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Friday, September 24, 2010
After a marathon camp addition planning session, Robyn and Katie had a gourmet meal ready. Beets and broccoli stems from the Gwinn farmers market steamed and dressed with a garlic oil, accompanied by wild rice pilaf with onion and celery. Delicious and healthy.
Which was good, as the appetizer was venison pepperoni sticks that Jerry brought by. She also came to camp bearing gifts - a selection of Wisconsin craft micro-brews. I chose the Sasquatch Stout.
An excellent pairing.