I am going to be slightly harder on this dish than the others, because I feel that as the cover photo it is emblematic of the 60 RECIPES and, by extension, of summer itself. First quibble: "slow-roasted" is not a phrase that I associate with summertime cooking. Don't get me wrong, I loooooove long, slow cooking methods, even in inappropriate seasons. But I am not an extremely popular cooking magazine! I need guidance on how NOT to have my oven on all afternoon when it's 100 degrees outside, because that's what I ridiculously revert to much of the time.
Second quibble: uncooked Israeli couscous, at least the whole wheat version, looks and smells somewhat like those fish pellets you can buy at the zoo.
|Counterpoint: that makes it more of a theme dish, which I like.|
|A more conscientious recipe writer would add a reminder at the bottom to make sure you have not abandoned any elements of the dish in the refrigerator, is all I'm saying.|
|Wait, the most-cooked thing wins, right?|
The afternoon was redeemed by the Americanist-looking beer I could come up with.
|I just think FIRE EAGLE bears repeating here.|
|She was especially unhappy about being offered a wedge of watermelon.|
|And pants to put them in!|
|Wait until she gets a load of the bear. (H/T Elizabeth, that video made me prouder of America than anything else all day.)|
|(Adds "independence" to Ivy's List of Exciting Things.)|