One comment

  1. You continue to inspire and amaze me with both your beautiful photography and appetizing food. I’m busy archiving my photos and reading through your site this morning, my real challenge is featuring local foods from our region. We’re sourcing eggs, bison, beef, pork and some cheese from within 100 miles (bison from Wisconsin); produce other than winter squashes and some greens as well cabbage, is coming from warmer, growing states… Keeping it organic though. Hummus is certainly on the radar this week… How are you incorporating the preserved lemons? Jan Guider

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