Tuesday, March 5, 2013

A Few Good Things That I'm Loving

Some things I thought were worthy of passing along.

I wanted to tell you all about a great new magazine, called Folk, that I think many of you would really, really enjoy. If you are interested in urban homesteading, gardening and growing some of your own food, becoming more self sufficient, and a wide array of other skills and issues, this is the publication for you. It is also just plain beautiful. See below for further information.

By the way, March is National Nutrition Month.

There are still a few tickets for the annual Brewers Plate. It's tomorrow at the Constitution Center from 6:00 - 9:00. Lots and lots of chefs, makers, and purveyors offering amazing food - matched with some of the best brews ever! How can you go wrong? Benefits Fair Foods so you can't go wrong. See you there? For further information go to:

Recipe: Breakfast Cous Cous (originated by Vincent of the Jazz Quarters)

Here's a technique for a new breakfast dish we learned from the Innkeepers at the Jazz Quarters on our trip to New Orleans a few weeks ago. You can definitely get creative with the add - ins and it holds well in the 'fridge. It also is probably healthier than a lot of things most of us grab in the AM.

Take a cup of cous cous (we like the Israeli type but any kind will work) and sauté it in 3 tablespoons of unsalted butter for about 2 minutes.
Remove cous cous from the pan and wipe it out.

Boil one and one half cups of orange juice.

Get your add - ins together. The original uses handfuls each of dried cranberries, raisins, chopped walnuts, and slivered almonds. Set these aside.
Get your spices together: 1/2 teaspoon each of cinnamon, nutmeg, clove and salt.

Off heat, add the cous cous to the hot orange juice. Cover and let stand for 5 minutes.

Toss the slivered almonds into the dry pan for a few minutes; stay with them to avoid burning. Let cool.

Uncover the cous cous - it should have absorbed all of the orange juice - and stir in the seasonings and then the fruits and nuts.

Let the mixture cool before storing it in the refrigerator.

To serve, let a serving come to room temperature. Enjoy accompanied by vanilla yogurt and a drizzle of honey - or whatever else you like!

Happy Daylight Savings Time! Could not come fast enough for me.

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