Life is Amazing…
One of the oldest leafy vegetables eaten by humans...think I captured that ancient quality in the audio track? Water cress Delicate hollow stems Crisp money leaves... Bite it, it bites back Heats the tongue Fires-up taste buds Flavor sharp as a hot knife like its cousin, mustard cress cress cress water cress tangy tangled fairy... Continue Reading →
I know it's a repeat from the Unexpected Post, but hey, it talks about lamb and so do I in this piece I wrote for the Guardian Cif Readers' Panel about being a vegetarian. ...and yes, the Ecuadorian I mention is the same one who taught me how to cook lentils discussed in the comments... Continue Reading →
Food in Literature Foods that start with the letter 'U' seem to be un-something - unleavened, unpasteurized, unsalted, unsweetened - or foreign, and something I've never before heard of, like Umeboshi, the name given to pickled Umi, a Japanese fruit that looks a bit like an apricot. Then there's upside down cake, which I have some recollection... Continue Reading →
Alison Amazed 