Sunday, January 16, 2011

100-Mile Macaroni and Cheese

What a treat! Locally sourced flour to make the pasta, cheese, milk, butter and flour for the sauce. And, a crunchy topping of bread crumbs, homemade goat's milk ricotta and bacon to finish.
And for dessert - preserved pears in a honey and lemon-balm syrup with honey-ed yogurt.


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