Welcome to August. Telva Chafin throws out the first challenge. “I am looking for a corn recipe that was in the paper approximately two years ago, using three frozen logs of corn. I do not remember the other ingredients. The recipe was very simple to make and delicious. And thank you for your help.” We trust you all to provide the recipe for the corn.
HALSA FAVORITES
The plot thickens as we continue to ask you to send us recipes you have gleaned from your favorite eateries, or your homemade guesses you have turned into recipes that were just right. Today we will see three of those. In this case, as is not always true, the restaurant was actually delighted to share three recipes.
Serenbe is a nature-infused, planned community near Atlanta, a rural retreat where 70% of the landscaping is edible. At Serenbe a new restaurant called Halsa caught the attention of a visitor, who wished she could get some recipes to try when she returned to her California home. So she asked you all.
Turns out the Serenbe staff saw Fare Exchange, and chef Mychal Billiot at Halsa was not just willing but “thrilled to share the Swedish Meatball, Sour Cream Gravy and Ginger Tamari Ponzu recipes with you to share with your audience.” You mathematical folks, those who can divide as well as multiply, will need to stir up smaller batches for most home use.