This evening I made some flank steaks with a marinade from one of my favorite cookbooks, The Moro Cookbook. It is amazing how a marinade can improve a cut of meat.

What I like about the Moro Cookbook is that it has changed my perception of BBQ. I used to have a very US-centric view of BBQ but other cultures have been grilling food for longer than this country has existed.

Until about a month ago, I had never even heard of kohlrabi and now it seems to be everywhere I look. Its even in this ready-made curry:

Here are some tomato seedlings for later in the summer:

Not sure if I have a long enough growing season to actually get the plants to bear any fruit. If anything comes of it, post again.

Well, my first Kohlrabi experience came to an end last night. If I have to admit that even after steaming it for a good 15 minutes, it was still incredibly crisp vegetable to eat. Everything I read mentioned this characteristic but I had trouble imagining it until I tried it for myself. Well, its true. Kohlrabi is a very crisp vegetable.

Its OK - I would eat it again but its no fennel.

I like Heidi Swanson's blog, 101 Cookbooks.

We are fellow travelers in the sense that I own several cookbooks in common with her. I subscribe to her feed and often find intriguing recipes to try in her posts. I also love the quality of the food photos on her site - making food actually look appetizing is not easy.

I only recently learned that something called Kohlrabi existed but today it arrived by special delivery. Take a look:

I had to get the The Joy of Cooking out to see how to cook it. Apparently, you simply cut it into matchsticks and steam it. Mix with butter and parmesan cheese to serve. I'll try that tomorrow.

Kohlrabi - It's a vegetable. Who knew?