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POPSreview: Oasis Market & Restaurant, Oakland More: I've been in a few more times recently, and I still really like this place, but with some reservations. The biggest issue is the confusion behind the food counter; I don't know if it's a language issue, or just some new workers or both, but every time I've been in recently people seem to not be quite sure of what's going on, can't totally answer some simple questions, have made the wrong food, there have been long delays, forgotten items, things like that. So just pay close attention to your order when you go there for the meals, and bring your patience. There's also a little inconsistency; I've had great dolmas and kabobs there, but the last time I got each item they were both not quite right, the meat was tough and the dolmas were a little hard. The good: the falafels have been fantastic every time I've had them, the baba ganoush is the best that I've ever had, the pita is still pillowy and delicious…
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POPSFood of the Week: Garbanzo Beans Purée garbanzo beans, olive oil, fresh garlic, tahini and lemon juice to make a quick and easy hummus spread. Sprinkle garbanzo beans with your favorite spices and herbs and eat as a snack. Add garbanzo beans to your green salads. Make a middle Eastern-inspired pasta dish by adding garbanzo beans to penne mixed with olive oil, feta cheese and fresh oregano. Simmer cooked garbanzo beans in a sauce of tomato paste, curry spices, and chopped walnuts and serve this dahl-type dish with brown rice. Adding garbanzo beans to your vegetable soup will enhance its taste, texture and nutritional content.
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POPSOlive Oil Gifts Each and every bottle of olive oil is a product of profound dedication by impassioned artisans carrying on an ancient tradition. Olive Oil Shop produces the world's best olive oil and we will deliver it right to your door.
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POPSVegan Lemon Biscotti Bake for 40 minutes, turning cookies once after 20 minutes. Additional cooking time may be added for an even crunchier cookie. they look yummy, sorry I can't clip the photo -- still no orange lines.
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POPSDelicious Tomatoe Sauce • If you have added too much sugar to start this can be balanced out with a touch of vinegar. • Always taste the tomatoes uncooked to determine their natural sweetness before you add the sugar. • The amount of garlic to infuse with greatly depends on its strength; again make your own judgment. • Additional seasoning such as cumin, fennel seeds, chili etc can be added this is of course personal taste again.
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POPSHow to live an active life to age 114 Jeanne Calment ate bakers chocolate, took up fencing at age 85 and rode a bicycle until age 100. She was active until age 114, smoked until age 117 and died at age 122. Note: 1 kilo = 2.2lbs Jeanne Calmet lived to age 122 and was active until age 110. Her health deteriorated after she fractured her femur and became confined to a wheel chair: her She smoked until the age of 117.
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POPSOlive Oil Gifts Each and every bottle of olive oil is a product of profound dedication by impassioned artisans carrying on an ancient tradition. Olive Oil Shop produces the world's best olive oil and we will deliver it right to your door.
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POPSbook review: "Jam It, Pickle It, Cure It" by Karen Solomon
More: The recipes range from simple to complicated. I made rosemary-olive oil crackers and a delicious, garlicky white-bean dip quickly and effortlessly, and served them to rave reviews. But my plans for making bacon were abandoned after reading the first few lines of the recipe. Not only did I need three pounds of pork belly, I also needed liquid smoke or hickory sawdust, and seven to 10 days to get it good and bacon-like. A family brunch in a few days was not going to include bacon made by me. And then there was the s’mores debacle.… the resulting marshmallows were flat and lumpy. I apologized as I distributed them to my family and proclaimed that I would never, ever make marshmallows again. But the marshmallows melted perfectly. They browned on top, crackled as you bit into them, and oozed sticky, slinky strings of marshmallow over graham crackers, chocolate, and fingers. Everyone loved them. By the end of the weekend, I was actually thinking I might do it again.
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POPSFood-of-the-week: Green Beans Prepare the perennial favorite, green beans almondine, by sprinking slivered almonds on healthy sautéed beans. Add chopped green beans to breakfast frittatas.
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