Slow prep, all day
Lee writes: I slow-cooked beets on the stove top. While cooking I added water to bulgar and forked a few times. All this is slow prep, all day.
Then I slid the skin off beets and cubed into the bulgar and broke up some feta cheese into the mix. Next I added salt, good olive oil, and balsamic vinegar. I crumbled in dried cilantro from last year's harvest. While it marinated I toasted walnuts in a pan.
I put the salad on a bed of lettuce and topped with micro greens. (Variation would be jalapeño or red pepper for desired heat.)
Good dog Carl snuggles in Wisconsin, where temps are still cool
A gift of herbs, still growing
Thank you, Lee, for the go-slow reminder. Our next plate comes from Kathie, and she's making our mouths water.
Cross cultural
Kathie writes: I forgot to
put the cornbread on the plate, but at least I got the field peas,
fried okra, corn salad, and pulled pork. We live in New Mexico but spend about five months a year (pre-pandemic) in Mississippi. Frozen field peas were brought with us when we returned about ten days ago from Mississippi and the okra is fresh from Mexico so there's a bit of both cultures in this meal.
Last night I made date nut bread
and am having a hard time staying away from it. Memories from childhood: date bread sandwiches and cream cheese.
Music
Good music, funny visuals
Loose translation: If you don't have to leave, don't leave your home. Protect yourself, protect yourself, be careful, the coronavirus is a threat.
No comments:
Post a Comment