It is a Matter of Taste

Over the last year or so, the MG has moved our diet to lower fat and higher fiber. I have some butter in the icebox but we don't use it for everyday. At first, I missed the soft texture of her biscuits supreme and butter. I have now a vision of a slightly drier biscuit and less slippery butter. Barb has also started using a whole wheat flour as half of the flour in things like pancakes. You might think she is trying to keep me alive longer. Perhaps it is just to keep her alive longer. In her family, old women are common. In my family, old men aren't. Oh well...

This morning our daughter-in-law came over for breakfast with her nephews, Austen and Kyler. They are two bright funny kids that are just what I want in a grandchild. I would rather have a smile and good eaters than about anything else. Kyler didn't eat his eggs but he ate enough bacon so we won't find any dead undernourished kids on the place. I guess their Grandparents are taking them to Washington, D.C. next week and they were excited. They mentioned they are going to Ike's home in Virginia because he started the program that is bringing the older child to Washington. They will also get to hit most of the other attractions. If you have never gone to Washington, D.C.? I promise you that you could spend a week there and not see half of the sights. One of the first things I would recommend is to find a tour bus just to show you where all the attractions are. The park out in the suburbs and take the Metro into D.C.

I told you about the Pot Luck Lunch yesterday, Let me share with you one of the best salads I have ever eaten; This is from Jane Robshaw

Lebanese Layered Salad (From a cooking Light Magazine)

This tangy salad can be served chilled or at room temperature. Make at least a day ahead and do not cook the bulgur as it will absorb the lemon juice and soften before serving:
1 Cup uncooked Medium bulgur
1/4 cup fresh lemon juice
2 tablespoons of extra-virgin olive oil
1 3/4 teaspoons salt, divided
3 cloves of garlic, minced (not heads of garlic, cloves)
2 cups finely chopped red onion
5 cups chopped tomato (without the seeds and juice)
1/2 cup fresh parsley
1/2 cup fresh mint
1/4 cup fresh dill
2 cups seeded peeled chopped cucumber
1 cup red pepper (You can use the green ones as they are cheaper but not as pretty)
1/4 teaspoon ground black pepper

Place the bulger in the bottom of a large serving bowl. Combine the lemon juice, oil and 1 teaspoon salt and garlic is a small bowl. Stir with a whisk, Drizzle the mixture over the bulgur Do not Mix.
On top of the bulgur, layer onion, tomato, parsley, mint, dill, cucumber and bell pepper evenly. Again, do not mix. Sprinkle 1/4 teaspoon salt and black pepper.
Cover with plastic wrap and refrigerate for up to 48 hours before serving. Jane put a couple of cut up pepper pieces on top of the salad as a design and it was as pretty to look at as it was good to eat.

Makes 8 servings of one cup. You take a spoon and go straight down into the salad and into the bulgur never toss this salad, just dig in and enjoy. I did. I went back for seconds and I loved the many tastes and texture.


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