--------------41559FDBFBC2EBD1F185A23B Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit Hello, Margaret, Thanks for the information. I can't understand why my email address would be rejected, unless my server has to have its cache cleaned out. Speaking of pomegranates, we are awash in them. Juiced a bunch the other day and got a quart of juice for fesenjan and marinades, just after having obtained 6 quarts of passion fruit juice from our fallen fruit. One lovely way I just discovered to use pomegranates is in stuffing: to the basic Mrs. Cubbison's recipe, instead of using celery, I threw in a good handful of pomegranate and another of walnuts. Boy, was that every delicious! For you veggie fans out there, I just purchased, from Jessica's Biscuit, online, a really gorgeous cookbook full of wonderful recipes, many of which utilize, you guessed it, pomegranates. It was published by a well know Persian cookery expert, Najimeh Batmanglij, from Washington D.C. It's entitled Silk Road Cooking: A Vegetarian Journey. What a great addition to my collection of ME goodies. She took 25 years to put this book together, traveling all the way from eastern China, over Central Asia, Northern India, Persia, through the Middle East to Genoa. The photos are stunning, and the recipes fabulous. Ms. Batmanglij, originally from Iran, teaches a course in silk road cooking in Washington, D.C. Ron --------------41559FDBFBC2EBD1F185A23B Content-Type: text/html; charset=us-ascii Content-Transfer-Encoding: 7bit <!doctype html public "-//w3c//dtd html 4.0 transitional//en">Hello, Margaret,
Thanks for the information. I can't understand why my email address would be rejected, unless my server has to have its cache cleaned out.
Speaking of pomegranates, we are awash in them. Juiced a bunch the other day and got a quart of juice for fesenjan and marinades, just after having obtained 6 quarts of passion fruit juice from our fallen fruit.
One lovely way I just discovered to use pomegranates is in stuffing: to the basic Mrs. Cubbison's recipe, instead of using celery, I threw in a good handful of pomegranate and another of walnuts. Boy, was that every delicious!
For you veggie fans out there, I just purchased, from Jessica's Biscuit, online, a really gorgeous cookbook full of wonderful recipes, many of which utilize, you guessed it, pomegranates. It was published by a well know Persian cookery expert, Najimeh Batmanglij, from Washington D.C. It's entitled Silk Road Cooking: A Vegetarian Journey. What a great addition to my collection of ME goodies. She took 25 years to put this book together, traveling all the way from eastern China, over Central Asia, Northern India, Persia, through the Middle East to Genoa. The photos are stunning, and the recipes fabulous.
Ms. Batmanglij, originally from Iran, teaches a course in silk road cooking in Washington, D.C.
Ron --------------41559FDBFBC2EBD1F185A23B--