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.
laikarose has not yet posted.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child