Frittata

Much of the food I prepare and eat is fit for a vegan diet, however I am not (a) vegan. There was a period of a few years when I lived in the wilderness that my diet was free of animal products. That was out of necessity because all supplies had to be transported by … More Frittata

Green Mango Sauce

Apples that weren’t hard, dry and woody were difficult to find in South India during the 1950s and 1960s. Americans living there at the time who missed having apple sauce commonly substituted with homemade guava sauce and/or green mango sauce. Sweetening the sourness of green/unripe mangoes required a fair amount of sugar. When I saw … More Green Mango Sauce

Green Anoles

A large family of green anoles used to spend their leisure time on the old satellite dish sunning themselves on cool days. There must have been ten or more. Never was sure if I counted them all.     It seems they like the new satellite dish as well.    

Upma Leftovers

Upma (uppama), a savory South Indian dish made with semolina (cream of wheat/sooji), was my favorite breakfast as a child and still is. I was a picky, light eater, but when it was upma for breakfast I had second and third helpings. There isn’t likely to be much leftover upma around here, but if there … More Upma Leftovers

Quinoa Salad

You may recall the quinoa and carrots mentioned in my last post. I had cooked more than was needed for that dish and there was plenty left for a couple subsequent meals.   The next day some of the precooked quinoa and carrot was used to make a salad. Ingredients added to the precooked quinoa … More Quinoa Salad