>>Sounds awesome!
>
>Yup. Yup. Yummy.  I do it up in a heavy iron pan when camping or on the weber. 
>
> Where on earth do you find almond milk?\

PS -- You have to strain out the brown skins from the almond milk before using
it.  I actually was successful with this by adding a drop of almond flavoring
to some white wine one time.  I think you can just use more lemon juice and add
a little almond flavoring to it to make it work if you relly can't find the
stuff. It was a common ingredient in medieval dishes, espiecally on fast days.
I like it, it's kind of unusual, not really very nutty or milky. It can be used
in soups, sauces both savory & sweet & desserts with success. L. 

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