My goal today is to work with pulses, grains, bulbs and dried fruits. So my counter is strewn with quinoa, pinenuts, chickpeas, raisins, almonds, cranberries, sundried tomatoes, shaved coconut, garlic in olive oil, basil olive oil, etc.
Right now I’m marinating the chickpeas in basil olive and white wine vinegar – off to buy chourizo and prawns for Paella. When I get back, I’ll load the photos and the rest of the post
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