I'm not sure where I got the idea for this addictively crispy spiced rice. Did I read about it? Eat it somewhere? Was it an offshoot of my savory granola? All I know is that it satisfies my need for a crunchy garnish, which comes up surprisingly often. For soups. For salads. For yogurt parfaits. For casseroles. Croutons are out for the most part (husband is gluten-intolerant) and toasted nuts can be a bit rich. So this puffed rice—puffed millet works well, too—tossed with fat and spices and then crisped in the oven is a simple and delicious solution. I don't know about you, but I crave a mix of textures and flavors in my mouth. Something smooth and creamy cries out for a punch of acid, a contrasting crunch. My arsenal of condiments and garnishes is always stocked with chutneys, pickles, syrups, oils, hot sauces and salts to add punctuation notes to my food.  

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Spring has sprung. Out my window, however, winter is still having a party. A thick layer of snow covers any tentative signs of growth, making me doubly glad that we're headed to Antigua. Sun, sand and surf? Yes, please. In the week before I go on vacation, deadlines are piled precariously high and the to-do list stretches to the horizon. But, come Saturday, I will be on that plane. In the meantime, a short but very savory post for you about the glories of making your own cheese powder. Nacho Libre, indeed.
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The nasturtiums were among the last things to flourish in the garden, along with mint, rosemary and a host of straggling green tomatoes. Kale and collards are still hanging on, but these vibrant blooms gave up the ghost with the first hard frost. Fortunately, I had harvested a bunch after listening to a recent episode on NPR's Splendid Table. I think I've mentioned before my deep and abiding love for host and über-mensch Lynne Rossetto Kasper. My favorite part of the program is when listeners call in to ask for her advice on any number of food and cooking issues. No matter how challenging or arcane the question, Lynne always has the answer. And she's so warm and nurturing! I want to go to dinner at her house. Anyway, a woman called in wanting to know what to do with her bumper crop of nasturtiums, and Lynne suggested she candy the petals. Although I didn't want to do this, it got me exploring other ways to use my nasturtiums. Lots of people are eating the flowers raw in salads, and using the peppery leaves to make pesto. But the idea of crushing the petals into a compound butter really captured my fancy.
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I heard a rumor we are expecting snow showers next week—can you imagine?! An impending hard frost inspired G to bring in a huge batch of green tomatoes from the garden, the last ones clinging to the now-scraggly vines. Initially, I was a tad exasperated. But then I remembered to be grateful. Not to go all Pollyanna on you, but it's an interesting challenge to turn everything into a positive. The old lemons into lemonade philosophy. Not that a bumper crop of green tomatoes really has anything to do with that. And once they were turned into a tart-sweet, highly spiced chutney—thanks to inspiration from Winnie's Healthy Green Kitchen—I looked at those lovely jars stacked up and felt nothing if not happy. Like all the other animals at this time of year, I'm loading up the larder with stores for the winter.
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