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There & Back |
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| Oct. 2: Slow season |
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| By Sara Smith, Staff Writer |
Friday, October 09, 2009 |
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Last weekend I visited an exotic land in the West, where I was introduced to new and exciting foods and flavors.
OK, I went to Frederick’s Common Market and found some ancient Egyptian whole grain (Kamut, maybe?) that looked interesting.
Travel is slow for me lately, but what about you, reader(s)? Have you been up to anything interesting? I have little time and even less money, so I haven’t been on the road in some time.
I had wanted to take a ride on some scenic Western Maryland railroad this month, to look at leaves and such, but I’m still traumatized from my August Amtrak debacle. No food, no water, no ATM, no credit card reader, no back-up credit card reader, no cash and no useful attendants make for a pretty hellish 14-hour trip. Especially when your destination is Ohio. [String of expletives], Amtrak.
Anyway, I might go to the Westminster astronomy thing this month, which I believe is being held Oct. 10. Not sure how video would turn out in the dark, though. I guess we’ll see.
Also, I’ll be going to my parents’ house this weekend to help paint a newly remodeled room. Woo-hoo? But the food will be free. Maybe I’ll find something interesting to do in Rexmont, Pa. Twenty-seven years of experience tell me otherwise, but you never know.
For those of you interested in Kamut, if there is such as thing as interest in Kamut, I’m now a big fan. The grains are a little bigger than rice grains, and they’re really smooth. The texture is chewy, but not in an unpleasant way. More of a fun way.
The flavor is bright with a little nuttiness.
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I’d never worked with (or heard of) Kamut before, but I found a soup recipe online. I was making the soup, but at the last minute, I decided I wanted chili instead. It was kind of a rainy cold day, and chili seemed like just the thing. I’d already soaked the Kamut grains overnight, so I had to use them.
While the chili turned out well, I don’t think it’s the ideal forum for Kamut’s flavor to shine. I’m thinking it would be really good in a salad, maybe with red onion, shredded carrots, radishes, lemon juice, fresh tarragon, and topped with balsamic vinaigrette and salt and pepper.
I can't wait to get some more Kamut.
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