Had the same reasponse as Judi. Will be looking up velvet as a verb as soon as I finish this comment. I can’t think of any less appealing name for a dish than “grain bowl.” I don’t think I’ve even read the full description of any grain bowl I’ve ever seen on a menu – I skip right over them. Though I agree that they are the kind of thing we should be eating lots of (and I make lots at home, without ever calling them grain bowls). Alsoooo…. lucky me, I have buckwheat groats languishing in the back of my pantry! So I’ll be trying this pronto! Sounds really great. Thanks!
That opening paragraph! You could write about any old thing and I’d be happy to read it. (And, in fact, you often do, and I am.) That phrase, “faded cultural moments,” is one I can foresee myself quoting again and again.
Trends for the sake of being trends are too much for me, in food and elsewhere (I’m already so over blue algae everything), but I have loved grain bowls since the first time I made one. As someone who eats grains/vegetables/cheese/nuts more than most other things, the concept of a (semi-composed) grain bowl makes me feel like I’m eating an acceptable dinner, rather than a side dish, if that makes sense. I love the idea of this book – and of adding rosemary to the buckwheat.
I cannot stop eating this. I love the sweet combo of maple syrup and the savory flavor of rosemary together. No one else in my family likes it. Great! More for me!! I just commented on your turmeric puffed millet post. I thought you’d also posted about this unusual combo. Makes me even more inclined to try the millet nola. Thanks for the inspiration.