cookeryandrhetoric

I am a retired college English Professor and Writing Center Director, who is passionate about cooking and communicating. Food and cooking probably generate more conversation and support more relationships than any other activity. James Beard said, "Food is our common ground, a universal experience." It is the place to start building. Make food, not war!

cookeryandrhetoric has written 103 posts for Cookery & Rhetoric

Quinoa and Black Beans

Posted by cookeryandrhetoric ⋅ June 2, 2011 ⋅ Leave a comment

Quinoa, grown mainly in the regions surround the Andes, is a tasty alternative to rice and it is high in protein. Quinoa makes a texture-filled vegetarian main dish with a greens salad or a side dish to chicken or fish. When I was in South America a few months ago, a Chilean acquaintance told me that many farmers … Continue reading →

Lilac Jelly – Spring Preserves

Posted by cookeryandrhetoric ⋅ June 1, 2011 ⋅ Leave a comment

I used to make this jelly in the 70’s and 80’s. Just started making it again. The color changes according the color of the blossoms. The taste is delicate and perfect on toast or a light pancake. Lilac Jelly 2 cups absolutely fresh lilac blooms 2 cups boiling water juice of one lemon 1 package … Continue reading →

cookeryandrhetoric

Posted by cookeryandrhetoric ⋅ June 1, 2011 ⋅ Leave a comment

Welcome. Herein, you will share in my food and communication experiences. These recipes aren’t in any particular order. I just post them as I think of them.