I hit up the Baltimore Farmer's Market on Sunday with my gentleman friend and even though I had my week's soup ingredients, I went a little crazy. When I got home, I decided to make corn bread to compliment the breakfast for dinner I had planned in my head as soon as I had laid my hands on the collards. Shortly after paying for those collards, we grabbed breakfast and the falafel stand and I had this beautiful wrap. It's falafel, beets, apples, tahini, and hot sauce, wrapped in collard leaves! Yum!
Since the oven was going on, I started planning, and I ended up with:
It doesn't sound like a lot, but let me tell you, we were stuffed by the end of the night.
Tofurky Beer Brats, and garlicky collard greens.
It was a good day.