I’m really into spelt flour. I used to be into whole wheat pastry flour — and I do still like that — but my favorite flour with which to bake is currently spelt. When we lived in Morocco I made an interesting spelt-brown rice…
I wondered if I should even write up this recipe, given that it’s so very, very simple. Garlic, carrots, sweet potato, a pinch of salt, and water. But in the interest of preserving this very fleeting era of little childhood, I can’t help myself.…