2006-04-13T01:55:30Ztag:blog.limedaley.com,2018:/isso/thread/post/good-ol-home-cookingtag:blog.limedaley.com,2018:/isso/206/6652006-04-13T01:55:30Zjoyful<p>Thanks, but I'm not there yet. Nowhere near even grinding my own flour yet. Maybe I can ask you in 5 years. (: I'm just venturing into alfalfa sprouts - that's as close as I'll get for a while!</p>tag:blog.limedaley.com,2018:/isso/206/6642006-04-12T23:58:55Zserina<p>I forgot to mention--in case you're interested, you can (relatively easily) make bulgar wheat, too. I've done it. Basically, it's sprouted, dried, and ground up wheat. If you want the details, let me know...</p>tag:blog.limedaley.com,2018:/isso/206/6632006-04-11T01:06:50Zserina<p>Congrats! Sounds yummy! The pitas take more time than work, and I agree that it's more work than baking bread. (Though we all know how I feel about kneading...) By the way, I generally use all whole wheat flour, and it comes out great. But I do the two rises, which helps. Once, I used half whole wheat, half spelt, and they were delicious!</p>tag:blog.limedaley.com,2018:/isso/206/6622006-04-10T16:13:25Zliz<p>Tabbouleh is one of my favorite summer dishes to prepare/eat - now I'm craving it! Kenny makes a great hummus that we eat year-round (he adds cumin to taste). I agree that hummus served COLD is best! :) Now I can't wait to try the homemade pitas!<br> ~liz</p>tag:blog.limedaley.com,2018:/isso/206/6612006-04-10T03:06:26ZHarp<p>Oh! Hummus! Tabbouleh! If they have greek food in Japan, I haven't found it yet. :(</p>tag:blog.limedaley.com,2018:/isso/206/6602006-04-10T01:16:57ZSursumCorda<p>Congratulations! It sounds delicious!</p>