Tuesday, July 18, 2017

Cooking


I've been living on tabouli for the past few weeks. It's too hot here to actually cook, plus the tomatoes from my little garden are all coming ripe.

Here's the recipe I'm using now: Tabouli.

Also, a recipe for red sauce.

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5 comments:

Nicoleandmaggie said...

We made ice cream out of sour cream, milk, and cornstarch. This ancient ice cream maker has gotten a lot of use since we moved to the south.

8:05 PM
delagar said...


Sour cream ice cream! That sounds interesting.

8:18 AM
Nicoleandmaggie said...

It's kind of like tart frozen yogurt, but creamy ice cream.

8:06 PM
Contingent Cassandra said...

I've been eating a lot of a tabouli-variation with bulgur, chickpeas, parsley, and an olive oil and lemon juice dressing. Sometimes I add chopped tomatoes and some chopped basil and/or mint, but usually just before eating, since the basic mixture keeps better without the tomatoes (and they taste better if not refrigerated). Pretty much a meal in itself, thanks to the chickpeas (parallel to your adding the black beans; I save those for mixing with corn, cilantro, and a lime juice/cumin/olive oil dressing, with tomatoes added on occasion); also works as a side dish for fish.

P.S. the recaptcha challenges are interesting lately. I strongly suspect we're helping google driverless cars learn to navigate.

5:45 PM
delagar said...


The chickpeas sound like an interesting variation! I'll try that one next.

10:20 PM

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