Dinner

Dinner tonight was leftover chicken shepards pie with steamed kale and green beans.

The shepards pie was made by mixing frozen mixed vegetables, diced onion, diced eggplant, diced and boiled chicken breast, cream of celery soup, salt and pepper. When I went to make this I was surprised to find that you can get organic, condensed soup at Whole Foods. I had never seen any condensed soup other than Campbells. It's a good idea when making this to get the low sodium soup if you can, otherwise it can come out a bit salty.

The kale and green beans were steamed then topped with a bit of ume plum vinegar. Ume plum vinegar technically isn't vinegar, but it tastes yummy. The kale and green beans were both harvested from the community garden.