I am honored to be co-hosting this week’s Fiesta Friday #55 (click to join) party with my dear friend and talented cook Suzanne@apuginthekitchen.
I recently stumbled upon a neat trick to cook barley quickly and make its nutrients more available to the bod: sprouting overnight in kombucha spiked water.
With a bounty of roses in our front yard I decided to make an Ayurvedic recipe for Rose Petal Spread, also known as Gulkand,
This may be one of the best desserts I’ve ever tasted.
I haven’t really eaten many pancakes as an adult but I have fond memories of enjoying my mom’s bisquick pancakes once a week. They were always screaming hot, slightly tangy, fluffy and served straight up with butter and syrup. No berries or nuts on top, no bananas or pumpkin mixed into the batter. Just good old pancakes.