From top to bottom: sauerkraut, mozzarella and yogurt from Kate and Kevin's cows, apple stuffed squash, curried mushroom and squash soup with Bouchra's delicious rice and fish, fresh squeezed orange juice, biscuits
For a couple dollars, I had bought the Moosewood cookbook, and this winter, I intend to follow recipes and expand my cooking horizons, particularly with spices and butter.
To my surprise, the instructions for making sauerkraut and yogurt are strangely similar and equally loose. Is it because we want the probiotics? Quart-sized mason jars are incubating in our small kitchen: Matt calls them "experiments", not cooking.
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