Tonight, we forgot all about our menu, and for dinner we had some bowls of locally made Dandelion-Leek Miso (oh how I love you, South River Miso!), with raw carrots and parsnips freshly dug from the garden, and some of this dip (a favorite from my childhood): Yogurt Dill Dip 1/2 cup yogurt 1/2 cup ...
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