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A while back, Dan and I discovered *Noodles* restaurant. The food is good and fresh and, which is unusual for a chain restaurant, they understood the need for balanced taste and texture. Balance is one of those concepts that has application in every part of my life. Anyway, I don’t want to take you too … Continue reading
This recipe was born out of necessity as many good ideas are. I expected a bunch of people for lunch and needed a quick grill recipe for chicken because I had about 10 lbs of chick thighs. I grilled the chicken in aluminum foil with soy sauce and garlic powder and it was a hit. Nowadays, … Continue reading
This recipe has been modified from an original recipe inThe Vegetarian Slow Cooker by Judith Finlayson. I am crazy about sweet potatoes, not the marshmallow laden dish–just plain baked or fried sweet potatoes with a little salt, pepper and olive oil, so this recipe immediately called out to me. I have modified it to be … Continue reading
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
Cookery & Rhetoric 