A carnivore's grain

I have to admit, I was never a big "super grain" eater. Rice...OK. Wild rice...alright. Quinoa...Huh? Cous Cous...no way! Growing up a carnivore, I just didn't "get it".

About a month ago, I was over a friend's house and she and her family are vegetarians. Now, I'm in this food mode where I will try JUST ABOUT anything, and she was making this grain medley from Trader Joe's. It's called Harvest Grains and it has Israeli cous cous, mini garbanzo beans, quinoa and orzo. It was so hearty and wonderful that I rushed to the store to buy some for myself. It's great as a side, or for you vegetarians, it could be the "whole enchilada", since quinoa is a whole protein (an array of essential fatty acids, gluten free and 12-18% protein). Also for the vegetarians, the instructions call for it to be cooked in water or chicken broth. I used veggie stock and it had a wonderful, earthy flavor.

Tonight I combo-ed it with steak, steamed broccoli, sauteed summer squash and a salad. There are leftovers, so who knows what it will be pared with tomorrow. I have not had the kids taste it yet, so that remains to be seen, but the adults in your life will surely enjoy it as a new "side" alternative.

Mimosa Milange

I have to admit that ever since I was "legal", I have truly adored a good ole Mimosa. ESPECIALLY if it was derived from fresh squeezed OJ (aka "liquid gold"). Kinda like how you only take out the "good dishes" for Thanksgiving and Christmas, I only indulged in Mimosas for special brunch occasions (or business class trans-continental flights).

I'm in a new place now on lots of different levels. First, I believe that life is too short to relegate Mimosas to special occasions, and I have begun to experiment with the hallowed orange juice/champagne combination. I have discovered a wonderful paring in the exotic/tropical fruit juices of mango, passion fruit and guava. I think my favorite right now is the passion fruit.

Take your favorite champagne, prosecco (Italy's version) or sparkling wine (from the red, white and blue USA), and add a tropical juice to it. I like a 50/50 ratio, but you decide on your own best mix. This is truly ideally served in a champagne glass. The way the glass is structured, the bubbles head straight for the nostrils. Other glasses will do, but there's something about a champagne flute that shouts "special".

When you do discover this new wonderful combo for yourself, raise a glass for me. Bottoms up!