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(09/03/13 4:13am)
____simple_html_dom__voku__html_wrapper____>Rick Canham traveled more than 2,000 miles from Portland, Ore., to show film prints of Tibetan people he had photographed in Nepal. Canham’s travels were worth it, he said, as the show had been successful. Visitors cycled in and out of his tent, admiring the brightly colored images.“I’m here for several art events, but I’m here at this one because it has a great reputation,” Canham said about the Fourth Street Festival of the Arts and Crafts, which has occurred annually since 1977.While the temperatures hovered around 90 degrees, 120 artists from all over the country united in Bloomington this weekend to show off their art. The show ran Saturday through Sunday, and vendors displayed everything from wooden furniture to handmade kaleidoscopes.Along with the art for sale, attendees were able to purchase food from surrounding ethnic restaurant stands and learn about local organizations at their stands on South Grant Street. As visitors walked down the street, they could listen to the Bloomington Storytellers Guild at the Spoken Word Stage or the live music of the Hoosier Youth Philharmonic. Although the show was orginally created as a way for Indiana artists to show off their work, vendors now come from across the country.Miky and Steve Cunningham, self-taught potters from Iowa, displayed their work at the show .“With the heat, I thought I did really well yesterday,” Miky said. “I would say I do about 40 shows a year, so I’d say it’s above the average show.”The couple won the Barb Bihler Award for Functional Ceramics.Nine vendors received various other awards, and Canham was also a winner.“I’m always honored when somebody thinks that I’m worthy,” Canham said about his third place win for 2-D art. “Being singled out like that is really neat.”Follow reporter Amanda Arnold on Twitter @Amanda_Arnold14.
(09/03/13 4:09am)
____simple_html_dom__voku__html_wrapper____>You know you’re in a good class when an instructor brings in food the first day.Professor Richard Wilk walked in the room with his miniature daschund, class syllabi and a Ziploc bag full of what looked like chocolate truffles from afar. I was ready for my first day of ANTH-E421: The Anthropology of Food.We went over the handouts and talked about the semester schedule, but all I could pay attention to was the contents of the plastic bag. Halfway through the class, he finally opened up the sack and gave each student one of the brown globes.The mysterious food was a longan, a Southeast Asian fruit related to the lychee. When the professor asked who had eaten one before, no one raised his or her hand.After a little instruction on how to eat the fruit, we peeled off the rough skin, examined the milky, translucent flesh inside and popped them in our mouths, biting carefully to avoid the smooth seed in the center.Naturally, we were told to describe our first impressions of the fruit.One girl said it tasted like a grape, while another girl said it reminded her more of a cantaloupe. I kept to myself, frustrated that I was unable to think of a way to describe the flavor.Turns out, I’m not the only one who has a hard time talking about taste.After we had all given our answers, the professor raised a good point — we all used other familiar foods to describe the taste of the fruit.Aside from describing flavor by listing one of the five tastes, such as sweet or salty, people tend to describe the texture of the food and relate the overall taste to another food.And more than often, people just say if something tastes good or bad.SOMA sells coffee with “hints of chocolate, berries,” and processed foods describe their contents by turning ingredients into adjectives — macaroni is cheesy and pasta sauce is garlicky — but what is the actual flavor?Without using the word “cheese,” I don’t know how to say what cheesy tastes like.The English language has few words to describe flavors.Think about that next time you try to describe a food. Fifty bucks you’ll just end up saying it’s good.— acarnold@indiana.edu. Follow columnist Amanda Arnold on Twitter @Amanda_Arnold14.
(09/03/13 3:28am)
Amanda found it difficult to describe the flavors of the food she had in Paris, as she often didn't know what exactly she was eating.
