This could have been one of those post titles that every newspaper slash magazine hack has used to death: you know, talking about the southwestern Asian/eastern Mediterranean country Georgia but using coy little references to the southeastern U.S. state Georgia. I'm not even going to give an example of it here, you know what I'm talking about. This post is just a reminder to start cooking some Georgian food, because it looks like a fantastic way to take advantage of the lovely Moroccan/Turkish goods at Bario Market downstairs (quite possibly the friendliest men in Amsterdam).
On the web, About Georgia has some nice entry points into Georgian cuisine. Here's the eGullet post that got me a-salivatin', and this cookbook from Darra Goldstein (or this one from Paula Wolfert, or both) will probably end up in our comparatively modest (45 or so) cookbook pile/stack.
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