Work Less-Cook More

This is just a quick note, I’m tired and ready to pass out. Today I made a chicken stock, which I then used to make butterbur soup. I collected the butterbur flowers out in Port Moody. As well, I made sausages for the first time today, it was easy. All I did was grind the pork up, added fresh chervil and winter chives from the garden, garlic, a couple of chili’s, salt and pepper and then used this and my food processor to fill the sausage casings. I also sauteed some Brussel sprouts from the sfu community gardens with crushed hazelnuts, then topped with a dollop of home made creme fresche. It was all ever so tasty.