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Posted on May 2, 2011

Out of the blue

Two months ago, Andrew and I took a short trip to Woodstock, Vermont.  It was a fantastic mini-vacation, complete with picturesque landscapes, historic inn and fluffy white snow.

Everything was fantastic until our last evening there.  After enjoying a delicious dinner, Andrew reached for his wallet.


Luckily, I had mine, and we paid our bill. Then we proceeded to spend two hours retracing our steps all over the tiny town of Woodstock and frantically scouring our car. No dice.

So, the next day we I drove the entire 8+ hours back home, and Andrew spent the next few days weeks replacing all the contents of his wallet.  It’s always such fun to visit the DMV…twice.

Today, we received an interesting letter in the mail.

His wallet was found!

Some kind soul returned his wallet to lost & found at the ski slopes, and they’ve been trying to contact Andrew ever since.

So, thank you, Stranger, for doing the right thing; it’s always refreshing to see good character at work.

And since I’m really not clever enough to think of an appropriate segway, we’ll just get right to it. Here’s an incredibly simple and tasty recipe that goes hand in hand with BBC tacos.

Ginger-dill Sauce


  • 3/4 cup nondairy yogurt (I used cultured almond milk)
  • 1 tablespoon chopped cilantro*
  • 1/2 inch piece of ginger, grated or chopped
  • 1 tablespoon dill
  • 1/4 teaspoon cinnamon

* equivalent to a couple of sprigs


  1. Mix all ingredients together.
  2. Serve.

Oh, were you expecting more? Sorry to disappoint 🙂

If you want to save even more time, throw whole ginger and cilantro sprigs into food processor & chop. Then add in remaining ingredients, give it a whir and you’re good to go.

Results & Conclusions

Fresh ginger really packs a punch in this sauce (no worries if you’re a bit timid – just refrigerate for a bit to let the flavors mellow).

The refreshing combination of cilantro and dill makes a perfect addition to bean burgers or BBC tacos.


    1. Do you culture your own almond milk? If so, do you use the unsweetened or sweetened type?

      Thank you!

      • No, I use Amande plain yogurt which is (unsweetened) cultured almond milk.

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