Nut brittle with bittersweet chocolate by Weezie

Posted on 02-18-11 · Tags: , , , ,

Nut and chocolate brittle w/ marcona almond, pecans and sesame seeds

Anjuli, poor girl, has, of all things, pneumonia. She and Matt have been staying in Connecticut while they get ready for their travels. They’re going to be outside of the US for a while, so their planning and packing involves millions of little details. The last thing Anjuli needed was to come down with pneumonia. I wanted to make something that would lift her spirits in this never-ending winter. It was Valentine’s Day, so I thought she would love it if I made some nut brittle and backed it with chocolate.

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Biryani w/ dried fruit, almonds, bell pepper, and spice by Anjuli

Posted on 12-26-08 · Tags: , , , , , ,

Biryani w/ dried fruit, almonds, bell pepper, and spice

This year’s Christmas dinner was homey and low-key. Everyone came together and cooked, and everyone felt a sigh of relief that we were making a no-fuss but excellent meal. This dish was surprisingly outstanding. By that I mean the recipe was of Indian roots, was repurposed and gussied up by a Californian and presented as a “holiday” dish, and turned out a flavorful and prosperous union of two different cultures. Not an uncommon find in this household, but still happily surprising.

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Coleslaw: The delicious and brightly colored revival by Anjuli

Posted on 10-22-08 · Tags: , , , ,

Purple and green sweet cabbage coleslaw with pecans, apples, and currants

Coleslaw’s revival has been sudden and powerful. The sugary, gelatinous mess handed to you in styrofoam at KFC, slopped on paper plates at picnic tables as a “veggie” to accompany BBQ, or found in metal containers at buffets all over the US is now being challenged by the flavorful variety of homemade recipes in kitchens and restaurants alike. Join us. Take back coleslaw. Dare to eat it in the fall, or even the winter (ooooooo). If you’ve already mastered your own, send me links.

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