Home-corned brisket of local-grown beef, simmered in the crockpot with nothing but sweet cider all day, sliced thin and served open-faced on fresh baked onion rye cheesebread with just a smear of mustard.
Mixed green salad, with tomatoes and two kinds of green peppers—still from the garden.
A pint of pumpkin spice ale.
Hardly a scrap left.
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