I try to make as much of our food from scratch as I can for both health and economy. We were out of two of our staples, so yesterday I made a four-loaf batch of my signature Flax Prairie Bread and four and a half pounds of granola. Then for supper I tried a variation of a soup Laura told me about, with corn dodgers (with organic blue cornmeal) as an accompaniment:
|Vegetarian Mexican 'Chicken' Soup|
|Blue corn makes PURPLE dodgers!|
That's it for today from . . .