Bon appetit!

From A Word A Day, one of my favorite virtual visits, other than the sprouting community of "ladies food blogs". More on that later.

At a time when the bounty of summer produce is starting to pour from our gardens into celebratory meals and gatherings, consider this:

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. -Alice May Brock, author (b. 1941)

And here's something mighty tasty to do with that good garlic.

Beet Caviar - adapted from a Khazakstani dish
Boil one large or two medium beets until tender; remove skins
Grind one-half cup walnuts (may toast them first but not necessary)
Mince 2-4 cloves of garlic, depending on how "good" you want this dish to be!
Grate beets and mix everything together with one-quarter to one-third cup mayonnaise.

Serve as a dip or spread with some good crackers. Incredibly tasty, addictive and good!


  1. I don't know why I never read your blog before!
    But now I have the beet caviar recipe and something else to keep me sitting at my computer with a few years of entries to read and anxiously waiting for a new post. I don't want to miss out....especially any new recipes! Is there a recipe list anywhere? We had the beet/arugala salad last night (made the night before) and it was fabulous. Hooray for beets!
    PS Is there a ladies food blog? I have a pickle question.

  2. I am going to make this recipe with the mayonnaise I made earlier this week. It's after 11:30pm, but it sounds so good I am actually thinking about making it RIGHT NOW. :)


  3. Cathy, it was so great to meet you on Saturday! I hope you can make a lady food blogger event soon.

    And I plan to come to Holler Fest this weekend!!! :)



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