It was play day in the kitchen, when I can pursue whatever harebrained, off the wall idea that comes to mind. I am retired, so I can do that if I want to. The idea was to transform Brussels sprouts into a crunchy flavorful topping to sprinkle over anything from pizza to mashed potatoes. I … More Crunchy Shaved Brussels Sprouts Topping
The Sweet Sapphire grapes had been in the refrigerator for well over a week and I didn’t want a single one of them to go to waste. I cut each one into two or three pieces and put them into a pot on the stove without any added water, or any added anything, and let … More Nothing But Grapes
It’s been a few years since I last worked a real job, yet occasionally I still have work dreams, not exactly nightmares, but not the most pleasant kinds of dreams either. These dreams are one of two scenarios. Either I am toiling frantically to complete a task yet not accomplishing anything, or, the workday is … More Breakfast Burrito To Go
Awhile ago I purchased millet flour imported from Nepal, and today I used some to make crêpes. It just occurred to me that if I happened to spill some on the counter I might not even notice (I never did like these ugly counters). For the crêpe batter I used two parts millet flour … More Millet Crepes With Spinach & Feta Filling
I’m just waiting for the snow to melt.
I love salted mint lassi made with either yogurt or buttermilk diluted with water and flavored with mint, cumin and black salt. It is so refreshing and satisfying. It doesn’t even need to be ice cold for my taste. I frequently enjoy the yogurt beverage for breakfast and it sustains me into the afternoon. The … More Mint Sauce For Making Salted Mint Lassi
My last post was laden with cheese, but it doesn’t have to be that way. This taco salad had no cheese and it wasn’t missed, in fact, had it been included it probably wouldn’t have been noticed anyway with all that was going on. I took a stroll through the garden to see if anything … More Taco Salad
What better way to celebrate another clean CT Scan than a Tex Mex meal at Chuy’s?
There is no way around it. Things taste better with butter. Same goes for cheese. I choose to use them in moderation (most of the time). This morning I used both in the making of an omelet, and it was delicious! The filling was made by sautéing onions, red bell pepper, mushrooms and spinach in … More Spinach & Mushroom Omelet
A few days ago I made a vegetarian version of Egg Fu Yung, and this morning, for no particular reason, I made a vegan chickpea-flour pancake in similar fashion. To make the pancake I sautéed onions, mushrooms and moth beansprouts in toasted sesame oil. While the vegetables were sautéing I prepared the batter which … More Vegan Fu Yung