Dinner last night was grilled chicken breasts and warm bacon spinach salad, with sauerkraut on the side. Some evenings we have a spread of vegetables, with many to choose from, but especially in the springtime, it’s nice to keep it simple with just a salad. Since there was bacon involved, everyone at least tried the salad.
We had a dessert as well, Natasha Campbell-McBride’s Russian Custard (egg yolks whisked with honey), mixed with some coconut cream and defrosted sweet cherries. It helped balance the lower fat in the main course, and was tasty while not being excessively sweet.