A few novelties from dinner with Doug and Peggy

Some random ideas that turned out pretty well: For the swiss chard, I removed the stems, chopped them into little chunks, sauteed them, added a little balsamic vinegar, and sprinkled them on top of the steamed chard (which had some nutmeg). (Jo, you can stop reading there; the next two have wheat.) For the salad, I topped it with tomato slices and cooked wheatberry (which I had leftover after making bread). For the black raspberry crisp topping, I used the pretty coarse Hodgson's mill whole wheat flour and offset it with sliced almonds. It had about 3/4 cup oats, 1/2 cup flour, 1/2 t. salt, 1/3 c. brown sugar, 1/3 c almond oil, and maybe 1/2 c almonds. And some cinnamon and anise.