Anyone who lives or has lived in the United States probably associates the smell of cinnamon almost exclusively with that time in mid-November when it starts pumping madly out of every imaginable place as the non-descript, agnostic time called 'The Holidays' approaches. It's syrupy, gloopy, warm, comforting, and ruins millions of cappuccinos year-round. But I find that it's really a brilliant spice for flavouring meat. So I did so for some comfort-food on Sunday I made youvetsi, which is a beef stew with cinnamon and tomatoes and orzo pasta. Delicious!!!
Recipe on request.
No comments:
Post a Comment