Sometimes the palette needs a kick start to taste again from blasé. Hummus and falafel in a pita with cucumber. The falafel isn’t traditional. Not fried crispy/greasy. This one is much better and healthier and comes from Connecticut. It is fairly low fat with zucchini, carrots, cilantro, bread crumbs, onions parsley and baking soda with [...]
Hubby made these traditional loaves in about 3 1/2 hours, from bag of flour to warm stomach. Cleaved loaf. The expansion cuts brushed with water. With olive oil dipping. And jam.
Egg sandwich and freezer cake.
Olive tapenade, sweet red pepper dip, mushrooms, spicey fries, flat breads, veggies… Moure launched her most recent title O Resplandor (House of Anansi, 2010) at Ottawa U’s Cafe Nostalgica March 24.
Gnocchi stirred in onion, mustard seed, cashews, canned tomatoes, dill, garlic (and I’m missing listing a few spices), topped with brussels sprouts and arugula with samosas off the the side. Warm food, warm evening, except outside where it’s turned wintry again.
No appetite, no hunger. Lots of leftovers.
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