Sunday, March 05, 2017

Thistle be fun

Today's lunch will be a roasted capon with stuffing and sweet potatoes. Like a mini Thanksgiving. We got and froze the bird around Christmas time and, with a combination of sale prices and frequent shopper points, it was essentially free. So today it will become Ken's birthday lunch.

Last season's thistles, dry and brown.

I'm planning to make one of Ken's favorite desserts: a pear-almond tart. I'd better get busy!

7 comments:

  1. Thistle looks interesting in the spring

    ReplyDelete
  2. I just knew you would make Ken something special for dessert.

    ReplyDelete
    Replies
    1. We've been reading their blogs, and knowing them, long enough to know, Evelyn, eh? Tarte Amandine aux Poires for Ken's birthday, made by Walt!

      Delete
  3. Strangely enough, pear and almond tarts are also my favorites.

    ReplyDelete
  4. gosia, the dead flowers can be pretty.

    mitch, :)

    evelyn, I make at least one a year now!

    judy, :)

    chm, hmmmmm... maybe I'll make another one this summer.

    ReplyDelete
  5. HAPPY BIRTHDAY to your dear husband!

    ReplyDelete

Pour your heart out! I'm listening.