Tastes Like Food

Here is my attempt at making that yummy couscous. I have come to 2 conclusions: a) it takes a lot of olive oil – the quality matters, and b) it needs to sit overnight.

Here is what I put in it: butter, EVOO, salt, italian parsely, walnuts, currents (because I didn’t have golden raisins,) mint, cherry tomatoes.

The rest of our lunch today included Pacific Natural Foods tomato soup (I added chili powder and pepper), grilled cheese mini sandwiches made with french bread, and cucumber sandwiches with Haystack Mountain goat cheese and balsamic vinaigrette. At the last minute, I realized I had some avocado to use. It was excellent in the soup as a garnish.