The Chef: Jenny
The Menu: Mixed vegetables and warm broth: is there anything better on a brisk January day? (The answer is no, fyi.) Ms. Jenny made a delicious soup of multiple veggies—corn, carrrots, fresh peas, spinach, diced tomatoes, and kidney beans—our beloved rice rotini, and a yummy broth. Sides of bell pepper- and carrot-infused brown rice, a salad with mixed tomatoes and a mustard vinaigrette, and fluffy focaccia rolls rounded out this feast.
The Goods: Eeeek! It's editorial deadline day and we are furiously at work getting the final artwork touches on the March+April issue. When the workday itself is so hectic, it's so nice to be able to count on a big, hearty meal to help power us through. And now that it's over, back to work we go!