1 thought on “Using every part of the walnut”

  1. Impressive! I don’t have the patience to let something sit for a year. I’m starting to make cheese, but I’ve only made the instant gratification ones so far (ricotta, mozzarella).

    I think I may have bugged you awhile back, but any chance you could post the recipe for your cauliflower soup with chestnut butter? It really was the best soup I’ve ever had…ever.

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