(09/02/13 8:00pm)
____simple_html_dom__voku__html_wrapper____>Rick Canham traveled over 2000 miles from Portland, Ore. to Bloomington to show film prints of Tibetan people he had photographed in Nepal. Canham’s long travels were worth it, as he said the show had been successful. Visitors cycled in and out of his tent, admiring the brightly colored images.“I’m here for several art events, but I’m here at this one because it has a great reputation,” Canham said about the Fourth Street Festival of the Arts and Crafts, which has happened annually since 1977.While the temperatures hovered around 90 degrees, 120 artists from all over the country united in Bloomington this weekend to show off their arts at the fair. The show ran Saturday and Sunday, and vendors displayed everything from wooden furniture to handmade kaleidoscopes.Along with the art for sale, attendees were able to purchase food from surrounding ethnic food restaurant stands and learn about local organizations at their stands on South Grant Street. As visitors walked down the street, they could listen to the Bloomington Storytellers Guild at the Spoken Word Stage or the live music of the Hoosier Youth Philharmonic, Although the show was originally created as a way for Indiana artists to show off their work, vendors now come from across the U.S.Miky and Steve Cunningham, self-taught potters from Iowa that work on every piece together, displayed their work at the show for the third time.“With the heat, I thought I did really well yesterday,” Miky said. “I would say I do about 40 shows a year, so I’d say it’s above the average show.”The couple won the Barb Bihler Award for Functional Ceramics, which is named in memory of the influential Bloomington potter involved in the fair before her death in 1999. Nine vendors received other various awards, and Canham was also a winner.“I’m always honored when somebody thinks that I’m worthy,” Canham said about being his third place win for 2-D art. “Being singled out like that is really neat.”Follow reporter Amanda Arnold on Twitter @Amanda_Arnold14.
(08/27/13 2:09am)
____simple_html_dom__voku__html_wrapper____>I knew I was meant for the food world when I found myself able to list more James Beard Award-winning chefs than Golden Globe-winning actors. This Sunday and Monday, I spent my time refreshing my Twitter timeline for live coverage of MAD3 while my friends watched the 2013 Video Music Awards.In 2011, René Redzepi, the owner of Michelin-starred Noma, started MAD, a forum for chefs and gourmands all over the world to discuss everything food-related. Once a year, MAD holds a two-day food festival in Copenhagen where people meet to eat and listen to these talented chefs and intellectuals speak.This year, chef David Chang, and writers Chris Ying and Peter Meehan — three men who I have to thank for creating Lucky Peach, the beloved food quarterly at which I interned this summer — curated it. In fitting Lucky Peach feistiness, the three men themed the event “Guts.”And while actual guts did make an appearance – butcher Dario Cecchini slit open a hanging pig onstage during his talk on “conscientious carnivorism” – many speakers spent their time talking about the current and future state of mankind’s relationship with food.Historian Michael Twitty said the foods made by enslaved peoples, such as jambalaya, transformed the culture of their enslavers. He argued chefs can do the culinary world justice by preserving the ethnological and ecological roots of such dishes. Chris Ying spoke about the carbon emissions of popular restaurants, and how dining out can harm the environment. Even the meals served had a message. The 22 women of Tawlet, the farmers’ kitchen of Lebanese farmer’s market Souk el Tayeb, served dishes that were reminders of the benefits of eating local, in season foods. And yes, intestines were served.Despite the individual takes, there was one message nearly all speakers touched on.Danish Author Tor Nørretranders, graffiti artist David Choe, three-Michelin-starred chef Pascal Barbot and others preached that in order to achieve greatness, in the kitchen and life in general, one must have guts. So when the videos are posted online, probably around the time of the Emmy Awards, I think I know what I’ll be doing. Follow columnist Amanda Arnold on Twitter @Amanda_Arnold14.
