So here are the rules:
The book is divided into the four seasons, with roughly 30 recipes per season. Yeah it's not much of a challenge, at first. I need to complete each season worth of recipes within it's given season, starting with spring. I may not begin the next season before the current season ends. The challenge- the ingredients are seasonal to upstate NY. I've already come up with an issue finding ingredients at my local grocery, while preparing for this weeks menu. Challenge #2- most of these recipes are either vegetarian or include fish. Husband doesn't eat fish, so I will provide chicken for him where appropriate.
I'm starting tonight with the soups/appetizers/sides section. Keep an eye out for the first food post: Asparagus Stuffed Eggs.