On Saturday night, I got together with a few friends to join in a book club discussion and potlock. The book was How to be Free, by Tom Hodgkinson (and there will be a blog post to follow on our inspiring and open discussion) and the potluck included homemade dishes made with local, seasonal ingredients. Our lovely host Jackie, inspired by the book, made delicious bread loaves to go with hearty winter soups and stews. The downstairs neighbours brought up pecan encrusted baked brie and cinnamon apples (after having just finished a post-holiday dairy-free cleanse, I truly savoured this treat). I decided to pioneer a new culinary invention, Beet and Greens Barley Risotto.