The Fuzzy Chef & Friends

Readers will be unsurprised to find out that, given the opportunity, I again decided to make a very non-standard Thanksgiving dinner.  This TY Day, we were renting a beach house in Seal Rock, Oregon, so a "local seafood" theme seemed called for. Above is the view from the beach house.

Continue for the salad recipe and pictures ...

Since some people are still getting warm weather out there, I thought I'd post one of my favorite Middle Eastern salads. I call this Tabouleh Plus Plus because I like to turn Tabouleh from a starter into the main course of a cold lunch by adding lots of "stuff". Stuff, of course, being variable according to what's in season at the grocer's.

This picture is tabouleh with multicolored tomatoes, black lentils, red onion, Syrian sheep's milk cheese, and mint.

When FT Marinetti and "Fillia" opened the Holy Palate Tavern in Turin in 1931, they shocked and disgusted the diners with their culinary innovations. Even Marinetti's friendship with Mussolini wasn't enough to save the restaurant; after a flurry of articles about the absence of pasta on the menu, it folded quietly.

Yet, some of these "shocking and repulsive" innovations introduced by the Futurist Food Manifesto were merely 70 years ahead of their time, and have become not only known but sought after in modern America. One, in particular, pretty much dominates haute cuisine in this early 21st century.

Stacking.