With some possible lactose-intolerance in the house, the conversion to vegetarianism that’s been lurking around the corner may finally be here. While it will take some getting used to for one of us it justifies my purchasing of smaller (cheaper) quantities of Avalon Dairy milk and leaves more Salt Spring Island cheese for the other one. It’s also introducing me to the many magical wonders of the coconut. Water, milk, sweet shredded flakes, oil. All delicious and able to ease the abandonment issues I’m feeling about the butter dish. Last night was I made a version of a coconut bread recipe I had ripped out of a magazine years ago while the pot of root veg chowder thickened with the fatty scrapings of the fatty part of coconut milk. Both a little richer than I expected and quite divine!