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pretty lat/long

Uploaded on Jul 13, 2009

1 comment

Smooth, tangy and cold.

When I was in graduate school, I dated a guy who was from Shreveport, Louisiana. Every once in a while, we'd drive from Waco all the way to Shreveport for this amazing frozen yogurt from a little hole in the wall called "counter culture" that was perfect. It was tangy, and they paired it with fresh berries and fruit. This reminded me somewhat of that perfect marriage of sweet and tartness.

Easy recipe up on the blog.

Uploaded on Jul 11, 2009

3 comments

Red currants

Picked up some fresh red currants at the farmer's market (along with some spicy muffelata spread, fresh pickles, broccoli, black raspberries, raspberries, blueberries, tons of zucchini and yellow summer squash, farm fresh eggs and other goodies). Trying to find things to make with these red currants other than just red currant jelly.

They're very tart. So far I've made red currant lemonade and a frozen yogurt concoction I'll hopefully be able to photograph later.

Uploaded on Jul 11, 2009

6 comments

Artichoke

Our new breakfast nook light - a stainless steel artichoke lamp I found online. It works with our late mid-century kitchen.

Uploaded on Jul 11, 2009

0 comments

Greenwheat Freekeh

Lunch today.

Recipe up on the blog

The freekeh was a Trader Joe's find, and I have to admit, when Patrick picked it out I was extremely skeptical. It was wonderful though - perfectly nutty and sweet.

From Wikipedia:

Freekeh (sometimes spelled frikeh) or farik (Arabic: فريكة‎) is a cereal food made from green wheat that goes through a roasting process in its production. It is an Arab dish commonly eaten in Jordan, Syria and Palestine, but can be found in Egypt, Tunisia and Algeria, and elsewhere throughout the Arab world. The wheat is harvested while the grains are yellow and the seeds are still soft; it is then piled and sun-dried. The piles are then carefully set on fire so only the straw and chaff burn and not the seeds. It is the high moisture content of the seeds that prevents them from burning. The now roasted wheat undergoes further thrashing and sun-drying to make the flavor, texture, and color uniform. It is this thrashing or rubbing process of the grains that gives this food its name, farīk or “rubbed.” The seeds are now cracked into smaller pieces so they look like a green bulgur.

Uploaded on Jul 11, 2009

1 comment

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April uses Flickr – so can you!