Always a good move to cook an abundance of kasha. It reheats nicely and can be used in many ways. HG ladles it into steaming chicken broth (sometimes adds a beaten egg). A pleasant winter lunch. Good for breakfast with melted butter and a side of sour cream or Greek yogurt. Last night, BSK served left over kasha varnishkes with fall off the bone short ribs. BSK cooked them with onions and spices in BSK’s wondrous new Instant Pot. The result was lush, savory. The kasha soaked up the juices. HG gave the meal a slightly middle eastern tilt by mixing a bowl of Greek yogurt with garlic, olive oil, lemon juice, cumin, sumac and zaatar. Harissa on the side. BSK/HG drank joyously, enjoying a bottle of Argentine malbec. Tequila on the rocks with lots of freshly squeezed lime juice was HG’s pre-dinner beverage. Unconventional post dinner drink: Canadian whiskey with a bit of maple syrup, In his maturity, HG does not ration alcohol.
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