In Field Notes on 14 July 2015 at 8:00 am
10 years ago today, I first used the cup. It helped me transform my personal fight against menstrual untouchability to a public one.
What do you see in this picture? Just a family enjoying a day out. All day, I might add. There was a time when I would have preferred to plan such an outing on a more convenient date – one when I was not menstruating.
In Recipes on 6 July 2015 at 6:23 pm
My friend Hema in New Jersey asked me, how can I use local grains in the United States? While there are several wonderful cookbooks featuring such American staples as buckwheat, barley, rye it is not as easy to find recipes using millet and many recipes using these traditional yet less common grains call for even more specialized ingredients. Of course it is well worth the effort, but what if you want to make something simple with millet right now?
Proso Millet Idli
One way to jump right into using locally grown millets is to make idlis with them. Black gram, water and salt are the only other ingredients you need.
In Recipes on 5 July 2015 at 4:00 am
Are you torn between buying one more appliance for the kitchen, and one more box of store-bought waffles?
If you need one more reason to start making fresh home-made waffles, here you go: millet waffles!
Millet-wheat waffle topped with blueberries.
Millet-wheat waffles, that is. These are easy to make and use equal parts of millet and whole wheat flour.
(And if you aren’t interested in waffles, use the same batter for millet pancakes.)
In the waffles pictured above I used sprouted millet flour which I got from a company called To Your Health in Alabama.