Cass,

last night I tried the guard that erin (?) I think recommended. It seemed to work out okay. I still have jaw pain though. thank goodness for advil.

le n, yeah, it's a mild allergy/intolerance i've had all my life, and one of the many reasons going veg was so easy for me (chicken has always been off the table for me, even when I ate turkey and pork.)

so all we have left to use up is cauliflower, broccoli, turnips, and sweet potatoes. Any suggestions?

Steam the brocolli and cauliflower and drown it in a buttery cheese sauce. Or a butter mustard sauce.

Turnips and sweet potatoes can be cut up into cubes and roasted. You can do it with olive oil and thyme or whatever you like to do on your root beggies.

Hi Omni. If the noodles did not swell in cooking, does not sound like a good brand. Maybe too old. Or maybe not cooked enough. Whole wheat pasta requires longer cooking time. Normally even bargain whole wheat pasta swells.

But part of the problem is whole wheat pasta is denser which has both good and bad points. It absorbs more liquid before it swells which makes it easy to undercook and also tends to use up more flavor just sponging, so that you need more spice and flavorings to get the same flavor strength as with regular pasta. Also whole wheat pasta has a nutty flavor of its own that does not go well with everything. This happens to be my recipe tonight to make a little over six servings:

Six tablespoons lime juice. 4 tablespoons soy sauce. 1 tablespoon honey (would have used molasses but out of molasses). 1 tablespoon sesame oil. 1 tablespoon olive oil. Garlic lots and lots. Cilantro Lots and lots. Ginger lots. White pepper lots. (Would have used black pepper, but one guest has allergy to black but not white pepper - same plant, different part or processing different chemicals composition). Would have use hot pepper but again allergy. Mushrooms, broccoli, mung bean sprouts, onions, sweet basil. Eight oz of whole wheat linguini (sp) cooked in excess liquid from the stir fry then added back to the stir fry. remaining liguid thickened by startch from the noodles makes a good sauce people can add to taste.

The point is not the particular recipe (though it is a good one) but that I'm using strong flavors that are also compatible with the slight "nuttiness" of whole wheat.

I'm making caramels right now. Well, I've made them and they are chilling in the fridge. When they firm up, I will dip them in dark chocolate and sprinkle a little smoked sea salt on top.

When they firm up, I will dip them in dark chocolate and sprinkle a little smoked sea salt on top.

And then I'm teleporting to Vortex's.

in Cajun/Creole cooking, the trinity is celery, onion and bell pepper. In most other forms of cooking it's celery, carrots and onion.

I remember a trinity from when I was listening to New Orleans broadcasting for work, I just thought it was celery, onion, and garlic.

Our house trinity is onion, garlic, then more onion.

I still have jaw pain though. thank goodness for advil.

I think the Advil helps. I just wish I'd remember to take it and then wait twenty minutes to put the guard in because I don't. Also hurts when I take it out. Feels like I am back in orthodontia. Which I hated the first time around but can see the positive effects of, so I am doing it this time too.

I'm making caramels right now. Well, I've made them and they are chilling in the fridge. When they firm up, I will dip them in dark chocolate and sprinkle a little smoked sea salt on top.

That sounds so amazing.

My sister did caramelized brussel sprouts the other night that were totally delicious. I've always liked brussel sprouts but never just wanted to eat ALL of the brussel sprouts. Since I watched her make them, I know how easy they were too. I think I assumed it would be a fiddly recipe that was hard to get right. Wrong. It still freaks me out when she's a really good cook.

Trinity is 2 parts onion to 1 part celery and 1 part green pepper. Garlic, while crucial to most cajun cooking, is not part of the trinity.

Did you make enough to share with the Buffistas class, Vortex? ::is drooling::