Cooking with flowers – this is one of my 2013 New Year’s resolutions, so I couldn’t resist sneaking nasturtium petals into Julia Child’s herb biscuits this morning. Her classic recipe produces light, flaky biscuits, and the addition lemon pepper and spicy nasturtium petals add extra zing. Lovely at brunch with scrambled egg or at dinner with curried celery root soup. Click through for the recipe.
Thoughts about water: too much, not enough, and how much water it takes to grow a pound of beef. (hint: Lots!) Plus a recipe for dinner thrown together from leftover corn, rice, and pine nuts, accidentally vegetarian, absolutely delicious.
The best thing I ever ate in 1991 was the Caesar salad from Rojo’s. There is, of course, a story about it. . .