@nydwracu @freeshreeda I notice most veggie-rich dishes in the cuisines I'm familiar with almost universally have tiny bits of animal
-
-
Replying to @sarahdoingthing
@nydwracu@freeshreeda broth, a pork hock, a couple anchovies, lard...1 reply 0 retweets 0 likes -
Replying to @sarahdoingthing
@nydwracu@freeshreeda lentils + nothing but (raw grated beets OR butter-melted sorrel OR butter-melted beet greens) are what I like1 reply 0 retweets 0 likes -
Replying to @sarahdoingthing
@sarahdoingthing@nydwracu@freeshreeda Should I be cooking with sorrel? What do you do with sorrel? Treat it like spinach?1 reply 0 retweets 0 likes -
Replying to @luminousalicorn
@luminousalicorn@freeshreeda my favorite green! cook low-temp in butter until melted, use in omelettes or on lentils or in soup or on meat2 replies 0 retweets 0 likes
@luminousalicorn @freeshreeda I grew it for years in Texas - sprout from seed, very hard to kill. nice sour flavor (oxalic acid?)
4:31 PM - 31 Jul 2015
0 replies
0 retweets
1 like
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.