow Peas).
Gradually … Continue reading.....