早上的一杯水果冰，混合了草莓，苹果，和西瓜，醒醒神。
猜猜我们去哪玩？这关子可卖不住，好多人去摘桃子哦！
大奶牛！没给俺个正面倩影。
这个招牌好可爱的。。
顺着乡间的小路走啊，我们去找果园~
拉着两个大空桶。。
这就是桃树？！好矮，别笑偶见识短，没在农村呆过，整个一植物盲
桃子！好新鲜~不怕绒毛，不怕农药，俺一口咬下去，鲜嫩的汁水喷薄而出。好味道！
偶们的收获，桃子们长得一个赛一个的俊俏啊！
走到里面的小杂货看看。哇，好多好东西~
还有花~
男生饿得快，男友没吃早饭饿了，点的shredded pork sanwich and potato salad, 他吃得津津有味的，中途问我：“要尝尝么？很好吃的亚！“偶尝了一小口，没错，新鲜的土豆做成的土豆沙拉味道真的是齿颊留香啊！片片不好看，看那头小猪的牙印。 ：（
走之前徘徊了好久，最终还是没买这个西红柿九层塔的调味汁，因为里面加了两重防腐剂，但是很漂亮不是吗？上面是细细的泡泡，中间是像云一样飘起的调料，下层是透明的樱红汁。
俺的收获，蜂巢，野花蜂蜜和辣芥末酱
看看蜂巢，养颜佳品哦~
还记得偶的柠檬黄瓜么？切切吃啦，浇上红酒醋，撒上自制的甜菜干，酸酸甜甜很好吃滴
那个迷你Zucchini被俺大卸千条，浇上蒜粒橄榄油，少许盐，淡淡的很清爽。
主角登场！和男友在一起终于要见些荤腥，红酒烤羊腿~味道真的是很绝哦！可惜羊腿看起来不小，肉没多少。男友直呼亏了，下次多买些
入口即化的口感。。
哎，费了好大事，没把那位喂饱，折腾个意式鸡腿饭吧，好吃方便做。剔鸡骨头费些时间，剔出的鸡肉用盐胡椒好好揉捏一番，腌个10分钟，浇上意大利调味汁(Italian Dressing)，腌10分钟左右（俺是没时间啦，越久越入味哦），先把整个鸡腿肉拍拍干，油煎至两面金黄，取出切条，再炒至全熟。洋葱丝加蒜粒，紫椒粒（俺的另一个小收获），炒至香，加入鸡肉拌匀。
米饭是用烤羊腿的汤汁煲的，香啊~
看看偶做菜多实在，肉多的米饭都看不到了
近看看~
米饭！好歹也是个主角，不露脸怎么行?
男友对我做博客支持得很哪，今天居然很体贴地说：“俺买了一瓶葡萄酒，照个片片？这样帖子就增色不少了。“ 不管出于何动机，俺还是全盘接受他的温存咯~ @^_^@
附：红酒烤羊腿的菜谱，摘自Welcome to My Kitchen by Tom Valenti
偶用小蘑菇代替了西芹，味道一样好。Anchovy 偶家里有，男友家木有，临行前忘了带，没加。不影响好味。
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.
