Nov 8 2011

masala chai tea

From the first sip I am enveloped …

As I sit and savor this cup of masala chai tea, I am transposed to a garden swing in Ahmadabad, India, where I sit among friends and taste this tea for the first time.

With the first sip I instantly became enveloped by a bold ‘warmth’ produced from the ginger and the spiciness that stands out from the use of peppercorns in the marsla spice mixture. For the American palate it can be quite surprising.

The combination of flavors, so delightful on my tongue, warmed my body. A knowing smile spread over my face as I realized that I was going to be able to enjoy this tea everyday (several times a day) for the next month while on tour throughout in India.
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Oct 29 2011

tom yam kung

Spicy Shrimp – Lemon Grass Soup

This is the most popular dish among newcomers to Thai food. You can add sliced fish, squid, and mussels to this hot and sour soup, perfect for winter.

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Oct 23 2011

steel cut oatmeal

Why Steel-cut Oats?
Steel-Cut Oats are whole grain groats (the inner portion of the oat kernel) which have been cut into two or three pieces using steel discs. Golden in color and resembling mini-rice particles, they are as nature intended, nothing added and nothing taken out.

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Oct 22 2011

DC’s Food Extravaganza

METROPOLITAN COOKING & ENTERTAINING SHOW

Saturday November 5 – Sunday November 6, 2011

Walter E. Washington Convention Center – Washington, DC

Hours: 10 am – 6 p.m. Nov 5; 10 am – 5 pm Nov 6

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