Cod baked with caper, parsley and lemon sauce, couscous with pine nuts, fresh red grapes for main entree.
















We served Asparagus, Walnut and Vingiarette over baby greens using the wooden salad tongs from Alaska that Lone Malast gave us a few years ago. Gotta look hard to see the asparagus because they were buried under all the walnuts.

Darlene had picked flowers in our yard and made me cute bouquet... She is such a GRAND lady.