one note: ginger

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I wrote today’s post as a guest for the Boston food blog kathycancook.com (she’s my sister!). Want some recommendations on how to add more ginger to your life? You can find the full text there (or just follow the link below).

I like ginger a lot.

A relative of turmeric, cardamom and galangal, this spicy rhizome can play for both the sweet and savory sides. Compelling and versatile, it is available in many forms, most of which I have in my life.

Here are some favorite incarnations:….read more

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on the menu: Greek yoghurt with raspberries, honey, Spanish almonds

fresh raspberries w/ honey and roasted almonds over Greek yoghurt

fresh raspberries w/ honey and roasted almonds over Greek yoghurt

Breakfast.

Thanks to my sister and her connections at the Armenian market for the almonds, which are excellent.

on the menu: pears, olives, anchovies, brie, almonds, dill pickles…

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Another miscellaneous picnic meal, with a Mediterranean lilt.

I do actually just eat parsley, too. I love parsley.

Not the greatest olives, it turned out. Trader Joe’s. I’m still learning to properly appreciate olives (like so many things), and this is not the way to go about cultivating appreciation. I really did know better, but lacked options at the time. Ah well. The pear was good.

I quite like this toothpick holder. Carved of some pleasing stone or another. A gift from my much younger brother when he was maybe 12, from (randomly, adorably) the Science Museum gift shop.