Today's lunch, Feb. 17:
The gingerbread lady is whole wheat pastry flour, wheat germ and flax meal, sweetened with molasses and agave nectar. R helped me roll them and cut them out. Then she decorated them with raisins. This lunch is a failure for being local and in season, but it's February and there's a lot of vitamin C in it. We'll see how summer goes, with our garden and CSA orders.
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