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Fellow blogger Paul Buckless often shares recipes, and this week I tried two of them.
When I wrote about cooking kohlrabi, Paul commented, "You can also grate it raw and dress with a little lemon juice & olive oil." I didn't find kohlrabi again until this week. The produce manager told me it wouldn't really be in season until August. The kohlrabi I found was not the freshest, but I bought it anyway, because I really wanted to see if I liked it raw.
It was crunchy and reminded me of cole slaw. There was none of the turnip taste that it had when I cooked it. My daughter turned thumbs down, but my son and I both liked it. Next time I may add more lemon juice or some grated lemon rind. Definitely we like kohlrabi better raw than cooked.
One of my goals for the summer is to get a repertoire of breakfast food that is traditional enough to appeal to my daughter, but good for her blood type. Today I tried Paul's Oat Shortbread Biscuits. An ongoing joke in our family is that if we try something new and it is good we say, "Try it you'll like it." But if it is really outstandingly good, we say, "Don't try it. You won't like it. I'll have to eat it all myself." My daughter was really hungry when she came in from swim practice. When the biscuits came out of the oven, I tasted them first, shook my head and said, "Don't try itâ€¦" She grabbed one, and another, and another. When her brother came in a short time later, he said, "What smells good." She said, "Don't try itâ€¦." and he grinned.
There was only one problem with the Oat Shortbread Biscuit recipe. It may make enough for Paul and Sue, but it was NOT enough for two teenagers. Next time I make a double batch.
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