The Yellow House

Let’s talk about honestly about millet, because the truth is, millet is birdseed. Yeah. I said it. We can wax poetic about various non-wheat grains and seeds as much as we want, but at the end of the day, when I hear the word “millet”, I remember my maternal grandmother filling her birdfeeders. Which isn’t a bad memory, per se, it’s just not evocative of…people food. » Click to read more

The evenings stretch out ahead these days from such an early hour. By the time I leave the office, it’s already dark, and those wonderfully mammalian curl-up-in-your-house-and-eat-and-stay-warm instincts kick in pretty quickly.This three-grain chili fits the bill nicely on these evenings (I’m calling it three grain even though lentils are not a grain, technically. Oh well.) Chuck stirred it while it was on the stove and exclaimed, “There’s so much in there!” And there is. I find that a meatless chili needs a good variety of textures to reach that not-quite-soup, not-quite-stew grey area that chili must straddle. Millet in soups is a recent discovery and is fantastic; but with all these liquid-sucking grains, beware that upon reheating, you might need to add a bit more liquid to reconstitute it. It’s also a great canvas for any mixture of your favorite beans; here, I threw some adzuki beans in with pinto. » Click to read more