Tabouli, anyone?

 

I'm not sure how many batches of tabouli I've made this summer. Five or six, maybe? I've used more than 2 pounds of bulgur wheat and made plenty of trips to raid my neighbor's mint plant, and my poor parsley plant (which is still alive!) gets frequent haircuts. I don't know why I've been wanting so much tabouli, but I can't get enough of it.

If you want to try making tabouli, this is the time to do it. Pretty soon, tomatoes and cucumbers and parsley and mint will go out of season, which means paying more $$$ for lower-quality produce. Unless you live in the Southern Hemisphere, of course...

I made another trip to the store where I get my whole grains, and I got oat flour, kamut (which I'm excited to try), lots of oats, and vital wheat gluten (the easy way to make seitan). More recipes coming soon!

My Garden

In the interests of making more tabouleh, I decided to start a garden.

 

I've never been much of a gardener, but I do like parsley, and tabouleh requires a lot of it. Lately, the grocery store has been charging 99 cents for a small bunch of parsley (and it usually smells rotten, too). I happened to be at a nursery (the plant kind) yesterday, and suddenly it occured to me that buying a plant would be cheaper (and would taste better) than the grocery store parsley, even if I only managed to keep it alive for a few weeks.

Here's hoping that it lives...