It’s what’s for dinner. A vegan gluten-free crust (not that I have a choice), Paul’s leeks and spring onions and a bag of last-year’s frozen spinach, sauteed with a little dried thyme and nutmeg. Then a couple of Jackie Aubin’s eggs and Gary’s Spring Hill Goat Cheddar from yesterday’s farmers’ market. Add a little ground lamb patties from Adam at Victorian Farmstead and you’ve got a wonderful local meal. We are sure lucky here in Sonoma County.
March 5, 2011
Spring Food
About candied
March 5th, 2011 at 11:31 pm
As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow
March 6th, 2011 at 9:32 am
Hi Joan, So do I! Wish I could eat butter but I somehow can’t anymore. I tried making ghee, simmering out and discarding the solids. I was tolerant, sort of. But my gut is better without, so I just make do with substitutions. I used coconut butter and oil which worked pretty well. It was tasty but broke up. Luckily no one cared!
Love the spirit of your blog. I don’t have grandmother=food memories but food = love always.