Posted in Entree pour vous, Recipes on Oct 7th, 2009
This recipe uses my new favorite grain, amaranth. Amaranth comes from a plant much like callaloo. Amaranth–the grain part–manages to cook up both chewy and mushy. It eats like a hearty porridge with bursts of firm morsels. I looked at my first batch of this creamy base and had a feeling it would make a [...]
Posted in Drinks, Entree pour vous, Kvetching, Recipes on Sep 2nd, 2009
Cross-posted from Examiner.com
What’s with tomatoes and watermelon this year? I have seen them side by side at local farmers markets, of course, having both come into season recently. But in an odd development, I started to see them together in recipes, too.
At first, I noticed the usual myriad recipes for watermelon-feta salad sometimes included halved [...]
Posted in Entree pour vous on Jul 21st, 2009
It’s summer, which means incidences of people yelling inappropriate things out car windows are on the rise. Perhaps that is what inspired the title of this post. Or perhaps the inspiration is just my own personal decline. But no matter–even if this blog is diminishing in taste, I’ll do my darndest to keep it rich [...]
Posted in Entree pour vous, Recipes on Jul 9th, 2009
Although never explicitly a vegetarian blog, this site struck many readers as meat-free—probably because I was. Yes, I WAS. I’ve been eating fish for a few months now, though I haven’t really said anything on YaD.
While keeping up my babble about veggies, I’ve been engaging in a little self-education and finding new cooking opportunities around [...]
