By Amanda Rose | Cinnamon
It had been some time since I had chai tea when I visited an Indian restaurant. It was served as standard fare and I marveled and remembered its wonder. How is it that I could let months go by, or years, without drinking chai tea? A big reason in my case is that most of […]
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By Jeanie Rose | Nuts and Seeds
For a couple of decades we have loved our lemon poppy seed muffins. It is a great combination of flavors. When I stumbled across a recipe for lemon poppy seed scones I was intrigued. In all my baking life I had never tried scones. In fact, the only place I have ever encountered one is […]
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By Jeanie Rose | Nuts and Seeds
The first time I tasted tahini sauce it was being served as a topping on felafel. People stood in an hour-long line at an art fair to place their order. Even then, you prayed the guy wouldn’t run out of food before you got to the front of the line. This was Bakersfield, CA, circa […]
Continue readingBy Amanda Rose | Conifers
Our adventures on “The Lost Road” turned piney with Frederick’s request for harvesting pine needles and turning them into some sort of dessert (read more here). Thanks to some help on Facebook, I discovered that pine needle infusions were a thing and that we were about to embrace extreme coolness in our activity. Apparently the […]
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By Jeanie Rose | Nuts and Seeds
Dukkah is one of those seed/nut/spice blends from North Africa that can turn most any food into a celebration. It may have originated in Egypt and I understand that dukkah began as a pack-and-carry food for camel drivers. After a day or two in the desert, the flatbread is hard and tasteless. Dip it in […]
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By Jeanie Rose | Chili
Homemade enchilada sauce is easy to make and far superior to the canned version, particularly with a great recipe like this one. I learned this recipe from a good friend who always had the best enchiladas. As you may know, the key to a good enchilada is the sauce. Needless to say, my friend was […]
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