Good Morning!

Starbuck's is still closed. It is 6 am, I'm at a large airport where
lots of people have already departed and it is still closed. What do
the pilots do?

Flying first thing on a Saturday morning is a tricky business. You
never know if there is going to be a cab or if the train will be there
when you think it is, the supershuttle comes 20 minutes earlier and a
cigarette smoking woman in a purple belly dancing ensemble might be
outside your posh hotel, but one constant is that hot cup of coffee at
the airport after all the schlepping.

Oh, and I'm sick as a dog, so that smoking belly dancer person made it
ooooh so much better.

At first I thought the lit lamp might be an indication that someone is
in the back, brewing French roast equivalent, but soon realized that
the light is there to tell people that nobody is there. Sigh.

Borders is open, as is the Body Shop... Hmmm

So I had to settle for the weak offerings of another... Mystery coffee
and scarrily shiny muffins (why are they shiny?). So I settled for the
smallest coffee and a water. Sneezing on the counter so much so the
flight attendant in front of me said to "go ahead baby doll." So
sweet, only she probably regretted it when I sneezed all over the
counter. Oops, sorry.

Would You Like to Marinate in That?

Have you noticed that bath products are sounding more and more like a kitchen pantry? Green tea shampoo and rosemary mint conditioner. This weekend I was at a hotel with quinoa and amaranth bath products - it felt very much like the bulk food section at my coop.

Fortunately, they were quite unlike grains and more like lovely, smelly bits of heaven. I much prefer my quinoa in the herbed quinoa found on epicurious.com.

HERBED QUINOA PILAF

4 cups quinoa (about 18 ounces)
4 1/2 cups water (or use stock)
3/4 teaspoon salt
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 1/2 cups pine nuts, lightly toasted (or walnuts)
3/4 cup finely chopped red onion (not this much)
1 1/2 cups chopped fresh basil (or parsley)

(I also like to add a dash of chopped Roma tomatoes from time to time)


Place quinoa in large strainer. Rinse under cold running water until water is clear. Transfer quinoa to large saucepan; add 4 1/2 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer quinoa to large bowl; fluff with fork. Stir in oil and lemon juice. Cool to room temperature (I don't wait, I like to add everything but the basil while the quinoa is hot). Mix in pine nuts and red onion. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.) Mix in basil.

Market Tip: Tiny, pearly quinoa grains are immensely healthful — they're a complete protien — and similar in size to couscous. They have a slightly nutty flavor and a firmer texture (like pasta cooked al dente).


Makes 12 servings.

Bon Appétit
June 2003
Adapeted from B. Smith

Beginnings

So this weekend, my baby brother, the last of five, graduated from college. It is the end of the era and a new chapter in his life and that of my parents. It was serendipitous, perhaps, that this great day coincided with my parents' wedding anniversary, an achivement in and of itself.

Awkward

So you know when you handwash your unmentionables and you hang them in
a conspicuous place but it is ok because you don't expect anyone and
it is only for a little while? Then your neighbor knocks on the door
and you forget?

Yeah.