— David Fairchild
My parents-in-law are here and I have been treating them to my home made delicacies...infact as I write this my f-i-l is telling he needs a digestive as the narkel-chana daal I made was so good that he has had a lot for lunch...burp! Well thats that for playing a gracious hostess.
Here's a piece discovered while yours' truly was surfing widely on the web that has made everything possible in our world. This may or may not be true but it sure is a fun read. This is something every foodie would be interested in....
Amanda Hesser says this in her essay, "Foodies Face Off" first printed in the Times Magazine. In it, she and her then boyfriend and some other foodies meet at Craft right after it first opened. Though she doesn’t include a list, she makes some observations about foodies that may be universal:
1) Foodies bitch about everything, including the menu layout.
2) While other people when dining out try to avoid long silences at dinner, foodies are fine with them. After all, they need to concentrate when they’re memorizing the menu, scrutinizing an entree, and savoring the first bites of each course!
3) Foodies often drink alot. A drink list for the night that includes prosecco, reisling, gamay, barolo, grappa, and a bourbon may be an individual’s, not the table’s.
4) A table of foodies cannot overlap orders.
5) Even if the chef has created a dish that’s “supposed to entertain your palate from the first bite to the last,” expect to plate swap at a foodie dinner.
6) A table of foodies may make slightly obscene noises– moans, slurps, etc.– thorughout the course of a meal.
7) Non-foodie friends who dine with a table of foodies will be at various times throughout the meal angst ridden, embarassed by wonkiness, or incredibly bored.
Now something close to my heart......
I did the Blogger Bake Off Challenge..my first virtual effort at returning to the society in my own small way.
The next was when I joined Blogger Aid , a group I joined because we can help ! It is striving to support the World Food Programme of the United Nations'.
You can read more about it at Giz, Ivy or Val' s blogs. The wonderful persevering people behing Blogger Aid.
A widely popular food with a rich history, guacamole is used as a sauce, dip, accompaniment and salad by millions of Americans every day.The basic ingredients for guacamole, aside from the main star avocado, includes lime or lemon juice and salt. I like to mix it up more myself and have a guacamole dip my style...with a secret ingredient---the Spice of the Gods, playing with the original invention of The Aztecs.
I send this simple yet different Guacamole recipe of mine to the cookbook to be published in aid of WFP...an initiative of Blogger Aid.
Book your copy today and spread the word!
How can I sign off without my signature.... Here's some fascinating information.
The word "avocado" descends linguistically from the ancient Nahuatl (a dialect of ancient Aztec) word ahuacatl, meaning "testicles."
When the Spaniards encountered the Aztec empire back in the 1500s, the locals were making a sauce called ahuaca-mulli, which means "avocado-mixture." The dish was prepared by mashing avocados, sometimes with tomatoes and onions. Sound familiar? Add a few hot peppers and a touch of cilantro, and you've got modern guac.
The Aztecs believed the avocado to be an aphrodisiac, they called the avocado tree ‘ahuacuatl’ which means ‘testicle tree’. The ancients thought the pear-shaped fruit hanging from the tree resembled (and I guess they weren’t too far off) testicles and believed that eating the fruit would make one potent and sexually stimulated. So on that date this week, throw out the dark chocolate and put down some avocado slices. :p