I've
also tried quite a few new recipes in the kitchen. In addition to
cheesemaking, I made marmalade from our Calamondins, goat stew from
grocery store goat (to see if we like it before filling a freezer), coq
au vin made from the spare rooster.
With so
much eggs and dairy on hand, plus a freezer full of pork from last year,
it's too easy to slip into an unhealthy eating pattern. Now that
everything is greening up, I'm trying to remember to eat more plants. In
addition to the obvious salads and roasted roots, I've been
experimenting with adding more plants into our meals in new ways (eg:
TVP to bulk ground nacho meat, a handful of buckwheat in a soup, some
lentils blended into tomato sauce, etc)