A bulgur display of powder.
This Curried Bulgur from Mark Bittman’s How to Cook Everything (“The first one. The yellow one, with the fat Bittman,” Michelle said) makes a nice base for a bunch of lunches. One of our household staples is a jar of curry powder, because even though we take what many consider ridiculous steps with food (Steve was recently mocked for wondering if he could make his own analog to cheap canned crescent rolls for pigs-in-blankets), we see true Indian spice prep […]
Categories: Cooking, Eggs, Food, Grains, Recipes, Vegetarian