SAKG

In the kitchen we prepared and cooked Vietnamese Rice Paper Rolls with veggies, herbs, tofu and omelettes. In the second week we made Green Spicy Coleslaw, Basic Egg Noodles, Broccoli Stir Fry with Honey Soy Dressing, and Pumpkin & Honey Bread.

We struck some wet weather for gardening, so we moved indoors where we propagated rosemary cuttings and planted summer vegetable seeds, using egg cartons as biodegradable pots.