There are grasshoppers outside singing, hiding beneath
browning grape leaves, watching droplets explode like tiny bombs.
Not exact matches
1 cup French green or
brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint
leaves, chopped 1 bunch arugula, stems discarded and
leaves washed well, spun dry and chopped 2 cups cherry or
grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned
nova scotia dulse *, ginkgo biloba
leaf extract *, Japanese green tea extract *,
grape seed and skin extract, Swedish bilberry extract *),
brown rice crisps *, honey *, natural mixed tocopherols.
Martha Stewart stuffs
grape leaves with
brown rice and bakes them to prepares dolma, a popular Middle Eastern dish.
We encounter lovers lifted from an Indian temple sculpture; monkeys and lion dogs borrowed from Chinese art; a
grape - eating goat surrounded by lovely
leaves (some made of felt), suggestive of folk art; and seemingly abstract planes of color that turn out to depict gallery walls, urban skyscrapers or a sendup of a suave
brown Hollywood interior.