At long last I was able to pick up some goat milk today. As you might imagine, multiple people (including my husband) have raised their eyebrows at the prospect of drinking goat milk. If you've ever had fresh goat cheese, then you're familiar with the tang you'll find in goat milk. In the milk it's very slight, and gives a flavor reminiscent of buttermilk. That's how I got my idea for lunch: goat milk pancakes with toasted pecans, topped with honey. Decadent. (Breakfast was the end of my muffins, once again with blackberry jelly.)
Dinner was corn and lima bean ragout on top of biscuits (a recipe from Deborah Madison's Vegetarian Cooking for Everyone), along with braised mustard greens, a meal which my husband had been groaning about for a week since I had first mentioned it. Though he rolled his eyes like a small child at the prospect of having to eat a mundane vegetable stew, hunger got the better of him. Much to his surprise he, like I, found it delicious and satisfying. I had been dreading the greens; our previous attempts at collard greens had resulted in a rubbery, tasteless mass, most of which went into the trash. These were much better, and turned out close to chard or spinach.
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