All sorts of things that I like and will use! Coffee, fancy champagne vinegar, a clever kitchen shopping list pad, silicone muffin liners (incredibly handy), dried chili peppers (as well as a chili pepper puzzle), Silky Wool in a lovely light grey-blue. There was also some delicious chocolate, but I'm afraid that has already disappeared. Emily even knit me a dishcloth! I love handknit dishcloths, but have too much wrist trouble knitting with cotton to make them for myself.A few of Emily's favorite recipes:
Quinoa salad, Tomato Lentil Soup, Tomato Spinach Risotto, and Greek Spinach and Orzo Soup. Exactly my kind of cooking!I whipped up the quinoa salad for dinner tonight. Very delicious and healthy.
---------------------As I was cooking the quinoa, I remebered my first experience with this ancient grain. When my eighth grade "nerd class" (AKA g&t lang arts) organized a future fair, my partner and I designed a booth on "foods of the future," complete with poster presentation, nutritional info, and samples. The two highlighted foods? Soy milk and quinoa. Back then our regular suburban supermarket didn't sell prepared soy milk, so we reconstituted a powdered mix and served both plain and chocolate. We also served very blandly flavored quinoa (hey, it was Minnesota in 1991 after all).
Can you guess how the soy milk and quinoa went over? One word -- poorly (or four words -- like a lead balloon). We were visionaries, I tell you. ;-)
Can you guess how the soy milk and quinoa went over? One word -- poorly (or four words -- like a lead balloon). We were visionaries, I tell you. ;-)
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