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It worked well but was missing something, so we added a bit of tomato to the leftovers the next night Sweet and hot with just the right touch of acidity to balance it, and the deeper flavour notes from the

different to the Orange Date Cookies in taste and texture, they are nevertheless very good in their own right To make them a little firmer and have them spread less, I might try adding an extra 1/4 c of flour next

As mentioned in Day 54 of The Challenge I planted a bunch of tomatoes this year by putting sliced tomato If after a minute if starts to solidify and the top wrinkles and pulls tight, it should gel nicely once Fill to just below the rim, wipe the grooves clean and screw the lid on tight. There was a slight bitterness to the after taste when it was hot that I tried to compensate for.

walked into the kitchen and declared that it smelled like Cuban food, so I must have done something right It was tasty on its own the first night as a side for the turkey, heated up well for leftovers, and went

Stir and heat gently until warm, almost at a simmer and remove from the heat. 2) Leave to infuse over night Stir and heat gently until warm, almost at a simmer and remove from the heat. 2) Leave to infuse over night EDIT: We had this again the other night with baked apples and a little cinnamon. Well worth it!

to find a recipe to start me off, but there didn't seem to be anything even in cookbooks I thought might have a cracker recipe (the Tolkein cookbook, as I thought homemade crackers might do for a Lembas reference Barley has a lower gluten content and is a bit sweeter, so I thought it might help make the crackers I would like to try them again like that, but it might be in a little while...

I still find it a little sweet for my tastes, so I might keep playing with the sugar types and content

Sci-fi isn't as much my thing as his, which might explain why it took me longer to get into than him,

I mean, citric acid comes from citrus fruits, right? It worked. Sort of. It tastes right though!

I have a bit of a hard time judging the right level of moistness in a white lasagna sauce. It was just right on the second go when we reheated it though!