An integral part of the five course Bengali meal is the ‘Teto’ or bitter dish that one starts the meal with. Usually served in small portions in one corner of your plate, the teto is meant to cleanse your palate and make everything that follows taste a notch above the usual. 353 more words
Tags » Bitter Greens
Earlier this week Kate Forsyth shared some original pages from her notebooks for Bitter Greens. She’s an amazing author and a real inspiration to new writers so I just had to share what I think is something great from one of my favourite writers.
Calling all tofu lovers! This one is for you… Even if you’re not a big fan of tofu, this might change your mind. The tofu is crispy on the outside, creamy on the inside, nestling in a bed of gingery greens and topped with a spicy Asian chili sauce. 1,085 more words
Even with only a few ingredients, there’s an incredible variety of both tastes and textures in this salad – crisp and sweet persimmon, soft and buttery acorn squash, hearty chickpeas, with both tender and bitter greens. 265 more words
These days I can’t help but worry that people won’t always appreciate literature as they should – that everyone will have a Kindle and no one will have any books – that children will only want to read if it’s on a screen – that people will forget the classics and anything that isn’t new or award winning. 753 more words
Who else has been stumped with what to do with the BITTER GREENS in our CSA box? I admit, I had “to google it” and read this: “Bitter Greens: mixed green leaves of a variety of salad vegetables with a bitter taste, such as kale, mustard, collard, endive, chicory, or spinach.” 380 more words