http://bluejeangourmet.com/2012/04/17/the-food-of-my-people-upma/?utm_source=rss&utm_medium=rss&utm_campaign=the-food-of-my-people-upma Unfussy food from a fun-loving kitchen Thu, 09 May 2013 18:09:59 +0000 hourly 1 http://wordpress.org/?v=3.5.1 http://bluejeangourmet.com/2012/04/17/the-food-of-my-people-upma/#comment-6955 Peggy Mon, 23 Apr 2012 01:54:08 +0000 http://bluejeangourmet.com/?p=2507#comment-6955 I’ve been trying to work more protein into my breakfasts as well (though less consistently). Even lo-sugar yogurts with a decent amount of protein can leave you hungry and have a crash. Charcuterie, cheese, and a little pastry is common in Europe. I love that for breakfast. Or lunch or dinner, for that matter

]]> http://bluejeangourmet.com/2012/04/17/the-food-of-my-people-upma/#comment-6907 Blue Jean Gourmet Thu, 19 Apr 2012 02:42:57 +0000 http://bluejeangourmet.com/?p=2507#comment-6907 Ruthie–good questions, both! You can find both asafetida & curry leaves at an Indian grocery store. The brand of asafetida I use comes in a very small, white plastic cylinder. It’s super-pungent, so a little goes a long way, and will last forever in your spice cabinet–just be sure to put it inside a Ziploc bag or it will transfer its odor. The curry leaves, pictured in the photo above alongside the ginger & dried red chili, will be in the refrigerated/produce case. They keep for a few weeks in the fridge, wrapped loosely in paper towels and bagged. I really ought to look into growing it myself now that you mention it…

]]> http://bluejeangourmet.com/2012/04/17/the-food-of-my-people-upma/#comment-6903 Ruthie Wed, 18 Apr 2012 17:29:45 +0000 http://bluejeangourmet.com/?p=2507#comment-6903 Love this post and *very* happy to have your upma recipe! A few questions, though. Where can I find asafetida? And I’ve only seen/used curry in paste and powder forms — where can I find leaves? P.S. A piece of toast jam-packed with egg salad has become my go-to breakfast… yum.

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