I’ve got a nice solution to the the dilemma of what to eat for dinner or pack for lunch during a busy work week when your cupboards and refrigerator may not be overflowing.
With a bounty of roses in our front yard I decided to make an Ayurvedic recipe for Rose Petal Spread, also known as Gulkand,
I’m getting all poshed up for a very special occasion, the 1 Year Anniversary of Fiesta Friday, the genius child of Angie @thenovicegardener. Angie is a talented and warm-hearted blogger, cook and gardener who is responsible for bringing many of us bloggers together now as fellow friendly feasters. Thank you Angie for the invitation a year ago, and for keeping the party alive…
Baba Ganoush, or Mutabal, is a dip or spread made with roasted eggplant, olive oil, tahini and lemon. My recipe research and memory from reading gags of cookbooks and cooking magazines over the years yielded little variation on this recipe, and for good reason: it’s so good with just those four ingredients. I’ve also seen cumin included, and of course there’s salt and pepper.