Friday, October 16, 2009
Kirk made borsch for my birthday Sunday dinner. We ate it with black bread from Vogel's bakery in Salt Lake and a green salad. For dessert: an apple/cranberry crumble made from apples I picked off of our landlord's tree. (They said it was okay.)
You all know how to make borsch, right?
Posted by Eva / Sycamore Street Press at 11:15 AM