What people want is as individual as a fingerprint. For now, however, these sites and links have caught my eye, and I’ll let others have a go at them, if they wish.
This is a good looking soup.
More notes on the super grain quinoa, and how to use it. Quinoa is so easy to make, I suspect it goes mainstream in a few years.
Some brief links on food blogs I’ve enjoyed reading. This is a good looking tabouleh salad. This is a quick article on cooking pearled barley (yum!). And Modern Domestic has a pound cake series that leaves my mouth watering (her comments about food shows are also very amusing).
I have an interest in lamb, since it’s generally available in more reasonable portions than steak and tends to be cheaper. I also like the taste. Three lamb links that caught my eye are these. Steve Raichlen has a nice post on a lamb rub (looks like a curry to me *^^*), The Real Epicurean gets down and simple with lamb steaks, and this post on lamb curry looks worth picking up and trying sometime. Well, that time when I buy a six pack of spice mills and toast my own seeds (gotta be a cheaper way)..
Hackerette has some nice quick ways to cook pasta. More on pasta: if it’s made right, it’s made from hard wheat. I spent a summer in a grain elevator, and the rule of thumb is, the harder the wheat, the higher the protein content (up to 15% in the case of some hard wheats). I don’t know why pasta, made from hard wheats, tags in at a mere 10% protein content, but I suspect it’s because the US of A sets up grades and 10% is the minimum to get to the best grade, with regard to pasta.
I like this blogger’s style. Can’t tell you why. Maybe it’s because I come from a family of Texans, and he’s in Texas. But I enjoyed this post.
When I buy some guava paste (I’ve seen sticks and tins so far, not sure which is best) I have to try this guava pie.
Finally, my wife has a life long affection for Cracker Jack. So, sometime, I’ll have to show her this caramel corn recipe.