ooh, stinging nettle spaetzle! I must try it. I’ve been eating stinging nettles for the past year and have discovered that they’re a fabulous way to test the mettle of your dinner & lunch guests. my brother-in-law demurred; a friend, nervously, dove in to try my stinging nettle pesto pasta. I do it without basil, but with lots of sour cream or creme fraiche, and it’s wonderful.

I love this, Laura, and have read through it with a growing desire to help with the ketchup recipe project :)

Matthew! do you know about miso butter cookies? Proves your theory about miso + butter.g Miso does belong in everything...

Thanksgiving is finally time to start taking advantage of all those preserves; I’m planning to make a couple of jars of harvest-type pie filling (I just made apple-quince-cranberry-maple and it was awesome!) and several jars of cranberry-walnut-orange conserve to go with the turkey. and for finger food? green bean pickles and hot pepper carrots. all I have to do is open some jars. I’m also making pie crust ahead and freezing it in the pans so dessert won’t create a bit of mess or fuss.