Unicorn (Unicorn@Indenial.com)
Wed, 31 Mar 1999 08:54:46 -0500
And I though we had given the World Wide Recipe Groan-O-Meter a work
out yesterday. That was nothing compared to this modern fable from
reader Ange:
That modern icon, Forrest Gump, was intellectually challenged, but
nevertheless worked very hard to maximize his potential, such as it
was. The protagonist of this story, Rosemary, was very similar to
Forrest in many respects. She worked very hard, she studied hard, and
she greatly hated being less smart than the other children.
Generally, this made her work even harder, but at times she became
discouraged. One day she asked her favorite teacher if she really
would someday become smarter if she continued to work very hard.
The encouragement came...
"You will be partially sage, Rosemary, in time."
The side dish for our Easter dinner is a Middle Eastern classic, and
the perfect accompaniment to the roast leg of lamb. I have added some
dried fruits and nuts to the basic recipe for a little more festive
dish. As with most of our recipes this week, this one can be made a
day or two ahead and stored in the refrigerator until the hordes
descend on your table.
Tabbouleh
1/2 cup fine bulgur (bulghur wheat, burghul, cracked wheat)
1 cup (250 ml) EACH finely chopped fresh, ripe tomatoes;
finely chopped fresh Italian (flat leaf) parsley; and finely
chopped scallion (spring onion), white and green parts
1/2 cup (125 ml) fresh lemon juice
Salt and freshly ground black pepper to taste
1/3 cup extra virgin olive oil
1/4 cup (60 ml) EACH chopped dried apricots; raisins;
chopped dates; and slivered almonds
3 Tbs (45 ml) finely chopped fresh mint leaves
Soak the bulgur in enough cold water to cover for 15 minutes. Drain
and wrap in cheesecloth or a clean dish towel and squeeze to remove as
much water as possible. Combine with the remaining ingredients in a
mixing bowl and toss with a fork to combine. Refrigerate until ready
to eat. Serve at room temperature or warmed over a low flame. Serves
4 to 6.
This archive was generated by hypermail 2.0b3 on Wed Mar 31 1999 - 09:00:01 EST