family and her neighbors (and herself) in this book, recalling her childhood, teen years, move to America and eventual wedding. At the end of each chapter is a recipe that pertains to what happened. It's really well written and I recommend it highly! Of course, after reading stories about dal, idilis, rasam, curry, and chutneys I was ravenously hungry for Indian food. Short on time, I resorted to prepackaged Tasty Bite lentils. I know, I know, but I did make my own cardamom and clove scented rice pilaf.
In this bento: a green zebra heirloom tomato from The Patch, cherry tomatoes from Triple T Ranch and Ridgeview Farms, radish slices and apple slices from Ridgeview Farms, cucumber from Crescent Moon Farms, a silicone cup filled with lentils (Tasty Bite!) topped with basil from Triple T Ranch and homemade rice pilaf with a bit of black sesame seeds.
Recipe for Cardamom and Clove Scented Rice Pilaf
1 1/2 tablespoons butter
1 tablespoon minced red onion
1/2 cup jasmine rice
2 cardamom pods
3 cloves
1 1/4 cup water
In a pot, melt butter over medium heat. Add onion, rice, cardamom pods, and cloves. Cook and stir for about 2 or three minutes until fragrant. Add water, turn up heat and bring to a boil. Cover and turn heat down to low. Simmer covered for 15 minutes. Remove lid, fluff and recover for 5 minutes off heat. Makes enough for 3 or 4 servings. Top with minced cilantro and chopped tomatoes if desired.
This past weekend was super fun with a great visit to MacMurray Ranch, site of the 2010 Taste of Sonoma. Here is a video of the amazing food, wine, and atmosphere that I enjoyed at the event.
Create your own video slideshow at animoto.com.
