1. Beets. Convinced that I hate them, but willing to try again, especially raw and grated.
2. Cabbage. Check.
3. Swiss chard. Check. Sautéing seems to make any leaf palatable. I plan to try a sautéed hosta leaf someday.
4. Cinnamon. As in the toast.
5. Pomegranate juice. Am bigoted against it due to excessive trendiness; will try.
6. Dried plums (prunes). "Wrapped in prosciutto and baked" is mouth-watering.
7. Pumpkin seeds. Expensive sans pumpkin, but see #11...
8. Sardines. Small ick factor here. Someone I know is a fan; she likes them grilled, Portuguese style. Mashing them with dijon mustard and onions does sound very good. When in doubt regarding distasteful animal parts, mashing is always a good solution.
9. Turmeric. It makes things yellow. What's not to like?
10. Frozen blueberries. Smoothies.
11. Canned pumpkin. How about scraped out of an actual pumpkin, along with the seeds from #7?
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1 comment:
They forgot about - moss. Earthy, slightly oaky, notes of grittyness and loam.
Perfect straight off the olivine outcrop, or even better steamed with strained river pea gravel or tempura-lichen style with wasabi-ponzu butter coprilite.
Now THAT'S good eatin'!
-nbb
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