A-LŌ-HA.
If you’re anything like me, this Hawaiian greeting may feel like a bear hug the first time you hear it. Depending upon the situation it can mean, “Hello” or “Goodbye.” Whichever, the attitude behind the word is always one that communicates, “You are welcome here!”
In a similar way, this Hawaiian-style chicken salad is a sure way to declare “Welcome! So glad you’re here!” in a way your guests will understand.
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The women spread supper—a large bowl of cheese melted in butter, into which we dipped our maize bread, and very good it was. ~ Edith Durham, High Albania
Cornbread in its essence — flour, cornmeal, and butter — already qualifies as a world-champion comfort food. When you bite into a piece of it, just out of the oven — aah, yes — it tastes like home.
So how, you may be asking, could a gal improve on that?
You might try making some Pispili.
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“There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves.”–Thomas Wolfe
Are you happy they’ve invited you to make a dish for your next home group meeting but haven’t a clue what to make?
A small group gathering is an ideal occasion to introduce your crew to Qabili Palao, the national dish of Afghanistan.
For one thing, Qabili Palao packs big flavor and portions hearty enough to satisfy a small crowd. And for another, it’s likely a dish that no one in your crowd has tasted before.
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Abigail wasted no time. She quickly gathered … nearly a bushel of roasted grain, 100 clusters of raisins, and 200 fig cakes. ~ 1 Samuel 25:18
When it came to catering, Abigail of Carmel was no slouch. This wise woman of ancient Israel knew that a meal worthy of a future king had to include flavorful grains and lots and lots of raisins.
So guess what, beloved of the King? That means you, too, are worthy of a treat overflowing with the kind of sweetness that only plump raisins can give.
What, you ask, are zalèti?
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“Authenticity” —as a goal—sounds noble enough, but flavor is what counts.
The Spaghetti Carbonara recipe I’ve followed for decades, one I can vouch for, comes from a vintage cookbook called…
The Italian Cookbook.
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