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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The time between when the turkey goes in the oven and when you actually sit down to eat it stretches before you like a yawning chasm of temptation. It's virtually impossible not to ruin your appetite with all the snacks there just to "tide you over." A crudité platter with some sort of dip doesn't have to be a vain attempt to steer people away from the cheese (this is a great option), as anything that crunches tends to appeal greatly. That said, you might want to offer a big, healthy and very satisfying bowl of kale chips that even the kids and your very picky father-in-law will enjoy. And a recent post on this lovely blog reminded me of the joys of popcorn, especially when spiced with something as intriguing as shichimi togarashi, the piquant Japanese spice blend. You can find it in Asian markets and sometimes Whole Foods, and here's a recipe for making your own. Of course you can season your popcorn any way you like: sea salt and malt vinegar; rosemary and lemon zest; chile salt; cinnamon sugar; cumin and coriander, etc etc. The point is it's quick, easy and cheap but still quite delicious and it won't weigh you down (unless you wind up eating the whole bowl).
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I’ve heard that all kinds of people send you free products when you have a blog. I guess they’re hoping for a good review. I don’t have advertising on this site, but if I did it would have to be for a resource I wholeheartedly endorse. And if you ever see me touting a product or service here, it won’t be because I’m getting any recompense. That said, I recently received a free sample pack from Pure Indian Foods and I am truly impressed with this family-run company. It specializes in organic ghee, a product they have been making for 5 generations—since the great-great-grandfather launched his business in northern India in 1889! In case you aren’t familiar with it, ghee is essentially clarified butter—butter with all the milk solids removed. This takes out the casein and lactose, making it much more tolerable than butter for those with dairy issues.

Ghee is a lovely, clear golden color and has a delicious, nutty flavor. You’ve undoubtedly eaten it in Indian cooking. Because of its low moisture content, ghee is shelf-stable (keep it in the cupboard for 2-3 months, in the fridge for up to a year) and has a higher smoking point than butter. Pure Indian Foods makes its ghee with organic butter from the milk of grass-fed cows produced only during the spring and summer, ensuring that it is full of the nutrients from fresh, green grass. It’s high in fat-soluble vitamins and contains naturally occurring conjugated linoleic acid (CLA) and vitamin K2. Made according to the Vedic system, the ghee is produced only on days when the moon is waxing or full! Pure Indians Foods uses only glass jars, no plastic. I love this company! In addition to plain, the ghee comes in 6 delectable flavors and I’ve had some fun coming up with ways to use them.
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