Blogs

  • NityānandaChandra's picture
    Posted: 3 years 10 weeks ago
    Dallas Morning News, Each week we will post a question to a panel of about two dozen clergy, laity and theologians, all of whom are based in Texas or are from Texas. They will chime in with their responses to the question of the week. And you, readers, will be able to respond to their answers through the comment box. Centre College professor Beau Weston operates an interesting blog, the Gruntled Center. He put up a post last week that draws from a lecture he recently gave at his Kentucky...
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  • Syndicated's picture
    Posted: 3 years 10 weeks ago
    Author: Kurma
    Are onions actually 'good for you'? If you were thinking 'yes', then read this.
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  • Syndicated's picture
    Posted: 3 years 11 weeks ago
    Author: Kurma
    "Gezundheit!!", I hear you say. Thanks, but no, actually Basbousa is the name of a sweet, and a delicious one at that. There are many versions all over North Africa. Why do I mention this? Another 'ask Kurma' submission, of course. If you go to google and key in 'ask cooking', you'll find me, a few links down. Remarkable. I receive 2 or 3 a day, from around the world. T R from Paris, France asks: "I really would like to do semolina cake but not sure how to do. Thank you." Here's my recipe...
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  • Syndicated's picture
    Posted: 3 years 11 weeks ago
    Author: deshika
      Last night I was with one of our forty local groups here in London. This particular sanga, as we call our groups, was at a suburban home in the shadow of the massive arch of the new Wembley Stadium, which dominates the skyline around here. The group members were preparing for a ‘Japa Marathon’ – an event they hold every time an ekadasi coincides with a Sunday. The idea is very simple. Sunday is the day off in Britain, ekadasi is the day for extra rounds of maha-mantra...
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  • Syndicated's picture
    Posted: 3 years 11 weeks ago
    Author: Kurma
    Here's a recipe that never made it to any of my cookbooks. It might feature in future publications of mine, though frankly I think that my current four cookbooks are 'it' for this lifetime. Israeli Warm Salad of Roasted Pumpkin, Spinach and Zhoug Zhoug, a well-loved spice paste with Israeli-Yemenite origins, is made of fresh and dried ground spices and herbs, and is used in much the same way as Moroccan harissa. It keeps well under a layer of oil in the refrigerator. Served with warm...
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