If you're new to Indian pudding, are you ever in for a treat! If you're familiar with Indian pudding, are YOU even in for a treat! This week's Kitchen Parade column features an Indian pudding sweetened not with molasses ... but apple cider. It's a perfect dessert for chilly fall and winter evenings. (c) Copyright 2006 Kitchen Parade

So did you hear that Kalyn from Kalyn's Kitchen came to visit ? She did! And being Kalyn, she brought presents! First up was Jack Bishop's Vegetables Every Day . I wondered if there could many new vegetable recipes: there are! I've already made three recipes and there are dozens bookmarked for later. It has potential ... truly ... to become my favorite go-to source for reliable vegetable recipes. Kalyn says there's a little patl bird to thank for the tip on the book. Then she brought salt specially harvested from her hometown of Salt Lake. Cool! The simple cauliflower dish is a great example of the Jack Bishop style, one central star, a few accent incredients, simple prep, simple steps. Note that in honor of Kalyn, it includes the Weekend Herb Blogging favorite herb, cilantro . (And the recipe instructions include a quick Do You Really Know Kalyn? test ... do you get an A+ or an F! It's easier than you think, try it!) I'm also hoping it turns out to be South-B

[are you the photographer of this favorite shot? please let me know, I'd love to give you complete credit] "And when we meet for the first time, we're already friends." And so it's been, meeting food bloggers I've 'come to know' online but only recently met for the first time in person in the real world. It's an amazing experience! Online, food bloggers share a common curiosity about food. But in the real world, food bloggers share a more important dimension: call it "nice". LAST WEEKEND Genie from The Inadvertent Gardener , who's finding her 'Iowa Eyes' between the rows of an urban garden Laura from My Sister's Kitchen and my home state of Minnesota, who's lucky-lucky to blog with her sister Barb from North Carolina Kate from Kate in the Kitchen and Minnesota, who's a culinary grad still exploring and learning THIS WEEKEND, THIS AMAZING WEEKEND The St. Louis food bloggers and some nearby food blog

These are the prettiest globes of life you can imagine, ranging from clear red to a warm orange to a yellow-striped green to solid green. But what are they? I have no idea. They came from the wonderful St Paul Farmers Market where my new pals Kate from Kate in the Kitchen and Laura from My Sister's Kitchen and I bought so many Minnesota-grown fresh vegetables and apples, I lost track!

Call me sentimental when it comes to the rhythm of kneading and punching bread dough, the exercise in delayed gratification waiting for hot bread to emerge from the oven. ' Live life a little slowly ', the energy of bread-making seems to say ... But this summer, I borrowed a bread machine to convert the family recipe for Swedish Rye Bread. Twenty-some loaves and plenty of cuss words later, I finally know enough to share the recipe that marries the convenience of a bread maker with the dense hand of a European bread; because some days, hot bread creates the illusion of life in the slow lane ... and it's enough. This is my contribution to the Spice Is Right " Seasons of Love " hosted by the inspiring Danielle at Habeus Brulee. (There's still time to participate and it's a lovely theme, all about family.) This Swedish Rye Bread features fennel (or if you prefer, the also-traditional caraway) further brightened with orange zest. And trust me ... produc

Used a scant quarter teaspoon at a time, the oh-so-spicy-hot harissa comes in a five-ounce can that could serve, should it last so long, as a lifetime supply. Harissa is HOT-HOT-HOT. (What is harissa? It's a spicy pepper paste used in Middle Eastern cuisine.) The first teaspoon or so was used in a rub for four fresh whole snapper, adding both depth and heat. This great carrot puree used another whole quarter teaspoon! The puree makes for a great make-ahead appetizer that travels easily and tastes great with toasted mini pitas sprinkled with an adobo spice mix. It needs to sit for the flavors to meld: I'd recommend 24 hours. [TOASTED MINI PITAS Just slice Trader Joe's mini whole wheat pitas in half, arrange rough-side up on a baking sheet, mist lightly with olive oil, then sprinkle with spices. I've used pimenton, Spike, a Penzeys 'garden salad' blend, Africa adobo, whatever smells good, they're ALL good. Bake until just crisp, about 5 - 10 minutes, at 350

<< Today's vegetarian supper recipe: Potatoes and broccoli cooked in coconut milk, with just a touch of fiery Thai curry paste. Satisfying and spare, both at once. Not just vegan, " Vegan Done Real ". >> ~recipe & photo updated & reposted 2012~ ~ more recently updated recipes ~ 2006 Original Post: Supper Simplicity. As full of flavor as color, this spare vegetarian supper hit the right light and fresh note after two weeks of holiday indulgence. This is the first time I've used green curry paste. Its heat is familiar, however, reminiscent of Indian and Thai restaurant dishes I've enjoyed over the years. And even though it's hot-hot-hot outside, the heat in the dish actually felt cooling. Is this authentic Thai? I don't know ... unless authentically delicious is the definition. : - )