早上的一杯水果冰，混合了草莓，蘋果，和西瓜，醒醒神。
猜猜我們去哪玩？這關子可賣不住，好多人去摘桃子哦！
大奶牛！沒給俺個正麵倩影。
這個招牌好可愛的。。
順著鄉間的小路走啊，我們去找果園~
拉著兩個大空桶。。
這就是桃樹？！好矮，別笑偶見識短，沒在農村呆過，整個一植物盲
桃子！好新鮮~不怕絨毛，不怕農藥，俺一口咬下去，鮮嫩的汁水噴薄而出。好味道！
偶們的收獲，桃子們長得一個賽一個的俊俏啊！
走到裏麵的小雜貨看看。哇，好多好東西~
還有花~
男生餓得快，男友沒吃早飯餓了，點的shredded pork sanwich and potato salad, 他吃得津津有味的，中途問我：“要嚐嚐麽？很好吃的亞！“偶嚐了一小口，沒錯，新鮮的土豆做成的土豆沙拉味道真的是齒頰留香啊！片片不好看，看那頭小豬的牙印。 ：（
走之前徘徊了好久，最終還是沒買這個西紅柿九層塔的調味汁，因為裏麵加了兩重防腐劑，但是很漂亮不是嗎？上麵是細細的泡泡，中間是像雲一樣飄起的調料，下層是透明的櫻紅汁。
俺的收獲，蜂巢，野花蜂蜜和辣芥末醬
看看蜂巢，養顏佳品哦~
還記得偶的檸檬黃瓜麽？切切吃啦，澆上紅酒醋，撒上自製的甜菜幹，酸酸甜甜很好吃滴
那個迷你Zucchini被俺大卸千條，澆上蒜粒橄欖油，少許鹽，淡淡的很清爽。
主角登場！和男友在一起終於要見些葷腥，紅酒烤羊腿~味道真的是很絕哦！可惜羊腿看起來不小，肉沒多少。男友直呼虧了，下次多買些
入口即化的口感。。
哎，費了好大事，沒把那位喂飽，折騰個意式雞腿飯吧，好吃方便做。剔雞骨頭費些時間，剔出的雞肉用鹽胡椒好好揉捏一番，醃個10分鍾，澆上意大利調味汁(Italian Dressing)，醃10分鍾左右（俺是沒時間啦，越久越入味哦），先把整個雞腿肉拍拍幹，油煎至兩麵金黃，取出切條，再炒至全熟。洋蔥絲加蒜粒，紫椒粒（俺的另一個小收獲），炒至香，加入雞肉拌勻。
米飯是用烤羊腿的湯汁煲的，香啊~
看看偶做菜多實在，肉多的米飯都看不到了
近看看~
米飯！好歹也是個主角，不露臉怎麽行?
男友對我做博客支持得很哪，今天居然很體貼地說：“俺買了一瓶葡萄酒，照個片片？這樣帖子就增色不少了。“ 不管出於何動機，俺還是全盤接受他的溫存咯~ @^_^@
附：紅酒烤羊腿的菜譜，摘自Welcome to My Kitchen by Tom Valenti
偶用小蘑菇代替了西芹，味道一樣好。Anchovy 偶家裏有，男友家木有，臨行前忘了帶，沒加。不影響好味。
6 lamb foreshanks
Coarse salt and pepper, to taste
3 tablespoons plus 1/4 cup olive oil
2 ribs of celery, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
1/3 cup tomato paste
5 sprigs of fresh thyme
1 bay leaf
8 whole black peppercorns
3 anchovy fillets
1 whole head of garlic, cut in half crosswise
2 cups red wine
1 cup white wine
1/3 cup white-wine vinegar
1 teaspoon sugar
2 cups beef broth and 2 cups chicken broth
White Bean Puree, for serving
1. Preheat oven to 325°F. Season the lamb with salt and pepper.
2. Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.
3. Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.
4. Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add the broths. Leave over medium heat while you brown the lamb shanks.
5. Pour the remaining 1/4 cup of olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.
6. Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook 2 1/2 to 3 hours more, turning the shanks over every half hour until the meat is very soft.
7. Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface, then use the liquid as a sauce. Serve in shallow bowls atop White Bean Puree. Per serving: 400 calories, 12g carbohydrates, 38g protein, 19g fat, 120mg cholesterol
Nutritional Breakdown: New Wellness, Richmond, Va.
Makes 6 servings.
