Word: basilic
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...PUHOI CHEESE This small company makes some exquisite double-cream brie and salty feta. Their distinctive blue cheeses come in a mild version for beginners and-for aficionados-a sharper, stronger, crumbly blue-veined variety called Kaha Blue. They also make two flavored feta cheeses-basil and pesto, and garlic and cumin-both of which make food seasonings. Recipes are available at puhoicheese.co.nz...
Some of the imaginative food you'll get to experience? How about double-baked beetroot and rocket soufflé, springbok loin in balsamic broth with curried gnocchi, orange-glazed ostrich filet with sweet-corn and basil pancakes or bobotie (a curried meat and custard dish)? Or maybe you're hankering for karroo lamb and rose-petal ice cream...
...from novelty in 1927 to the norm by 1930. Wong had garnered raves for speaking German with a natural precision in her first talkie, Hai-Tang. Her West End stage debut in The Circle of Chalk, though, was calamitous. Critics derided her "Yankee squeak," and the show's producer, Basil Dean, blamed her for its early close. Apparently, she didn't always project for audiences to hear her, and when they did they were appalled by her flat California diction. Well, she was from California. Maybe she didn't look California? Here's what Katherine De Mille said...
...next time your entree arrives with a tuft of tiny greens on top, don't push them aside. Those diminutive, seemingly unnecessary sprigs of baby basil, chervil or arugula are an integral ingredient, not a garnish. The teensy leaves are sprouting up in restaurants across the U.S. as chefs discover that big flavor is sometimes hidden in little bundles. Charlie Trotter pioneered the use of microgreens at his namesake Chicago restaurant, paving the way for the baby herbs to show up on the menus of such eateries as Alain Ducasse at the Essex House in New York City...
...have faculty panels, an ice cream bash, open houses, the a cappella jam, social and academic meetings and more,†Basil said...