A blade shines in the darkest of the nights
Our mini summer vacation at Pierre's grandparent's house up in Brittany was great - love the big old house and the vast green for our little ninja to run about and explore on her own, not forgetting the trips to the seaside: she loves running after the waves and refused to return home even though she was turning blue from cold. She also had a great time playing ball with her 96 year old great grandmother and was up to non-stop mischiefs around the house - climbing on the chairs and the stairs (I had a little heart-attack-moment when I found her half way up the stairs to the 1st level looking for her grandmother). Little ninja enjoyed herself thoroughly, can't say the same for her parents. We were suffering terribly from IWS (Internet Withdrawal Syndrome). As much as we were enjoying ourselves with the slow and tranquil pace of life in Brittany, I don't know if we could have survived 1 more week of surfing via a telephone line. Gosh! It's great to be back in civilization - first thing I did when I got back (after unpacking all the stuff of course) is kiss my ADSL modem. Man, I miss it so much. All I need is just switch on my PC and all the pages flow so fast, pulled out of thin air through the magic of Wifi.
Now, back to the kitchen... today I'm going to introduce a wonderful appetizer called Taboulé - a North African appetizer that consists of herbs mixed together with tomatoes, cucumber and couscous. The original recipe is made up mainly of parsley and mint and Bulgur instead of couscous, however the dish has become popular in France in a slightly modified form.
My very first taste of taboulé was at Michèle's house. It was very sunny that day - a perfect day for BBQ (that's what we had) and we were all withering under the summer heat till Michèle brought out this lovely and cold delicious looking bowl full of fresh veggies and some sort of wheat in it. I was rather intrigued by it. At first mouthful, I fell totally in love with this dish.
It's a very refreshing appetizer with a minty-parsley-lemony aroma, the crunchiness (and coolness) of cucumber and the lovely flavour of tomatoes all mixed into one. I like how all the herbs and vegetables complement each other so lovely together. The dash of Tabasco gives it a very light kick. It's great dish for summer.
What I like best about this dish is :