(08/26/13 1:58am)
____simple_html_dom__voku__html_wrapper____>When Talia Halliday noticed the lack of handmade shops in Bloomington, she said she was disappointed. In February 2013, she decided to do something about it. On Aug. 24, Blueline Gallery opened its doors 11 a.m. - 7 p.m. for Gathering, Halliday’s one-day pop-up shop that featured handmade art from 35 local artists. This is the third time the pop-up shop has occurred. “I do a lot of craft shows myself — I’m an artist,” Halliday said. “But instead of doing another show, I wanted to do a shop that had handmade items.”However, Halliday said she wasn’t quite ready to make the jump to take on anything long lasting.“This is a way for me to test the waters to see if I can have a shop,” she said. At the end of July, Halliday started accepting applications from artists who wanted to display their artwork at the shop. She received over 50 applications but was only able to let in 35 artists.The first Gathering highlighted gifts suitable for Valentine’s Day, and the second shop featured gifts for Mother’s Day. Talia said for the most recent shop, she hoped to appeal to college students seeking dorm room decorations and affordable accessories. “We’re doing these one-day events throughout the year and through the month of December to promote shopping local and shopping handmade for the holidays,” Halliday said.Outside the gallery, shoppers could buy food from Gypsy Moon Nosh Wagon and listen to live acoustics of Gray Stephenson and Danny Huggins. Christie Cooper, a Bloomington local, said she was impressed with the atmosphere.“I’m thinking about getting one of the turntable cards,” Cooper said.An hour into the event, Halliday said it had already been a great day. She said one day she hopes to install Gathering in a permanent shop. “I really want to be an arts advocate and advocator for my artist friends, because they’re super talented,” Halliday said. “I like sharing everyone’s work because so many people haven’t seen it.”ABOUT THE ARTIST:Talia Halliday moved to Bloomington in 1998, but she’s been doing art since she was a kid.In 2009, she helped organize the Bloomington Handmade Market. Feeling inspired, Halliday started Conduit Press, her own art business.“For my business, I make hand-bound leather journals with recycled leather and scrap leather, and then I also use vintage books and turn them into little boxes and funny things,” she said. And when Halliday’s not making art, she works as a full-time mom.“I have a 4-year-old, and 12- and 18-year-old’s,” she said. “So yep, I’m pretty busy.”Follow reporter Amanda Arnold on Twitter @Amanda_Arnold14
(08/26/13 12:39am)
Artist Talia Halliday checks out a customer Saturday at Gathering. Halliday started Gathering in February 2013 and is her third time holding the one-day pop-up shop.
(08/25/13 4:47pm)
The 25th Annual Salsa contest took place on Saturday. The event was complete with salsa dancing and a salsa-making workshop.
(08/20/13 1:38am)
El Farolito is often credited for having the best super carne asada burrito in San Francisco.
(08/20/13 1:36am)
____simple_html_dom__voku__html_wrapper____>I spent my summer in San Francisco, a city where California avocados are truly local.The city where kids trade in Chipwich’s for local It’s-Its, an oatmeal raisin cookie ice cream sandwich enveloped in a thin layer of chocolate; where Mission burritos pack one-and-a-half pounds of carne asada, beans and rice into entities that stand up vertically on their own; where you can find a ramen shop next to a Salvadoran pupuseria next to an In-N-Out Burger. In San Francisco, food is more than sustenance — it’s an essential part of the city’s culture.Growing up with a working father and a mother that preferred to express her creativity through painting rather than cooking, I familiarized myself with mixing bowls and the oven at an early age. And while I was sometimes resentful, finding myself in the kitchen out of necessity, I developed a passion for mixing ingredients to create different flavors.Before I was old enough to ride a bike without training wheels or do long division, I knew something about food that some go all their life without knowing — that food wasn’t just nourishment. Food could tell a story about the chef, a specific moment or even the ingredients.And 10 years later, I found myself living in a one-bedroom apartment in San Francisco, making