I am not sure yet :) I have Flour, Too and Chinese Takeout in my basket but have not made my mind yet. I also have Martha's Entertaining for $3 there - might be good for a gift. Any suggestions?

Yes BC, I am shipping to my daughter's. I could buy two and mail one to you after the next trip, probably early July - let me know.

I am in, see you all there :)

TGC is having there sale this week and I wonder if anyone cooked from "In the Kitchen with the Pike Place Fish Guys". It has nice reviews on Amazon and I am tempted. Flour Too is calling my name since I had very good results from the original book and still like baking from it.

It is similar to Latin American situation - lots of cookbooks on Mexican food but try to find Peruvian or Chilean or Brazilian, etc. and the pickings are slim to none. That's why Grand Cuisina Latina is a great compendium - unfortunately not indexed by countries but who is perfect? :) And Indian cuisine while belonging to one country but is so diverse that might as well cover a continent.

I do not think many people are interested in choosing for two months and I find it most puzzling that those people did not vote for "Soul" on its own as opposed to two-month-deal.

My library has a long waiting list for Burma, at least that was the case a few months ago and I have not checked again recently. Also reviews by people who tried some recipes have not been too enticing. Oh well, another month to sit out....

I am mystified as to why I am the only person who voted for SOANC in this run-off vote.

????

I would love a couple of good black bean burger recipes too. Pega, please link the recipe that you found.

Indeed! We had seafood paella this last weekend with orange PEI mussels that were steamed on top of everything and even the kids (seven and under) gobbled them (mussels) up :)

Lets try STEAMED MUSSELS one more time. I've made them several times since last month's nominations - all delicious :)

Just send a reply - busy-busy today getting ready for a complicated trip home.

Sounds delicious, BC, thank you for sharing! Will try to make it tomorrow but there are so many little jobs piling up before I leave for home on Wednesday that I am not sure I'll have time. Will keep the recipe for sure!

How did you make asparagus humus, BC? I have leftover grilled asparagus that no one wants and wonder how to re-purpose.

OK; I wrote "you" in my diary for the 15th. We should stop clogging the thread with personal messages - email me :)

I make crème fraiche with kefir grains; it tastes just a touch sour but not like sour cream and last much longer.

Amy, we could meet on Saturday, June 15th. I was saying that if I need to drive through Vestal instead of Albany (which is indeed the case this time), we could meet at or around the farm.

Like to watch the action too :)

I am in NY now, going home next week and back here June 12th. Not sure if I'll be driving through Albany but we'll meet regardless. I recently bought meat at McEnroe Organic Farm and everything was top quality - I made the best lasagne ever, chicken soup that was inhaled and lamb was very good too. All to say that the farm is midway and I would go there for sure - we can meet in between, talk kefir, have lunch :) Email me in June and we'll plan.

I also read in Art of Fermentation (have to buy this book already!) that what is sold commercially is not the real kefir as it is not possible to produce for mass market. Do not remember why but it is explained.

Thank you for the recipe - sounds delicious, not too time and suitable for grilling. It is in my pepperplate for the time I take those legs and wings out of the freezer that I put in today without a clear idea of their destiny. They are now destined to become a Trini :)

Once you have grains the rest is easy. I have a dedicated container for kefir making. In the morning I'll strain grains, put them back into the container, pour 2% milk right out of the fridge, cover, leave on the counter till next morning and repeat. The finished kefir I keep in another container in the fridge adding to it and drinking from it (first pour in a glass, of course). And this is it! You'll find lots of info on the web and I remember a site dedicated to kefir with lots of information on its benefits, etc.

JAPANESE FARM FOOD mentioned above has lots of vegetable recipes. It is a lovely book that I keep looking at but not cooking from. Need a COTM kind of push!

Fourthing THE SOUL OF A NEW CUISINE

They look like oversized cheese curds. Let me know if you have trouble finding them and maybe we could meet up - I frequently drive between Ottawa and NYC or Sloatsburg and could bring some for you.

I use kefir grains to make kefir - this is the only way to make it that I know of. I got them from a friend who got them from someone... Ask around or check your local listings for someone selling them. You need to feed the grains to keep them alive and since I am away a lot it is always a concern; managed so far and hope to continue :)

Last weekend I made lasagne from Lidia's Italy in America. Used GF noodles which I boiled for a couple of minutes, shocked in cold water, drained and patted dry. Used only beef from a local farm and mozzarella was from the same farm. I make lasagne often using a similar recipe from Italian friend's family but this one was better. I think parboiling noodles made big difference - they tasted pretty much like regular noodles - soft yet toothy; and I think that meat from a happy cow made a huge difference too.

I loved the idea of Flavor Bible and bought it but yet to find ways to use it.

I second VenusCafe request - please post your impressions, how you use it and anything else you care to share. TIA, DK!

I am also hesitant to buy cookbooks on Kindle. Maybe we should start a separate thread on the subject?

Thanks! We made Good Morning Muffins last summer (forgot all about them) and they were pretty good. Have you made her scones?

Really? I missed "healthy" part somehow.