Hi Karen,

Just wanted to let you know that I tried my very first recipe in your book (finally!) and it was Fa-bu-lous! I made the Feta and Olive meatballs for supper last night. I was lucky enough to be able to have some Katahdin sheep on hand, and boy was it tasty.

I had tried this recipe before on your website, but the one in your book included baking the whole thing in some tomato sauce and that made all the difference. That and the wonderful organic lamb

I do have a question. I notice that in your book you do tone down the spices, especially the "hotness". I understand that, as you try to appeal to a mass market. I also understand that it's not your personal preference. How much was it generally toned down from your original recipes?