3 thoughts on “Episode 8: Foot. Long. Hot dog.”

  1. Curried Couscous: 1.5 cups couscous 1 TBS ulnsated butter 1.5 cups boiling water 0.25 cup plain yogurt 0.25 cup good olive oil 1 TSP white wine vinegar 1 TSP curry powder .25 TSP ground turmeric 1.5 TSP kosher salt (Jew salt) 1 TSP freshly ground black pepper .5 cup grated (or small diced) carrots .5 cup minced fresh-flat leaf parsley .5 cup dried currants .25 cup blanched, sliced almonds 2 ea scallions, thinly sliced (white and green parts) .25 cup small-diced red onionPlace couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. (we also sautee the red onions and carrots before adding to mix) Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 min. Fluff with a fluffer.Whisk together the yogurt, olive oil, vineger, curry, turmeric, salt, and pepper. Pour over the fluffed coscous and mix well with a fork (or fluffer). Add the carrots, parsley, currants, almonds, scallions, and red onions; mix well and taste for seasonings. Serve at room temperature. (perfect side to lamb and chicken dishes if you’re not of the vegitation persuasion)

  2. Haloa!Nicht, dass ich meinen Jungs erst gertsen noch erkl rte, dass der Nikolaus mit einem Beinbruch darniederliegt und es morgen ggf. keine Geschenke gibt – nein, heute gibt’s die n chste Horrormeldung.Ach wie gut, dass wir uns doch f r den blonden Hovi entschieden haben *fg*Danke f r den H rgenussTJ.

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