I’m late, I’m late, I’m late!

I’m late with Eating with the Seasons, and I’m crazy-busy at the mo… Please bear with me. Thanks.

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3 Comments

  1. Yes, I too was interested in the merguez sausage bruschetta recipe. Here’s what the folks at Toast had to say:

    …..it’s really simple to make. He soaks the chickpeas overnight, then cooks them in water with onion, garlic, carrot, and bay leaf until tender. He sautes the merguez (taken out of the casing) and then adds the roasted toms and chickpeas and simmers. He puts parsley and mint in at the end. Hope that’s helpful!

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  2. Maninas if u could master chapatis… u have done it all. Believe me i feel making chapatis is the trickiest of all. it has no soda, no yeast.. nothing to puff them up or make them soft.. its all up to the cook! Good going girl:-)

    I will try the beet:-) Its so darn hard that i feel its inedible uncooked.

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  3. Shucks I missed it.😦

    First time here n love ur treasure trove of recipes.🙂

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