JK> Yes, but these companies, some of whom have been around for a while
 JK> would all seem to be looking at the bottom dollar. So for pets it helps
 JK> to read as much as you can at least about recalls, etc. though I admit
 JK> I don't go looking for those articles.

Problem is people trust those companies that "have been around
for a while"; when that trust is misplaced, who is to be held
responsible for the result. The would-be libertarians and
classical liberals would say, caveat emptor! But these days
they are operating under the framework of limited-liability
corporations - this is one of their inconsistencies and to
me one of the drawbacks of that kind of company setup.

 JK> This is the King Arthur Almond flour version, looks decent.  I know
 JK> adding coconut flour to almond flour gives is some moistness

Maybe that would have avoided the texture that reminded Dale
of a short pastry. I dunno, I liked the drier texture.

 JK> 2 1/4 cups almond flour
 JK> 3 large eggs
 JK> Yield: about 8 slices.

That's going to make one big old pizza.

Bartlett Farm heirloom tomato salad
Categories: salad, dairy, Massachusetts
Serves: 4

h - For the tomatoes
4 heirloom tomatoes, sliced
1 Tb Banyuls vinegar
2 ts honey
1 ts Dijon mustard
1/4 c olive oil
1 ts extra virgin olive oil
Sea salt and black pepper
h - For the cheese
6 oz Spanish feta cheese, cut into 4 pieces
1 ts chives, sliced
1/4 ts dried lemon zest
1/4 ts pink peppercorns, crushed
h - For the garnish
4 leaves per serving baby red oak lettuce
4 leaves per serving baby red leaf lettuce
Fried shallot rings
Basil oil to taste

Preheat the oven to 400F.

Slice the tomatoes. Mix the honey, mustard and vinegar, then
slowly whisk in the olive oil until it forms an emulsion.
Season the tomato slices with salt, pepper and olive oil.

Season the feta with the lemon zest, pink peppercorn and
chives. Bake the cheese 2 min.

Dress the lettuces with the vinaigrette and season with salt
and pepper. Add fried shallots and basil oil.

Place the tomatoes on the plate. Top with the feta, followed
by the baby lettuces and shallots.

David Daniels, Toppers, The Wauwinet, Nantucket


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