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Here in Winnipeg, Manitoba, Canada we are teetering on the edge of early spring. We’re almost, alllllmmmost making the much easier descent down the other side of the perilous mountain that challenges us every prairie winter. For me, a crocus poking its brave head out of the snow is THE sign that winter is officially a memory. So in this vein (though a different varietal), I’m going to talk saffron.
For me, this spice has a purple-blue mist swirling around it. Romantic. I’ve always been low key obsessed with the notion of flavour derived from flowers. The top producers are Iran, Spain, India and Greece. But it wasn’t until I learned more about the saffron harvest in Afghanistan recently (thank you TSP!) that I gained a whole new appreciation and respect for the meticulous, diligent and brave work required to harvest the thousands upon thousands of amber-hued stamens from these croci. The most delicate work achieved in a punishing atmosphere. Incredible.
Well. I’ve been told that I should steer clear of these delicious veg from the Solanaceae famjam. I guess these beloveds have in fact been betraying my bod while enticing my palate as they can trigger inflammation in people prone to it. Ugh. Here’s an homage to these mysterious veggies who have had my heart for a great many years. I’m sure I’ll still enjoy them from time to time, but like anything, moderation needs to be top of mind. Goodnight, my sweet night garden. Goodnight 🌙 💫
I've always thought bean seeds were incredibly beautiful - both the shape and the amazing colours. But I didn't realise how many different variations there were until I started gathering reference. Some of them are miniature works of art. And they taste great too!
Beans are so healthy and yet so underrated. They are high in fiber and score low on the glycemic index, which regulates the blood sugar. Beans are also a great source of protein and minerals such as iron, magnesium and zinc. It’s recommended to eat 3 cups of beans per week.
I'm not Japanese and I've never BEAN in Japan (even if it's in my dreams), but when I thought about beans it came immediately to my mind the movie "Sweet bean" because of the unique relationship between Ms. Toku (the main character) and the beans. She treated the adzuki beans for her dorayaki with love and respect, that's why her anko (the red bean paste) was so delicious!
Pinto Chile Pie has been a staple meal since I moved to the Southwest! It is a delicious, layered assortment of ingredients that are often sourced locally. Can't go wrong with pinto beans, rice, and green chile! Enjoy!