Food Wednesday and a bird flies free

 It's time to join Kathy's Food Wednesday, where we share anything food related.  But first,

I want to begin with this journal page I created for Art Journal Journey.  Matilde of Craftowanie is our host this month and you probably know by now her theme is Birds.  When I first saw this image I found on a card, I thought of the mother bird giving advice to her babies.   I have included some detail shots for your perusal. 

  

 

 

I started this page using both handmade shimmering mists and purchased mists on 110 lb cardstock.  Once dry, I fussy cut the birds from a get well card and affixed it to the page.  I computer generated the words, then ran them over a brown dye inkpad. 

Thanks ever so much for joining Bleubeard and me today.   We also hope to see you at Art Journal Journey with a bird inspired journal page.

 

Now let's head to Food Wednesday.

 

Last Friday I showed my herbs.  BTW, I also plugged Food Wednesday, so I hope a few of the ladies from Friday Smiles will join us, too.  One of the questions comments I received was apparently in the UK, they think of cilantro as coriander.  However, here in the states, coriander is the seed and the leafy plant is called cilantro.  

 

Of course, if you were here two weeks ago, you got ideas about how to use and store cilantro.  However, if you have a gluttony of seeds, which you will if you allow the cilantro to go to seed, you can always grind the seeds in a coffee or regular grinder.  You can use the seeds as a spice or an herb.  It is best to not grind the seeds until you want to use them.  They retain their flavor better this way.

People who typically don't like the leaves, seem to enjoy the seeds.  They are fruity and sweet.  They are usually found in curries and other Indian dishes.  They are ground and used in the spice trade in India and other eastern countries.

 

The seeds can be roasted or heated to enhance their flavor.  When roasted, they are often eaten as a snack.

In Germany, the ground seeds are often added to sausage.  In Russia, they are occasionally used when making rye bread.  They are even used in making Belgium beers.  

You can also eat the roots, but from what I have read, the roots are more intense than the leaves.  I don't think I'll be trying the roots any time soon, since it took me forever to like coriander or cilantro in any form.

Genetics have been shown to account for those who don't like either cilantro or coriander.  I have no idea if my grandparents (who raised me from birth) ever experienced tasting cilantro or coriander.  I had never heard of it until I was in California and a friend/work colleague introduced me to cilantro in a Mexican restaurant. 

 

Be sure to meet me at Kathy's for Food Wednesday.  Once again, Bleubeard slept through it all.  Not sure if he would like cilantro or coriander, either!