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« It's beginning to look a lot like.... | Main | Party central » Friday, December 8, 2006A whole day of whole grainsThe smallest grain is the ancient amaranth, which is about the size of poppyseeds. Next comes teff, which is used to make the spongy Ethopian bread. Getting bigger, but still not as big as the head of a pin, is quinoa. All of these were in my kitchen yesterday (and probably will be forever, since the quinoa package split open and the tiny things went scurrying all over my old wood floors, cracks included).
Lorna Sass, author of
spent the afternoon at my stove explaining some of the quicker whole grains for an upcoming Food section story. She flew in from New York and raced back the same day, carrying some of her own delectable food for dinner on the plane. I make brown rice all the time, but she was a wealth of information on her subject. As for the floor: "Soon you'll start laughing when you find another cluster of quinoa in the corner of your kitchen," my friend told me this morning. Yeah, right, answered the neatnik. Posted by Sheryl Julian at 04:42 PM
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