ginger scones for minimum wage at Sandbox Bakery and fact-checking Anthony Bourdain’s submission at my internship for food quarterly Lucky Peach, a publication that centers on the intersection of food and culture. In my free time, I ate as much as I could.San Francisco boasts a very ethnically diverse population, and because I believe the best way to learn about a culture is to eat its food, that’s what I did. The Burmese fermented tealeaf salad didn’t just offer me some of the most delicious, complex flavors I’d ever experienced — it offered me a look into Burmese and San Franciscan culture. You don’t have to stroll through street markets with Andrew Zimmern in Southeast Asia to eat foods that seem “unusual.” Any dish can tell a story.I’m bringing that knowledge back to Bloomington.Now that I’m back home, I seek to not only learn more about food in general, but about how it fits into this town’s culture. I’ll continue to study food anthropology, to learn about Japanese cooking from a local chef and to work for Lucky Peach from afar — and then I’ll probably write about it. I hope you’ll stick with me as I continue to devour what’s put in front of me, and hopefully, I’ll spit out something that isn’t too gristly. — acarnold@indiana.edu. Follow columnist Amanda Arnold on Twitter @Amanda_Arnold14
(08/19/13 6:01pm)
____simple_html_dom__voku__html_wrapper____>The self-proclaimed “rock ‘n’ rollers” Chrome Pony will take the stage 8 p.m. Tuesday at Rachael’s Cafe as part of its six-day mini-tour. Tickets can be purchased at the door.The Nashville-based band is led by two brothers, Tyler and Kyle Davis, and has three additional musicians. The all-male group made its debut in 2011 with its first album, “Illegal Smiles,” and has since released one other, “Lazy Bones,” in March 2013. Ranch Ghost, another Nashville-based band that performed at Bonnaroo this year, will open for Chrome Pony. The five-man band describes its genre on its Facebook page as “foreground music.” The two bands started their six-day mini-tour on Aug. 17, and are stopping in Bloomington after passing through Arkansas, Missouri and Illinois. The bands didn’t originally plan to perform in Bloomington according to the original announcement, but on Aug. 12, Chrome Pony announced the show on its Facebook page.Chome Pony performed at the Root Cellar in June 2013, so it’s not the band’s first time in Bloomington. Rachael’s Cafe is located at 300 E. Third Street. It’s an all-ages venue that serves alcohol, coffee and food. All refreshments will be available for purchase during the show.Although Rachael’s normally closes at 9 p.m. Tuesday, it will stay open until the end of Chrome Pony’s set. The concert is expected to conclude around 11 p.m.To listen to Chrome Pony or Ranch Ghost’s music, find them on Spotify or visit their respective Bandcamp pages, chromeponynashville.bandcamp.com and ranchghostcoasttocoast.bandcamp.com.For more concert information, visit rachaelscafe.com.
(07/18/13 4:00am)
____simple_html_dom__voku__html_wrapper____>First impressions aren’t always the most accurate, as is the case with Sara Bareilles’s third album “Blessed Unrest.” Bareilles released the energetic single “Brave,” a song in which she urges society to be courageous, while epitomizing catchiness. The song also serves as the opening track of the album, but doesn’t accurately foreshadow what follows.It’s evident Bareilles infused “Brave” with peppiness in hopes of a top single — not because it corresponds with an overarching album theme or sound. The rest of the album features jazzy ballads. Not one of the songs sounds much like another.This juxtaposition of differing sounds and styles is nothing new for Bareilles, though, as her premiere album “Little Voice” was one that featured both top hit “Love Song,” as well as the pained plea “Gravity.” While this worked for Bareilles on past albums, this lack of cohesion hinders the album’s memorability.At times, Bareilles’s lyrics suffer from triteness, such as “life is not meant to be wasted” in “Chasing The Sun.” But where she excels is songs that display her ability to coo jazzy melodies, such as “Manhattan.” However, fans of Bareilles and general listeners alike will find this album enjoyable. It’s easy to listen to, it doesn’t try to do too much and it follows the style of her preceding albums.And there’s something to be said about that.
