Now that the Thanksgiving leftovers are nearly consumed, I'm thinking about my next two fancy meals:

- Cassoulet. Not for any special occasion, just because I haven't made it before. I have the fancy beans and a pre-confited duck leg.
- Solstice ritual meal, where I eat food that I harvested on summer solstice. This year that means pineappleweed-saskatoonberry jam, and umeboshi made from ornamental red leaf plums. Onigiri and jammy dodgers? Not sure how to get a meal to cohere out of that.

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Kith Kitchen

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