Posts Tagged ‘herbs’

28.01.2010

Rest in Peace, J.D. Salinger

I was surprised to read that J.D. Salinger died today. He was 91 years old, so he certainly lived a long time. I think that the main reason I was surprised was because he is never in the press… he gave his last interview in 1980 (three years before I was even born) and was almost as famous for being reclusive as he was for writing The Catcher in the Rye. I said almost.

My seventeen year old self, like many other adolescents, was able to identify deeply with Salinger’s characters; their humanity, their yearning for a more authentic way of being in the world, the passions and recklessness of being very young. I haven’t re-read Salinger’s work in years, and look forward to revisiting it as an adult. I loved Holden Caulfield’s voice, but identified even more profoundly with Franny Glass of Franny and Zooey. The fact that Salinger’s characters inspired such devotion in fans was a source of pain for him, he who most wanted to be left alone, but it has also insured that the genius of his singular talent will continue to live on. That’s the beauty of the written word.
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27.01.2010

Pennywort juice: green goodness

Whenever I’m in Marche Oriental, our local (as in nearby, not Locavore) Vietnamese-owned Asian market, I’m always amazed by the fresh herb section. Most grocery stores always carry a few basic herbs, though they usually look somewhat wilted and abused. Marche Oriental’s herb section is another animal entirely. For one, most of their bagged herbs are filled with air (like herbed balloons!) so they don’t get squished or soggy. And the selection is wonderful. They have mint, cilantro, dill, tia to (perilla), holy basil, Vietnamese balm… the list goes on. Last week I picked up a package of pennywort, which I had heard of, but never tried.

Asiatic pennywort looks like this


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25.09.2009

Perilla Pesto

This is a pasta dish I made last week using a Vietnamese-inspired version of pesto. It didn’t take long to make in the food processor, and was savory and earthy tasting and deeply flavourful.

I was re-introduced to perilla in its Vietnamese form this summer, when I discovered that a Vietnamese grocery store near our house always carries it, and it’s only 99 cents a bag! Their herbs are always fresh and in really good shape, so I buy them often. Tia to does not taste exactly like Japanese shiso, and it looks like a cross between red and green shiso; I usually find that one side of the leaf looks reddish-purple, while the other side is green. I really like to use this herb in spring rolls and in pho, and was looking for a recipe that would highlight it more prominently.

pesto made with 'tia to'-- Vietnamese perilla

pesto made with 'tia to'-- Vietnamese perilla


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