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March 19, 2012

An unusual but fine night. No pictures, and no little food description slips, either. A lively conversation about a new empowerment camp for girls occupied the gazebo section of the front porch.

Other matters, frivolous and weighty both, entertained people around the porch swing and in several groups inside the house. Salads and sweet-milk cornbread filled the table.

People asked for this recipe: Yam and Apple Salad. Made with Elmwood sweet potatoes and Reed Valley Orchard Gold Rush apples, and modified according to the "use what we have" rule, it surprised me with its unusual flavors. Main adjustments I made: added an onion while sweet potatoes roasted; had no grapes; made up a kind of curry using a collection of spices added to the roasting sweet potatoes/onions instead of using curry paste. Spices used: coriander, cumin, cardamom, cloves, ginger.
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