I'm amazed…
Came home from Crowd Share Sunday, where I ate some great food, and cooked-up the pot of red kidney beansI'd put to soak the night before. When they were done, I made this salad, working intuitively, searching my memory bank for the tastes and textures I was after. It blew my socks off with flavor. ... Continue Reading →
What an unexpected delight! Smorl's houmous, chickpeas cooked with seaweed, blended together with parsley and corriander, extra virgin olive oil, tahini and lemon juice, fresh garlic, salt, cumin, lemon zest and black pepper. Surprise surprise - a houmous unlike any I've ever eaten. Smorl's is sold with 3 garlic intensities: garlic, extra garlic and thunder... Continue Reading →
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 →
Poems
