I call it crusty rice but no google search will spew up anything under that moniker. Its proper name is Tah Dig or, in English, a more poetic Golden crust rice. If well prepared, it’s a delicious mixture of fluffy rice, herbs and a crunchy crust, which is the best part. So much more satisfying than plain steamed or even fried rice.
Month: March 2017
I have been off refined sugar for nearly 18 months now. Well, let me re-qualify the statement: I do not eat, not even close, the same amount of refined sugar I used to but I still indulge in a proper sweet treat once or twice a month. This long-term experiment is working out well: I thoroughly enjoy what I eat – mostly made by me, and pretty much never with white sugar – and I don’t have cravings anymore.
Yes. The weekend again! One I can enjoy in full, assuming the plumber restores water to my abode. I have a long hike planned, and a peek into a Trisha Brown performance on Sunday. To satisfy both the bucolic and the city girls who reside in me. My week was punctuated by a few chuckles here and there and some mindless tv enjoyed in my pjs (having a proper excuse for not washing). I am passing it all along.