We’re busily eating our way through the fridge and pantry before departure. It’s really quite astounding how much food you have sitting around in reserve — it’s not like we’re survival freaks, but between boxes of pasta, cans of soup, rice pilaf and various cereals, it’s been weeks since we did any major shopping. And I haven’t even been using all the flour we have on hand to bake bread. But now we’re really munching our way through the last bits.
To celebrate our last days in Vermont, the kids can basically have whatever they want to eat – as long as the ingredients are whipped cream, mayo, celery stalks and marinated olives. Bon Appetit.
(Photo courtesy of wfaeats.org)
