Jane HenegarIt’s Wednesday morning, and our schedule is the usual: an appetizer of challenges, followed by a main course. Today that would be a sandwich for lunch and lamb for dinner and, to end this day at least, a memorable dessert topped with caramel icing.
Kathleen Paylor visited Serenbe Farms in Chattahoochee Hills, Georgia, and a new restaurant there with a Scandinavian theme, Halsa. “I would like a recipe for their Ginger Tamari Ponzu salad dressing and also one for Scandinavian meatballs. Halsa served theirs with sour cream gravy.” We read between the lines and know that a reasonable facsimile of those dishes would also be welcome, if Halsa’s chef is not ready to share.
Here’s a secondhand request from a local neighborhood discussion board. Where can one find perogies locally or how does one make them at home?
Finally, there is the elusive perfect summer peach. Where may it be found? You may know, but in the meantime, en route to delivering this column to my editor, I ran into Cousin Anne. Her simple answer: “Linda’s Produce.”
LEG OF LAMB