Kathleen A Roberts
karobert at unm.edu
Fri May 8 08:21:54 PDT 2009
On Fri, 8 May 2009 08:09:00 -0700
Ian Kusz <sprucebranch at gmail.com> wrote:
> Hmmm.....these seem all sort of "soupy"......
how about some salad with that soup? i rinsed dulse
(after carefully picking it over) and chopped the
resultant goopy stuff (kind of like cooked spinach) and
mixed it in with salad greens (the more rustic-y kind).
the dulse was a lovely purple against the greens. i
dressed it with a simple mustard seed vinagrette. it was
quite tasty and was all gone at the end of the day. many
remarked of the interesting but nice flavor the dulse gave
it was part of an entry into a cooking competition. "a
little irish lunch" composed of said salad, oatcakes,
homemade butter, brochtan foltchep (sp), and littu with
dried berries, hazelnuts, honey and cream. every thing
had oatmeal as a main ingredient. and nary a crumb was
the meal earned me the title of Cooking Champion of the
College of Blaiddwyn.
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
Coordinator, Student Admissions
University of New Mexico
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