Monday, December 17, 2012


Saturday night we went out to dinner with a couple from church. We had a great time and all enjoyed the Persian food from Chaloos. I tried something different - Kashk O Bademjon - Sautéed eggplant, onion and garlic all finely blended with “Kashk” a yogurt sauce and garnished with hot mint sauce served with basmati rice and saffron. Everyone else had kabobs. Alan and Shara split a big kabob platter. There were no leftover! We won't wait so long to go back again.

Wonderful and super-simple carrot, sweet potato, ginger soup. Looked at a bunch of recipes but they were all basically the same. Cut up a bunch of carrots, onion (I used leeks), a russet potato (I used a med. sweet potato), garlic, ginger, broth. I added some rosemary and thyme (as suggested by Dorie Greenspan), salt and pepper. Boiled it all, didn't even bother to saute the leek, used the emersion blender but left some chunks. It's all gone. Next time I'll double or triple it and try to freeze some.



Post a Comment