39520expat's Profile

This is not just for Nina but for all house-tour subjects: Please, please, please put captions on your photos. It would help enormously.

I think there must be something seriously wrong with me because no matter the effort, I always botch yeast bread. But the loaf looks delish.

Never tried this for breakfast, but I will; however, I would "enhance" the toast with a quick scouring of garlic. Just rub a whole peeled clove over the surface, and the rough texture takes off just enough for a hint of garlic flavor. Maybe that's best saved for supper, though, since you wouldn't want to head out to work with garlic on your breath.

Chipotle Flourless Chocolate Cake (thank you Garrett McCord of Vanilla Garlic) via Elise at Simply Recipes. Even people who don't like chocolate lo-o-ove this cake. Easy-peasy and so good it must be bad...as in evil.

http://www.etsy.com/shop/jemsbyjamie

Oh, yum! I tried this with plain ol' whole wheat couscous and almond milk...tossed in a few toasted almond slices and a drizzle (just a drizzle) of honey. It was great, though it cooled off re-e-eally quickly. Wish I had one of those old-fashioned kiddie dishes...with the reservoir for hot water to help keep the contents warm.

The only safe thing to do with something like this is NEVER MENTION IT AGAIN. People don't read what you write...most of them don't. They read part of it and fill in the imagined blanks with their own opinions. Believe me. It never turns out well.

Found a lovely way to "steam" fish, and now that's all I want to eat. Slivered fennel and chopped baby spinach to cover the bottom of a smallish skillet with a few drops of oil and a bit of broth. Get it humming, season a fillet of white fish (I use tilapia because the fillets are thin, they cook quickly and the flavor is mild) with a bit of tarragon and some salt, lay it atop the humming veggies, turn the fire low, put on a lid and wait. Yum-m-m-m!

The green and yellow thingys in the picture are split peas, aren't they? Little half-spheres? They are legumes, too, I think, but different from lentils. As for the rest, it would seem personal assessment varies from one poster to another. Green lentils are less green than they are the color of some richly patina-ed metal or like paving stones or slate shingles. Black lentils are belugas, quite small and really black...almost like little buckshot but not as round. The red are actually more rosy, and they go soft and hummus-like in no cooking time at all. The brown ones are the ones you most often find in supermarkets. They're all delish. If it says "lentils" on the bag, box or barrel, buy them. Eat them. You will like them. You will be well (provided you remember to pick them over for little stones and pebbles).

Sorry, I just read all the comments and am curious about a "countertop dishwasher" and how much space it takes up. What on earth IS that? I've never seen or even heard of one. I'm intrigued. I think the post was from "miriamjudith."