(05/16/13 4:00am)
____simple_html_dom__voku__html_wrapper____>Summer is officially here. The time of the year when dorms and Greek houses empty out, students head to quarries to take the jump and everyone pushes the boundaries of what’s the least amount of clothing one can acceptably wear in public. Bloomington is no Florida or Texas, but let’s be real — it gets hot. There are few things worse in this world than the feeling of being too hot. And now, with these three simple projects, you’re one step closer to keeping cool while looking cool. So take your boring t-shirt and turn it into the perfect summertime tank! To those who aren’t so crafty with a needle and thread, don’t stop reading just yet — all you need is a little common sense and a good pair of scissors to pull off these simple t-shirt revamps. Now pull out your plain old band shirts and IU gear, and get going!The simple crop top:This is by far the easiest t-shirt project. All you need to do is cut off the bottom third or half of your t-shirt (depending on how high your want your crop top), cut a wide neck at the top of the shirt, and either cut the sleeves half-off, or completely for a tank top. In less than five minutes, you’ve got yourself a new shirt!The racerback tank:For this tank, start by cutting off the thick collar of the shirt. If you want a lower neckline, cut a few inches below the collar. Next, cut off the sleeves and down the sides of the shirts, so the armholes would extend down to the middle of your ribs. Flip the shirt over and cut the armholes deeper into the middle of the shirt, so the back of your shirt begins to look like a racerback tank. Now, for extra style, tie a piece of lace or fabric in a bow in the middle piece of t-shirt that runs between your shoulders to cinch the back into a complete racerback style. Cut off the bottom seam of the shirt to complete the cut-up look, and you’re finished!The ‘70s tied tank top:First, cut off the sleeves right along the seam. Then, you’ll want to cut off the neck of the shirt a little past the seam. Here comes the hardest part: flip the shirt over and cut off the bottom third of the shirt, like you’re making a crop top. However, only do this to the back of the shirt. (If you look at the shirt, the front will look like the original shirt and the back will have the bottom third of it cut out). Then, cut the front of the bottom of the shirt into a triangle. The point should reach down to the bottom of the shirt in the middle of your body. Then, cut a slit up the middle of the triangle and tie the two strips into a knot.
(04/26/13 1:23am)
____simple_html_dom__voku__html_wrapper____>“The Artist” showed us last year we can still appreciate movies without sound.For the first time ever, IU Cinema will host Slapsticon, a four-day comedy film festival that features clips from the era of silent film. The screenings will run from June: 27-30, which is during IU’s Summer Festival of the Arts.The festival has been held in Washingon, D.C., since its start in 2003, and is emceed by Richard M. Roberts, a silent film and comedy historian. This is the first year the festival will take place elsewhere, and IU Cinema Director Jon Vickers is enthusiastic. “IU Cinema is very excited to host Slapsticon this summer,” Jon Vickers said in a press release. “It’s a wonderful chance for audiences to see rare screenings from what many consider the golden age of film comedy.”This year, featured films include those with comics Buster Keaton, Olivia Hardy and The Marx Brothers. However, films with lesser-known actors, such as Lloyd Hamilton and Syd Chaplin, Charlie Chaplin’s half-brother, will also screen.To register for four-day or individual day passes for Slapsticon, visit the IU Cinema website. For more information, cinema.indiana.edu.— Amanda Arnold
(04/25/13 4:00am)
