Don’t listen to the naysayers. It is perfectly possible for someone who does not like beets to go on and lead a productive life, probably. O A distaste for beets does not absolutely guarantee a dreary existence of loneliness and despair. Why, some people who disdain beets have even gone on to have nearly ordinary lives with some measure of personal fulfillment and a fleeting hint of happiness. O But really, the surest way to find joy and love is to eat beets. O Beets are full of all sorts of things that are good for you (vitamin C, fiber, potassium, manganese and more). But more important than that, they taste good.
If you’ve ever come to one of my picnics, you know that you never get closer to the great outdoors than peering at it through a window. No itchy blankets; no pesky bugs; no beach sand, park dirt or tickly grass; no threat of rain; no sunburns and no plastic wineglasses. I hold all my picnics indoors, on the dining room table.
The first time I was served a Southern luncheon plate, my mind froze, unable to make sense of what was in front of me. Why was a mound of chicken salad next to a mound of red Jell-O? What was their relationship to the dollop of mayonnaise and celery sticks? How did cheese straws fit in?
In 2013, when Wylie Dufresne of WD-50 won the James Beard Foundation Award for Best Chef: New York City, he was photographed, ebullient, by the Wall Street Journal, a dark-haired woman on his arm. “Chef Wylie Dufresne with a guest,” the caption read.
The transformation of barbecue over the past 15 years from Southern workingman’s mainstay to national culinary darling has led to a sophistication not only at the grill but in the publishing house. Books related to the subject have gone from broad in scope to increasingly niche-y.
It’s hot out — who wants to cook? Here’s a quick option: Start with a hunk of smoked turkey from the deli, then toss with a few crunchy bits including seedless grapes. The dressing is basically a doctored mayonnaise — it’s surprising what a few tablespoons of good dry sherry will do. If you don’t have that on hand, use half that amount of sherry vinegar instead.
Maya Duratovic and her mother, Mirsada Duratovic, demonstrate how to make phyllo dough — that paper-thin dough most of us buy in the store — from scratch. It's an art. Stuff it and it's called pita. They demonstrate how to make burek — in Bosnia, that's pita stuffed with meat.
A taste of Bosnian culture: Make phyllo dough from scratch (really, you can)
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Hundreds of future scientists attend Idaho Day of Design