Thanks for these great ideas for bread crumbs, I especially like the idea of using dark bread crumbs to compliment casseroles.

Interesting perspective. I have been a vegetarian for a long time and have gone through many phases but I have never said my husband can’t store his meat in our refrigerator or cook it if he wants. We’re considerate of each other and he eats meat in restaurants or when I’m away, and he mostly gets precooked stuff, so no cross contamination on cutting boards. My daughter grew up eating what she wanted and that included meat, but I never cooked it. I’d love to read more of these essays.

The yams we use in the United States are really a variety of sweet potato. These “yams” have a higher moisture and sugar content than sweet potatoes. True yams are rarely found in the U.S. These starchy vegetables are more common in Latin and South America. Sweet potatoes can also be used in this recipe.

It’s interesting to read about the apple varieties in the Southwest. I never get tired of sampling new varieties. The Seattle Tree Fruit Society has their annual show this Saturday not far from my house. I can’t wait to sample the many varieties. Thanks for the tip about freezing applesauce and using the cores for juice. Not many of the cores make it past my two basset hounds.