____simple_html_dom__voku__html_wrapper____>This marks my last DIY column. This is a sad day.But this isn’t the end. For those of you who have followed me throughout the semester, I hope you continue to do DIYs. Whether you’re making a honey and ginger concentrate for tea or growing herbs indoors, you’re having fun and creating something original. Plus, the best part about DIYs is you can modify the instructions to fit what you have and what you want to create. So continue to create. While I’ve enjoyed all my DIYs, what I’ve liked the most is learning how to get creative with “garbage” and keep it out of the trashcan. By simply saving up tin cans, wine bottles or even beer cans, with the help of some glue or string, there are endless opportunities as to what you can create. Plus, you’re sending less waste to America’s overflowing landfills. Therefore, I had to end my column by doing a project of this nature.My last and final DIY is one that everyone can — and should — do, because it’s cheap and beneficial in so many ways: build your own compost bin for Earth Day. I know the holiday fell on Monday, so this DIY is a little late, but a belated present to the Earth is better than no present at all. Now that summer is around the corner and it’s dead week, there’s no excuse to not spend fifteen minutes making this outside. With a compost bin, you can dispose of food scraps, leaves, cut grass and any other organic material. Yeah, you can leave old clumps of grass in your yard and throw food down the garbage disposal, but when you compost, you’re keeping waste out of landfills. Plus, if you garden, the compost helps flowers and vegetables grow. And if not, lay the compost around existing trees and plants in your yard. Now that’s good Earth karma.What you’ll need: a large plastic bin (no less than 18 gallons) with a lid.1. Make approximately 20 small holes in the plastic bin. Do this on the top and bottom of the bin.2. Fill the bin with a shallow layer of leaves or newspaper. Throw in organic waste (leaves, vegetables, coffee grounds, etc). You want your compost to be damp, but not wet. If it’s wet, add shredded newspaper. If it’s too dry, spray it with water.3. Keep the bin outdoors and in the shade. Gently shake the bin every day to aerate it. When the waste has broken down into small pieces, sprinkle it in your gardens.— acarnold@indiana.edu
(04/18/13 4:00am)
____simple_html_dom__voku__html_wrapper____>From high school football games to Halloween, everyone has worn face paint at one point or another.It’s just one of those things you never outgrow. Your parents smeared it on your face when you dressed up as a vampire for Halloween 15 years ago, you wrote your friends’ names on your arms with it at high school football games and band competitions and, one day, you’ll put the greasy paint on your kids’ faces. But this year you’ll smear it on your cheeks as you celebrate IU this weekend for Little 500. While I enjoy all the Little 500 activities, what I enjoy most is the simple act of celebrating in the name of IU. Between the numerous concerts, the bike races, the celebration of the history of IU and the anticipation of summer, it’s an exciting time of the year. That is why I’m making a simple, homemade face paint that won’t cost you a fortune — because what better way to show your enthusiasm than smearing paint on your body?This week’s DIY is practical for everyone: it’s not gender-specific, event-specific or age-specific. While it’s useful for people supporting friends and teams in the races this weekend, who says you can’t paint an “IU” on your cheek and walk around downtown? I made a red face paint using all natural food coloring in the spirit of IU, but this recipe can be used to make paint of any color for any occasion. But if you make a color other than red or white for this weekend, get out of here. This is Little 500 — show some IU spirit.What you’ll need:1 teaspoon corn starch1/2 teaspoon water1/2 teaspoon cold cream (plus more to help remove paint later)2-5 drops red food coloring1. Mix all ingredients together. Add as much red food coloring as you want.2. Put on face powder or extra cornstarch to help keep the paint in place.3. To remove the paint, rub cold cream on the desired area until the paint starts to slough off.WARNING: This paint can temporarily dye your face, so I suggest using an all natural food coloring dye. I also suggest you not put this on your face if you have a job interview the next day.
(04/11/13 4:00am)
Because it is undeniably springtime,
and I want to dedicate every bit of my living to appreciating life, I
made treats for the other inhabitants of my house: the birds.
