Tuesday, April 18, 2006

Brown rice and lentils

Tonight we had organic short brown rice with lentils that I served with lime relish. On the side, I made what years ago used to be one of my favorite snacks - whole-grained toasted bread with tahini, hot sauce, a little thinly sliced onions, and optionally tomato. There's something funny I've found about avocadoes - I prefer to buy organic whenever possible, but have had a number of cases where organic avocadoes either were blackened and fibrous inside, or just weren't so tasty. Unfortunately, I have generally found those grown "conventionally" (a poor term, as traditional farming before WWII was organic, but at least in the U.S., I guess chemical-based agriculture is now the conventional norm, alas) to taste better. Today's avocado was organic and looked quite nice, but was watery and not particularly tasty.


At Tue Apr 18, 11:35:00 PM EDT, Blogger A woman from India said...

I suspect that the conventional avocados are genetically modified to be more creamy and firm. I would stick to the organic - what do you think?

At Sat Apr 22, 01:31:00 AM EDT, Blogger Dilip said...

Good point - I guess that's possible but hope not! I can try to look into this. Thanks for sharing your thoughts.


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