When I read the posting “Farmers Market” by Ryan Sakamaki, I was intrigued by a cooking by him and his friend Sean.  Ryan said it was a variation of Greek dolmas using beets and he was kind enough to give me the recipe.  So, I followed the recipe today.  Roasting beets took one hour instead of 30 min as indicated in the recipe.  Colder air temperature and higher altitude, that is, compared to Hawai’i, must be the reason.  Other than that, everything came out as Ryan mentioned in the posting.  Roasting beets, blanching leaves and shocking them in an ice bath and wrapping the filling, all in all, it sure was a slow food cooking!