The important question now is - without trays to steal, what will students use when they want to go sledding?
This one looks delicious: black bean ice cream at Too Many Chefs. As author Barrett points out, we already eat ice cream flavored with vanilla beans, cacao beans, coffee beans, and red beans - why not black beans? The ice cream is seasoned with a pinch of cumin and cayenne, and looks delicious. Just the thing to go with the local black beans I noticed in my neighborhood co-op today!
I got an email over the holidays from Scott and Ruth Parsons, spreading the word about their self-published local foods cookbook, The Healthy Gourmet. It looks like they've got some cool stuff going on in Washington state - including a personal chef delivery service (sounds delicious) and a dinner/lecture series on healthy eating.
A celebration of winter vegetables by Beth
Ithaca honors the rutabaga, though, with a curling competition on the last day of the farmer's market in December.