Wednesday, June 29, 2011

the past and future.

What I made for dinner a few nights ago:

Asparagus, artichoke, and shiitake risotto from Smitten Kitchen.

What I'm going to make for breakfast tomorrow:

Blueberry yogurt multigrain pancakes, also from Smitten Kitchen.

(On a side note, I have about a million cookbooks but somehow I keep end up on this particular cooking blog. Absolutely everything I've made from here has been delicious.)

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