The "Vegan" road has been an easy one to stay on. It's become an adventure of discovery, experimentation and new tastes. We've unearthed local restaurants that support vegan and vegetarian choices, and re-discovered the local farmer's market for the vegetables we don't grow. We also allow ourselves the occasional digression: a bit of salmon, a hint of feta on a green salad or a shared dessert when dining out.
A week or two of sunshine and the herb and vegetable gardens have kicked into overdrive. This morning's breakfast was harvested minutes before it prepared.