trouble at the mill.

Speaking of addictive personalities...geez, Whitney. You shoulda done did a Doomsday Rehab like the Duck!


No trouble at this mill, comparatively speaking. I didn't realize that this was something English people said, and I'm just trying it out. According to Urban Dictionary, it means "the shit has hit the fan", which, come to think of it, is a colloquialism I should really examine the origins of.


In the Self-Soothing Department: I tried making some millet, and....it took me a long time to find some other tastes that it really seemed to go well with. I mean, it doesn't really have a pronounced flavor of its own other than a certain seedy bitterness (very slight). It was edible with some Thai curry paste but not really good. Mexican flavors were also fine, but not good. The first thing that really seemed to make sense was a little butter and sugar: then suddenly it was a perfect replacement for breakfast semolina. I don't know, I guess I should look at some Chinese and African preparations for inspiration.


Klary Koopmans said...

treat it like polenta http://www.nrcnext.nl/koken/2010/08/11/gouden-gierst/
i think it works with southern european / italian flavors. caramelized onions, tomatoes, sage, parmesan, feta, roasted vegetables, pesto, mushrooms, that type of stuff.
see also this http://klarykoopmans.blogspot.com/2010/05/glorieus-graan-gierst.html

MEM said...

thanks babes
i was looking at this:

and this:

in addition to checking out some congee-like preps....

MEM said...

"treat it like polenta" totally sounds like a rap euphemism by the way...