u/hartfield05

Green is Biscoff IMBC, Brown is Salted Caramel IMBC, White and Purple are Ube, and Blue, Yellow and Gray are Cookies and Cream.

I made the White Bean Salad. I cleaned the squid, which I’ve not done in a long time. Made it with Rancho Gordo Ayocote Blanco Beans. It was good! We couldn’t find Lovage and Mâche, so substitutions were made, but everyone pretty much followed the recipes to a T. Many recipes asked for hard to find ingredients, but overall the salads were hearty and tasty. Cookbook had beautiful photography.

Used the last of my homemade Apricot Jam from last year’s harvest of apricots from our tree.

From the cookbook Pieometry. Picked one of the easier recipes!

Recipe adapted from David’s Nayfield’s cookbook, “Dad, What’s for Dinner?”. It was quite a project. Used Rustichella d’Abruzzo dried pasta and can of crushed tomatoes from Italy as well. Next time I make Lasagna, I will make the traditional Italian way with Bechamel instead of Ricotta. This version was delicious too though.

Whole scone recipe has 1/3 cup of sugar and didn’t use jam to eat it with. Tossed fresh strawberries with lemon juice, then sprinkled a teaspoon of sugar. Roasted for 15 minutes.

Not quite the same as what we had in Zurich, but still good.

Always make the Ube Jam from Purple Yams. For the dozen order, Blue is Biscoff, Pink is Strawberry, Grey is Cookies and Cream, Green is Matcha, Brown is Salted Caramel and Purple is Dulce de Leche.