Dollivers serve lunch, Pi Day preview 6WS

Although the Dollivers declined to get into chefs' whites, and hung on to their posh red dresses, they declared they are tired of not getting the credit for these exciting weekly lunch events, and thought it was time to sit down and take a stand.

The spatula is the badge of office

 
So here they are presenting today's menu:  clam chowder, zucchini baked fritters, roast pork sausage, followed by the Pi Day preview: a mixed berry and apple crumble.  The food seen here before baking, since after baking, too much eating going on to take pix in time.

Pi Day, 3.14, coming on Monday, they thought to get ahead of things and present the crumble, nearest thing to a pie that happens around here, before the clocks change and confuse everyone.  

It was a pretty good crumble, too, the fruit macerated and the juice reduced and added back in.  The topping is a mix of oatmeal and whole wheat flour. The berries colored the apples a deep and lovely red, and as you see, the cook took the privilege of sampling it ahead of time.

And of announcing that there are enough zucchini fritters now in the freezer to bring out for several days, along with the last of the chutney.  The sausages are a rare viewing, but they were pretty good.  I rarely eat anything as processed as that, but everything in moderation, including moderation.

And soon we'll reach the last of the zucchini.  This usually happens -- still using last year's farmshare when the markets open up again in May. Still bell peppers and green beans to go through.