Thank you!! Can hardly wait to make it with farmers market chicken and spring greens but that is a ways off yet!
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I did look in Portland, Maine on their store locator, and they show they’re at MBs in Kennebunk, Biddeford and Westbrook. But I know Maine’s a big state and I think you’re north of those three. BUT - if you come down, perhaps a stop to pick up some lamb steaks on your way home?
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Thanks, that was nice! But yes, way north. But I will tuck it away as a possibility. Glad you and others have it as a resource!
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Interesting it is listed at the Giants and ShopRites here in Philadelphia, and also a butcher in the Italian Market
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Once our final 
lamb share is all eaten up we’ll have to find an alternative — hopefully local 
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I saw stores in West VA carried their products as well, Safeways in CA, Food Lion in MD and SC. They’re a wholesaler, pulling from “family farms” that raise the animals ethically and stress-free (or I guess as stress-free as it can be). So no surprise they’re available in a broader area than I had realized.
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Maybe the Giant stores near you carry it, since @Bigley9 found it at the Giant in Philadelphia?
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Heading there in two shakes — will check the meat counter!
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Tonight’s meal, “white miso ramen with tofu and asparagus [baby bok choy]” from Meera Sodha’s East, was a flop. One reason is she has you puree a mixture of shiitakes, miso, onions, garlic, and ginger as a soup base, which just ends up being odd texturally. Then, assuming you’ve used any of the “plain unsweetened” soy milks available in your local American grocery, there will be a certain viscosity and artificial creamy flavor (edging on vanilla) that just clashes with the rest.
So this was dinner 1, which we aborted:
Ingredients list:
Maybe it works slightly better with soy milk from the Chinese market?
And this was dinner 2 to the rescue:
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What a bummer
(Take it there was no way to rinse the broth off & stir fry to salvage)
Something light for dinner: lamb salad, using Little Leaf sweet baby butter leaf lettuce, some baby spinach that needed to be used up, thinly sliced lamb, shaved carrots, sliced watermelon radish, cherub tomatoes, and goat cheese (didn’t have feta). A lemon-oregano vinaigrette drizzled on top.
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It was kind of one of those things where we were too disgusted to deal with it. Privilege, I know. Actually, I did rinse off the bok choy.
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You could use a mix of milk and broth instead
Yes, but maybe just omit the pureed mushrooms and milk altogether and just have a miso broth.
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Wow, what an expert and speedy rescue!
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Dried shiitakes add a lot of flavor to a vegetarian broth. I just don’t understand why she would call for them to be pureed (instead of slicing them after rehydrating and using the mushroom liquid in the broth).
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Linda, what a beautiful dinner you made! This should go in some kind of hall of fame!
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