Guest Article by Tyler

After successfully preparing a delicious dish of Murghi Ni Curry, our second foray into the book 660 Curries by Raghavan Iyer was Badam Murghi. Again, I can only guess as to what this might literally translate to, but it is anglicized as “Yogurt-Almond Chicken with a Spinach Sauce”. If you haven’t read the article on the Murghi Ni Curry, take a minute to do so, as I will be making numerous comparisons between the two.

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I was browsing Gourmet Magazine online when I saw this recipe for haroseth.  Not being Jewish, I have never tasted haroseth, but the ingredients set my mind wandering—what could I create with fruit and nuts?

To say I love fruit is a massive understatement.  Earnest devotee would be a more accurate description, as would obsessed addict.  This summer I absolutely went wild over the fresh peaches, nectarines, and cherries; for the latter, we actually took a 145 mile round-trip to Leona Valley to hand-pick a few buckets of fruit.  There were no leftovers.

But because I love my fruits so well and because my nutritional needs must be balanced, I am extremely picky about how I consume fruit and what kind of fruit I consume. 

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