Monday 27th September - dip, honey soy chicken and steamed veg, custard

In the morning I made garlic and herb dip (edc)
Then made the marinade for the honey soy chicken wingettes.

Dinner cooked the wingettes whilst steaming veg (bok choy, carrot, yellow squash, brocolli, capsicum) in the varoma and served with rice.

Desert - chocolate custard.

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