It's true -- when do they not? But today's lunch is a particularly strong representative of our recipe archives. A staff-favorite soup, followed by a small-batch sweet. Okay, so maybe the butter wasn't homemade, but if you wanted to, we have a recipe for that, too.
Here's Amanda with the details:
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"Lunch is roasted carrot soup (made with a parsnip tossed in), and Pain d'Avignon multigrain bread with butter. Moonshine marshmallows (made with calvados) -- I made them with Addie. Don't worry, the alcohol burns off!"
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