On Thursday, the task seemed insurmountable...a vast sea of food that had to be packaged and stored in the fridge.  Sure, it was a chore; but, then, something wonderful happened.  Fresh herbs and spices mingled further with their host and, now, we are in glory.  It is the special providence of homemade food...how good the leftovers taste.

To this feast of red beans and rice, sweet potatoes, and turkey, my husband added a salad of kale, beets, cherry tomatoes, chopped almonds, and a blue cheese made from raw sheep milk.  I hadn’t ever considered kale in this setting, but the greens of Flying Mouse Farms are ideal for a winters’ salad.  More, please!