Bulgur Isn't Vulgar: Try Tabbouleh

I developed an infatuation with whole grains a few months ago when I was chasing down a brotchen recipe. Lately I've been flirting with bulgur, which is kind of like saying I've had my hand on Phylis Diller's thigh.

Today I'll share the recipe that has spawned my love for bulgur.

Tabbouleh

(My "unphotogenic" tabbouleh)

Ingredients for the Vinaigrette

• 3 tablespoons lemon juice
• 3 tablespoons minced shallots or red onion
• 2 teaspoons honey
• 2 tablespoons olive oil
• salt and pepper to taste
  

Tabbouleh Ingredients:

• 2 cups presoaked bulgur
• 1/3 cup chopped parsley
• 1/3 cup mint leaves
• 1/4 cup chopped roma tomato
• 1/4 cup chopped toasted walnuts
• 1/4 cup crumbled feta cheese

Directions:

1. Whisk lemon juice, shallots, honey, salt, and peper together ina bowl. Drizzle in olive oil, whisking constantly until blended.


2. Add bulgur, parsley, mint, and wlanuts. Toss to coat with vinaigrette. Garnish with feta cheese.


3. Enjoy.
   

This isn't exactly something this child of The Great Plains grew up eating, so I was a bit nervous. I wasn't sure about using the mint in the recipe, but I took the plunge with the knowledge that at least I would have some mint leftover for mojitos. I enjoyed this recipe, and it will be a staple at The Greasy Skillet when the flip-flop season arrives.

Do you have any recipes that utilize bulgur?

take care,

muddy

O Flip-Flops Where Art Thou?

Today I'm taking a brief hiatus from blogging about food, so I can focus my attention on tonight's Kansas-Oklahoma basketball game. Tonight will be a rare 2-3 hour span when we aren't thinking about food at The Greasy Skillet.

Lately I've been gazing longingly at my flip-flops and counting down the days until I can slip them on my feet. It's a cruel month for such thoughts. February fuels a pessimistic funk, and I doubt if I'll ever wear my beloved flip-flops again.

As a teacher, I've always found February the most difficult month to endure. Last week I almost filled out a work order to pad the walls of my windowless classroom. Plan B involved filling out a purchase requisition for a straight jacket.

With such thoughts rattling around in my head,I decided to take proactive approach and seek out a ray of sunshine to buoy my sinking spirits, so last week I left my classroom and headed toward the school shop, where one of my students was building a mandolin.

This fall I learned of his plans to build a mandolin for a woodworking project, and since I'm a casual bluegrass fan and I like being around creative folk, I've tracked his progress the last few months.

He's artfully shaped the frame of his mandolin.

He's shaped the body out of nice piece of cherry.

And as you can see, his vision is starting to take form.
I find this whole process inspiring. He'll be making music with this mandolin by the time spring rolls around, and I'll be able to dance around in my flip-flops.

I'm grateful to have the opportunity to work with students who have the power to pull me out of my funk.

I'll keep you posted on the mandolin's process.

Keep on the sunny side,
muddywaters

Pink Magnolia

I know it's been a long week, and even though you want to snuggle into a cocoon this Friday evening, I'd like you to do the following:

1. Buy some good cheeses. I suggest three, a soft, semisoft, and hard cheese. Then pair up the cheese with some good crackers and salami.


2. Call some friends - you know, the ones who always boost your spirits. Invite them over after work tonight.


3. Prepare a nice cocktail. I suggest The Greasy Skillet's current favorite cocktail, a Pink Magnolia. This cocktail is a fresh, crisp drink that's perfect for renewing spirits
   

Tonight's about you reconnecting with what's important and reestablishing your own rhythm going into the weekend. I know you can muster enough energy to do this. If you can't do it for yourself, do it for others.

Pink Magnolia
(Adapted from the book Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food)

Ingredients:

• 1 part gin
• 1 part apple juice
• 1 part cranberry juice
• wedges of lime and frozen raspberries for garnish.
  

Direction:

1. Mix all liquid ingredients.
2. Pour and garnish with lime wedge and raspberries
3. Serve and enjoy.

cheers,
muddy