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"Bowl of Crack"

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When I was first introduced to quinoa a few years back, I just didn't let myself like it. To tell you the truth, I just looked up "quinoa" on wikipedia to try to define exactly what it is to you guys, and I still  don't get it. It's not really a seed, not really, a grain, not really a cereal, but somehow related to beets and spinach (which is probably why there's some confusion as to whether it can be eaten for passover or not- feel free to comment!) Well, these little tiny things called quinoa have become my latest obsession. But, if you ask me, they have got to be prepared properly, and I have ONE very simple, but strict rule. The base of the quinoa dish should not be the quinoa. Use more of every other ingredient, and less of the quinoa. The quinoa should appear "sprinkled throughout the dish, not as the main ingredient. And here's why: Quinoa has a translucent, almost slimy texture and if there is too much of it in one mouthful, it sort of reminds...
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A Salad with Texture

Crunchy, chewy, crispy, juicy, squashy, runny, solid, hard, soft, soggy, firm, creamy, grainy. These words have something in common: texture. In my kitchen, I like to focus on how the food I make �feels.� In The Modern Menu, I tackle the importance of texture in cooking. It turns out the human mouth is incredibly sensitive � you all know the feeling of freezer burned ice-cream, for instance. Not good. When it comes to texture, I particularly love bright, layered salads where all the components come together in one cohesive bite after another. There�s a recipe I�d like to share, though I recommend some slight modifications due to some ingredients being out of season. Instead of peaches, I recommend using green apples or another type of seasonal fruit you like. Happy cooking - and remember, it doesn�t have to be perfect! Spinach, Haricots Vert, and Avocado Salad with Crunchy Honey Dressing Crunchy, salty, sweet, and sharp � this salad has it all! The dressing contributes texture...
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{Book-Page Brooch}

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Since it was my turn to host Book Club this month, I thought it would be fun to make a little gift for my book club friends . A Book-Page Brooch seemed appropriate. I found this great tutorial at Under the Table and Dreaming on how to make beautiful book-page rosettes . They were surprisingly easy and fun to make! I added a couple of leaves, hot-glued some white felt to the back, then glued on a pin, then another small piece of felt to finish it off...and now it's a cute little brooch! I "served them up" alongside Barefoot Contessa's to-die-for Lemon Bars (they're thick and really tangy). We had an enjoyable evening discussing The Forgotten Garden by Kate Morton...I highly recommend it! Happy First Day of Spring! --Tammy *Click HERE to see the lovely linky parties we participate in!*
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