(04/11/13 2:43am)
DIY: Heart-shaped birdseed ornaments
(04/04/13 4:00am)
____simple_html_dom__voku__html_wrapper____>Birds are chirping, students are “dartying,” and UGG boots have (almost) disappeared. Has spring finally arrived in Bloomington?While I’m wary of making this statement for fear of scaring it away, it appears that our colder days are behind us. I’m not one who dislikes winter, as I’ve lived in Indiana all my life and appreciate all four seasons, but once April arrives, I’m ready to put away my winter coat. And when it’s warm out, I’m ready to stop being a hermit and get motivated to rejoin the outside world. This season started with an enjoyable stroll to interview for my online journalism class.Upon arriving at my source Lucille’s house, I couldn’t help but take note of the incredible gardens in her lot. While they were barren for the season, she kept her passion for gardening alive in her house. We talked about genetically modified foods for half an hour, and recognizing my passion in organics and gardening, she gave me a seedling of pineapple sage as we parted.As the weather warms up, it’s a great time of the year to start growing produce and herbs inside before transferring them outdoors. Therefore, my spring-themed DIY this week is DIY: indoor garden edition. While I now have pineapple sage growing in my window, you can care for any herb that you desire. Then, when the weather is warm enough, you can transfer your herb outside or even trim it and keep it indoors. No green thumb is necessary for this. Just pick an herb or produce, use your search engine research skills about caring for it (how often to water it, if it likes sunlight, etc.) and get out there! What better way to thank Mother Nature for the warm weather than sending some oxygen back into the atmosphere? The world is a beautiful place — let’s keep it that way.What you’ll need: a small pot, a seedling (also known as a baby plant) or seeds, potting soil1. Pour potting soil loosely into your pot, about two inches high. 2. Add your seedling or seed, and fill the soil up approximately one to two inches.3. Water your plant, keep it in (or out) of sunlight and care for it.Why to grow:Are pets too high-maintenance? Not enough return on investment? If you can’t handle a cat, try a plant. Specifically, grow some herbs (notice we said herbs, not herb). You get to put the love into them that you’d give to a pet, and when they get big enough, you get to eat them. Find small pots and containers at Goodwill, buy some nice gardening dirt, and you’re set — cute decorations and edible pets, all in one.Pro tips: Make sure your containers have holes in the bottom, and buy a shallow dish or tray to push under them. The soil needs to drain as you water it, and you can use the amount of pooled water as a gauge of how much more your plant needs. Turn your plants often to make sure they grow evenly. Only harvest from them when they’re at least 6 inches tall, and don’t take more than a few leaves at a time. Wait for growth equal to the amount you took before you harvest again. HERBSMint:This herb prefers partial shade and does better in containers than it does in actual gardens. Mint will overtake other plants at a frightening speed, so it’s best to keep it isolated. It’s not too particular about soil. As long as you water it a lot and put it in the sunniest window you have, it should do well. GOES IN: Mojitos. And roasted vegetables and light salads.Lavender:This flowery herb does well inside as long as it has lots of sunlight. You can actually water lavender less than your other plants — it prefers looser, more arid soil. If you’re not satisfied with the fabulous smell, the blossoms are actually edible. GOES IN: Your flower vase, aiolis, salmon, dense breads and cakes Oregano:Oregano definitely needs full sun (it requires six to eight hours of light a day), but it does well in container gardens as long as it’s in a sunny place. They only need to be watered once in a blue moon. GOES IN: Italian food. Duh. Oregano always plays nice with tomatoes. Parsley:Parsley can take partial sun in a pinch, but it will grow faster in an east- or west-facing window. It’s a hardy plant that grows well in normal soil — you don’t necessarily need fancy gardening dirt. If you move it outside in the summer, it attracts butterflies. GOES IN: Rice dishes (like taboulehs and pilafs), pastasRosemary:This herb grows well both inside and outside and does well in containers — it’s basically stupid-proof. Rosemary actually prefers soil with lime content, so add a few crushed eggshells to the dirt you pot it in. Grow it in a south-facing window for best results. GOES IN: chicken and fish dishes, savory breadsChives:These pretty little herbs do well in containers, and they’ll brighten up your kitchen with their pink blooms. They like sun and need six to eight hours per day. Don’t start your chives from seed — replant an already established plant and cut off the tops to encourage new growth. GOES IN: pretty much any savory dish. They have a mild oniony, garlicky flavor that tastes particularly good with creamy sauces, white meats and potatoes.
(04/04/13 2:29am)
dummy-proof