Cooking Light
On the first Tuesday of each month, I meet with friends for lunch. We select a recipe from the recent issue of Cooking Light magazine to prepare and share with the group. The lunch is perfect way to sample several dishes.
In the Physiology of Taste, Anthelme Brittat-Savarin (1755-1836) stated that, “Tell me what you eat, and I will tell you what are you are.” I wonder what our menu says about us…
Our menu:
Hariri (Soup)
Chicken Biryania
Cajun Bean and Rice
Coleslaw
Almond Cranberry Corn Bread
Roasted Banana Bars
Special thanks to Ruthie for organizing this Cooking Light group. I certainly agree with what Geoffrey Neighor said in Northern Exposure, “Good food ends with good talk.”
On the first Tuesday of each month, I meet with friends for lunch. We select a recipe from the recent issue of Cooking Light magazine to prepare and share with the group. The lunch is perfect way to sample several dishes.
In the Physiology of Taste, Anthelme Brittat-Savarin (1755-1836) stated that, “Tell me what you eat, and I will tell you what are you are.” I wonder what our menu says about us…
Our menu:
Hariri (Soup)
Chicken Biryania
Cajun Bean and Rice
Coleslaw
Almond Cranberry Corn Bread
Roasted Banana Bars
Special thanks to Ruthie for organizing this Cooking Light group. I certainly agree with what Geoffrey Neighor said in Northern Exposure, “Good food ends with good talk.”
that looks delicious.
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