I'd like regular ancestral cooking emails!
My Birthday Borscht! This includes home-made beet kvass, chicken stock, beef stock, beef, lots of cabbage and lots of beets. I ate it with foraged dill (quite a feat, considering lockdown!), fermented ginger carrots and a chunky slice of wholegrain spelt sourdough covered in goat butter.
Thanks @darra.goldstein for the recipe. It helped make turning 45 very special.