Archive for January, 2013

Einkorn Berries: Einkorn Breakfast Porridge + Einkorn Salad with Radicchio and Walnuts

01.29.13 // Comments:20

Einkorn Berries | FoodLovesWriting.com

Here we are, gang, a new week, another early Tuesday morning, and I’m still talking about einkorn. I know. But I figure, when I brought you Friday’s post, less a story and more a list of FAQs, you all were such champs, and I mean you all, every last one of you, looking a new ingredient in the face boldly and bravely, ready to give it a shot, that maybe you wouldn’t mind just one more einkorn post to follow it? The thing is, while we’ve already told you einkorn flour is great for pizza, pancakes, cookies (einkorn in these!), tartlets and pitas, and while you know you can create your own einkorn flour by buying the berries and grinding them at home, there’s something else that needs to be said, because there’s more to einkorn berries than flour:

einkorn berries can hold their own.

The truth is, that tiny mention in Friday’s post about the berries, about using them in porridges or salads—it was a little lackluster, to say the least. It was not the kind of thing to get the message across. So today is all about the berries and two of our favorite ways to enjoy them.
Read more…

Comments:20 Click here to comment! Categories: breakfast, salad

All About Einkorn Flour, Einkorn Pitas + a Jovial Foods Giveaway!

01.25.13 // Comments:67

Einkorn Pitas | FoodLovesWriting.com

The idea of einkorn flour is nothing new around here, not when we’ve brought you einkorn pizza crust, einkorn apple tartlets, einkorn overnight pancakes and einkorn pumpkin cake. But, ask any wife of a fantasy-football-lover, even familiar ideas can be confusing (am I right?). We’ve received so many questions about this ingredient—Why are we using it? What is it? Where can you find it? What’s it like to cook with? Can we buy the berries and grind them ourselves?—that we realized it was probably time for an all-around einkorn explanation post. So in the following lengthy, photo-filled, FAQ-style paragraphs, we hope to give you the clear, nuts-and-bolts low-down on this new-to-many-people flour (which is actually an ancient grain). What’s more, we’ve got a recipe for using it in the homemade pitas we eat like crack, a giveaway (one bag of Jovial einkorn flour for three winners!) and (!!) a 10% online discount code (plus free shipping!) at JovialFoods.com, which you can go use right away, today.

Charleston + Savannah

01.22.13 // Comments:32

Charleston Bike | FoodLovesWriting.com

Tim and I spent this past long weekend in Charleston and Savannah, with my brother, who flew down from Chicago and met us there. We’d booked the tickets back in October, when Southwest ran a deal that turned the total cost of two round-trip flights into a price lower than my dream cardigan (half that, actually), which was a deal hard to pass up. Charleston’s long been Tim’s favorite city (while I’ve never been) and we’d been wanting a chance to travel with Adam, with whom I used to take yearly trips.

Bridge and Beach in Charleston | FoodLovesWriting.com

But mostly, there was the fact that, even months ago, from the perspective of warm and sunny October, we could anticipate the coming January, post-holiday, pre-spring, and the way this month tends to push a person to constant dreams of sun and sand.
Read more…

Comments:32 Click here to comment! Categories: travel