It feels appropriate to make something out of The Sioux Chef for the first meal with my home-grown, home-ground corn. I don't have everything for the mushroom recipe, so I'm starting with the written recipe and kind of playing it by ear with the ingredients I do have, which is consistent with the spirit of the book.
I have the babiest little bit of huitlacoche in the freezer, so i'm adding that to a dried mushroom mix from the Asian store, plus a little bit of the dried whole corn kernels I didn't grind into flour. Both the mushrooms and the corn are currently soaking, and i'm going to cook up the cornmeal for cakes while they do their thing.
Too Many Cooks - An instance for cooking and eating!