Ok, most of you know what an amazing cook S is… cookies, challah, SOUP!, Daal, etc. In fact, I hardly cook anymore except for things involving the title “beans and rice” (since S cooks like a Southern man - beans are to be mushy and floating in lots of liquid on a little rice) and veggies, since I’m a bigger green veggie fan.

However, I got stress tummy a few weeks ago (triggered by my indulgence at the office in a hash brown from the Golden Arches, blech). Anyway, I couldn’t face anything except Matzos for a few days, and then S made me:

KASHA! http://www.aboutkasha.com/

Now, I had tried making buckwheat groat Kasha a few years ago, and it was horrible - like flavorless oatmeal gone solid (and no, that didn’t bring up fond ancestral memories from either the Jewish or the Scots side of my genes).

S makes it coated in eggs, then cooked in stock: it ends up as separate grains that are just, well, amazing. I can eat it cold or warm, tossed w/some veggies or beans…. I think I’ve had some almost everyday for the past two weeks (L will indulge me by eating a few spoonfuls, but it’s not as popular as rice.)

I wish opening a restaurant wasn’t such a big expense, hard to succeed at and exhausting - S’s cooking is so great and cheap, I wish he could share it with more folks. Well, now at least I know about Kasha!