“The Cornish hens were filled with a fragrant stuffing that seemed to be laced with mushrooms, celery, and...was it sage? I think so. And the bread. It was rich and eggy, like a challah or a brioche. The skin on each of the birds was crisp and salty, with pops of...garlic, I think. And paprika. The sweet kind, not the spicy one.” Food For ThoughtBreadSeasoningsHensStuffingCornish Book:Too Many Cooks Source: Too Many Cooks
“I will never be someone who gives up wheat or grains (give me gluten or give me death), but I'm surprised at how delicious the nut-and-seed-based bread is and how much of that is down to Natasha's guidance. Unlike with most of the recipes, she had a lot of specific instructions with this one ("Almonds and hazelnuts, coconut oil, and a mix of seeds---try sunflower, pumpkin and sesame. Maybe some flax. A little honey as well, but no more than a tablespoon").” SeedsBreadNutsRecipePaleo Book:Too Many Cooks Source: Too Many Cooks