Sounds like a great book for my classroom!
Breakfast was yogurt with flaxseed and cinnamon. For lunch I had a carrot and baked lentils/rice. Afternoon snack of a graham cracker and a cup of coffee. And dinner was squash and kale casserole with some pumpkin bread pudding for dessert.
I love these cookies! Specifically, I love the flat molds that are used to make them (see picture in recipe). These Springerle molds are an ancient tradition in Switzerland and Germany and come in a dizzying array of designs (look at http://www.houseonthehill.net/ for a sampling). They were brought to this country in the 1700s by the Pennyslvania Dutch (Amish and Mennonites). I am not a fan of the anise, but I had the good fortune to walk into the Springerle shop in Strasburg PA in October, where I discovered I could substitute lemon, orange, hazelnut, almond, or even chocolate.
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Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything