Chocolate-It's What's for Dinner

No it's not 1970 but I know that is what most people associate with fondue. Well you don't need to break out those bell bottoms and lava lamps to enjoy fondue. I think it get a really bad rap (look at me with the 70s lingo). Once you've tasted the real deal in Switzerland, you know that fondue is something that can be really delicious and not necessarily be a spit-sharing device. Cheese Fondue 1 clove garlic 1 1/4 c white wine, 2 T reserved 8oz gruyere  cheese, grated 8oz emmenthaler swiss cheese, grated 8oz Fontina, grated 2T cornstarch white pepper 1/4 t nutmeg Bread, cooked potatoes, broccoli, stringbeans and various other vegetables for dipping Rub the inside of a saucepan with the garlic. Discard garlic. Heat wine in saucepan until bubbly. Add handfuls of cheese while stirring. Mix cornstarch into reserved wine until dissolved. Add to cheeses. Season with pepper and nutmeg. Heat through. Transfer to a fondue pot and serve with assorted dippers. This...

I never thought I would like this and I made it one day and really decided it was a really great salad. The mint is delicious and not overpowering. It just brings to mind patchouli oil and lava lamps but it is so not that. Tabbouleh (adapted from ??) 1 c bulgar (cracked wheat) 1 1/2 c boiling water 1/2 English cucumber, diced 1/2 c red onion, minced 1 pint cherry tomatoes, quartered 3 T red onion, minced 1/4 c fresh mint, chopped 1/4 c parsley, chopped zest of 1 lemon 1/4 c lemon juice 1 t cumin salt/pepper 3 T olive oil Place bulgar in a bowl and pour boiling water over it. Cover bowl with plastic wrap and let sit for 15 minutes. Meanwhile, combine cucumber, red onion, tomatoes, onion, mint, lemon zest, and parsley; set aside. In a small bowl mix lemon juice, cumin, and salt/pepper. Whisk in olive oil. Combine ingredients and chill for at least an hour. On those hot summer days when you don't feel like cooking anything because it's too hot to eat and coo...