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!

Fruits and Vegetables

Last time I went to the store, I bought two heads or stalks of celery. Which one is it? The usage seems to change depending on who you're talking to. The French part of the label says it's a foot of celery, so voici two feet of celery:



Then I cut one of them up into sticks, like so:



The water in the glasses helps them to stay fresh and crisp. I finished that celery off in two days, so it's time to cut some more.

I also bought and cut up two pounds of carrots:

As to fruit, I bought these peaches (plus about five more) intending for them to last a week:

The peaches go marching three by three...

They look so nice, don't they? But they were all grainy and mushy inside, so they went marching back to the store where they came from, so I could get my money back. I replaced them with these:

That will last for a couple of days. On Friday, a store nearby will have peaches on sale for 49 cents a pound, so I'll stock up then.