a microrant, and thoughts on food
Jun. 29th, 2006 01:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dchenesI admit the existence of global warming, but I have a hard time believing that global warming is the only reason we're having a wet summer. There have been wet summers before. I think people are using global warming as a scapegoat for a lot of things it's probably partially responsible for, but isn't entirely responsible for, just because it's a political buzzword lately.
Now that I've got that microrant over with...
Our co-op student from Northeastern had his last day here today, so since we like to feed people, we had pizza and salad and ice cream cake for lunch to send him off.
Last night I made a large batch of Lebanese taboule with quinoa instead of bulgur, and with garlic, which the recipe didn't call for. (I put garlic in pretty much anything savory, if I think the recipe will work.) As far as I can tell, Lebanese taboule is an excuse to eat parsley, with occasional grains and tomato and cucumber bits. I had all sorts of fun making a chiffonade of parsley with the kitchen scissors. (What fun is cooking if you can't make a mess once in a while?)
That reminds me, I have to sharpen knives again.
Other random food-related stuff:
Lindemans peach lambic is quite nice.
I should remember that the orzo salad I never quite get around to making would probably work just as well with couscous instead of orzo.
Bottled lemon juice is never quite what I want, but keeping half a dozen lemons around isn't quite what I want either.
Now that I've got that microrant over with...
Our co-op student from Northeastern had his last day here today, so since we like to feed people, we had pizza and salad and ice cream cake for lunch to send him off.
Last night I made a large batch of Lebanese taboule with quinoa instead of bulgur, and with garlic, which the recipe didn't call for. (I put garlic in pretty much anything savory, if I think the recipe will work.) As far as I can tell, Lebanese taboule is an excuse to eat parsley, with occasional grains and tomato and cucumber bits. I had all sorts of fun making a chiffonade of parsley with the kitchen scissors. (What fun is cooking if you can't make a mess once in a while?)
That reminds me, I have to sharpen knives again.
Other random food-related stuff:
Lindemans peach lambic is quite nice.
I should remember that the orzo salad I never quite get around to making would probably work just as well with couscous instead of orzo.
Bottled lemon juice is never quite what I want, but keeping half a dozen lemons around isn't quite what I want either.
