While eating a delicious currant scone from one of my favorite cafes, I looked it currants on Wikipedia and discovered some interesting history of why currants are popular in Britain, but not the United States: During World War II, most fruits rich in vitamin C, such as oranges, became almost impossible to obtain in the [...]
After writing my last post about salsa, it made me think that grating green apple and green papaya together, along with a hint of lemon juice, would be good. Maybe sunflower seeds too, or almonds (pine nuts?)
One of my favorite haunts in Boston is Delux in the South End—mostly because a successive series of my friends have worked there. One of their best dishes is the Quesadillas, which are made so in part by the salsa. I’ve been working to deconstruct it, so this is what I think is in it: (this [...]
