stirring words, herbs, and colour
Salt. It has been around for a long, long time, with evidence of its use dating back as far as 6500 B.C. The British evaporated salt by boiling seawater from salt springs in small clay pots over open fires during the Iron Age. Salt was used as money by the many ancient cultures, including the... Continue Reading →
“Peaches in the summertime, apples in the fall, if I can’t have the girl I love I won’t have none at all . . . ” Anyone else love Shadygrove? It’s certainly summer here in these shady groves of the Blue Ridges, and the scent of fresh, ripe peaches wafts through our kitchen, mingling with... Continue Reading →
Cilantro is in full bloom, a dazzling sight artfully arranged by hundreds of miniscule flowers dancing together. It’s creating fruits now, which are known as coriander seed and used in almost all the sub-continental dishes I grew up eating: daal, curries, biryani, fish, kababs, none of them are without either powdered coriander seeds, crushed coriander... Continue Reading →
