The best French vegetarian recipe and the amazing laws of physics!
by our friend and fellow blogger Almost Vegetarian
I can’t tell the difference between stalactites and stalagmites. I know one goes up and one goes down, but I can never tell which is which.
And I need to know. Otherwise, how am I going to tell you about what happened to the vichyssoise?
The Fuming Fuji does not know what to do, but it rhymes with dexplode. What is this product of unspeakable sugarness? Fuji is baffled. This is a very difficult thing, to baffle a genius.
Despite being on topic I just couldn’t get myself to post a recipe with Seabiscuit as the source of protein. Beef, bison and venison on the other hand…
Being a frequent globe trotter, I’m always baffled and amused by the great variety of cultural norms, particularly when it comes to diet. For years I traveled to China on business, where I tried out rat meat. Carrie and I love going to Thailand, where it’s not unheard of to eat dog. The French enjoy – as do many European cultures – frogs’ legs, snails and horse. Scandinavians relish fermented herring (not a pleasure I share). Many cultures around the world eat insects, grubs and all manner of meat. But every culture has its taboos. Here in the States, horse is certainly the biggest taboo.
As part of our fall series on the healing powers of herbs, check out this week’s focus on oregano! (And don’t miss last week’s tips for lavender.)
Oregano means “mountain joy” and is a wonderfully aromatic, flavorful herb popularly used in Spanish and Mediterranean cooking. Oregano also goes by the name marjoram (though it is not to be confused with sweet marjoram). Oregano adds depth and savor to any dish, but goes particularly well with tomatoes, eggplant, and any meat. Sprinkle some in your scrambled eggs or salad dressings, too.
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