13 Comments

Quinoa is so versatile, and this looks like another winner. Especially in the heat here in Tucson. I did do the Tandoori Chicken and crushed fresh blackberries in the yogurt marinade. Turned out dandy and served an arugula salad with goat cheese and toasted walnuts. Thanks for all your good 'eat' ideas!

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Thanks so much, Sally! I so appreciate the feedback on the blackberries with the Tandoori chicken. Try and stay cool!

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What a beautiful painting! Your salad would make for a lovely picnic lunch to be enjoyed next to the field of sunflowers.

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Thanks Amy!

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Lovely field of sunflowers!

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Thanks, Wayne!

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Love your sunflowers 🌻!! Beautiful ❤️

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Thanks, Jolene!

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Nice segue from your painting to the salad’s topping! Another addition to my ever-growing “to make” recipe list.

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I think one of the most satisfying aspects of doing the newsletter is finding those connections.

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A beautiful painting, Vicki! We’ve been seeing lots of sunflowers on our travels--they’re the smaller variety and there are fields and fields of them. I’d forgotten about the importance of sunflowers in the Ukrainian economy and the sunflower oil in the cuisine. So interesting to think about the baseball players love of the seeds too. The salad sounds like perfect summer fare! Thanks for all of it!

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Thank you, Ruth. I'm glad that you have been seeing sunflowers during your trip. They are such a happy flower!

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Totally agree!

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