yo yo yo. And a bottle of… wine? It’s time for pasta, that is. Gluten-free.
I just got back from New York, and my it was a jolly change from eating, or trying to eat, gluten-free in Paris. Don’t get me wrong, I would be a bully to complain about living abroad, but there is just something very pleasant about knowing that if you go to a restaurant, you can get something that won’t put you into a digestive coma because of food allergy restrictions.
I’ve come to a revelation– I hope to never buy herbs again in the grocery store! This reality goes far beyond any sort of farm-to-table philosophy and straight into my pocket, I decided I will grow all the herbs in my own garden from now on, so they will be more natural and healthy, I even get the best trimmer from http://thegardeninghub.com/reviews/top-hedge-trimmers/ just for this. So take note:
Each of these plants cost no more than 3 bucks. In the grocery store where the herbs will probably die in like 3 days anyways? One buck less. And they don’t keep having little herb babies.
Buy your own herb pots! Even if you have no garden (I surely do not have enough moolaw to afford a garden in this urban landscape) simply keep a few pots of choice in your kitchen next to the window. These lovelies reproduce more quickly than rabbits. …which is why I don’t feel bad using the baby leaves to top my tartines with my teff bread.
The jackets are stowed and the tank tops aplenty. Give your fruit salad some peps by adding fresh basil.
To really infuse the flavors, mix all ingredients 30 minutes before serving. Today I enjoyed a combination of peach, banana, apple, and blueberry. The banana adds a luscious creaminess and juxtaposition of texture from the firmness of the blueberries and apple. The peach is a flavor complement to both blueberries and bananas. Basil ties this together into something curiously savory and herbaceous.