Had a jointly prepared meal with Claire's sister and her GF who gave me the Deep Run Roots cookbook, written by the owner of the Chef & the Farmer restaurant. I made the cornpone, collard greens, creamed collard greens and pickled collard stems. Sister in law made Brussels sprouts, apple and pomegranate salad and glazed pork loin over rutabagas and pork belly. Claire made the pecan-chewy pie with chocolate gelato dessert. Great recipes and we marveled that the meal wasn't heavier.