Thursday, May 7, 2009
Tabbouleh and Gospel Music
I made the most fantastic tabbouleh for lunch today. Tabbouleh is a Middle Eastern salad, made with bulgar wheat, cucumbers, tomatoes, and herbs. It's light and fresh, perfect for warm spring afternoons and hot summer days. This recipe from Food Network's Ina Garten looked particularly delicious.
I cooked the bulgar wheat in water, lemon, and olive oil. I didn't use quite all the lemon she did, since although I'm fond of lemon, I didn't want to overwhelm the flavors of the salad. After the grains were cooked, I tossed in chopped scallions, cucumber (I use English cumbers since they're less watery, have edible skins, and taste delicious), grape tomatoes (also an excellent choice for this salad - better flavor and less water), fresh mint, and fresh parsley.
To serve, I scooped the tabbouleh into pita pockets and layered it with French sheep's milk feta cheese. If you haven't tried French sheep's milk feta cheese, you may find that you have wasted a great deal of your life (I certainly did when I tried it for the first time this afternoon). It's creamy and luxurious, but still has the distinctive crumbly texture and mild flavor of your standard cow's milk feta. It really is wonderful. My tabbouleh sandwiches were a huge success and, since the flavors only develop the longer it sits, I'll have even more delicious leftovers all weekend.
In other news, today was the last gospel choir rehearsal of the year. Gospel chorus has been such a positive and profoundly meaningful experience for me. I feel so fortunate to have had the opportunity to participate in such an extraordinary group I look forward to many more semesters as an active member. It is experiences like these that have filled my time at Cal with richness. I don't know if I'll remember all of the essays I've written or the grades I've received but I'm sure to cherish my time with gospel choir as one of the fondest memories of my college career. Check us out on youtube to see what I mean!