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posted by [identity profile] goddessofbirth.livejournal.com at 03:26am on 13/12/2010
Oh, sweet! I love mincemeat and I love veggie adaptations. I'm also of the 'No ingredient? No problem!' school of cooking, so I totally respect that;)
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posted by [identity profile] revdorothyl.livejournal.com at 05:00am on 13/12/2010
I have to be precise with anything involving leavening (well, SORT of precise), but preserves, compotes, casseroles, stews, soups, and pie fillings (both sweet and savory) practically beg for the 'use what you've got, and approximate the rest' treatment, don't they? :)
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