Trailing of the Sheep V (The Parade)

October 28, 2011 | Comments Off

October in Sun Valley, Idaho in the foothills of the Sawtooth mountains.

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Trailing of the Sheep IV (Weaving)

October 27, 2011 | Comments Off

These pictures are from last year’s (2010) Trailing of the Sheep Festival in central Idaho.

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Trailing of the Sheep III (Spinning)

October 26, 2011 | Comments Off

These pictures are from last year’s (2010) Trailing of the Sheep Festival in central Idaho.

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Trailing of the Sheep II (Shearing)

October 21, 2011 | Comments Off

These pictures are from last year’s (2010) Trailing of the Sheep Festival in central Idaho.

It’s a long wait at the barber’s shop.

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Trailing of the Sheep I (Herding)

October 19, 2011 | Comments Off

The region around the Sawtooth Mountains in central Idaho has a strong sheep ranching tradition since the 1860s. Over the past 150 years, settlers from sheep-herding communities from around the world – Scotland, the Basque region of Spain, Peru, Chile, Mongolia – have together established what is a uniquely American sheep herding heritage.

Each year, in spring, bands of close to 1,500 sheep wind their way up from the lower elevations of the Snake River plain of Southern Idaho, through Highway 75 and populated residential areas to the high mountain pastures. In the fall, they retrace their path south to the high desert plains. Like the Almatrieb in Austria, the sheep herders of the Sawtooth region celebrate this annual return migration as the Trailing of the Sheep Festival. It takes place in early October. These pictures are from last year (2010).

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Pongal topped with Cranberry Pickle, surrounded by sun-dried limes (Limoo Omani)

First, the right method to soak whole grains, lentils and beans.

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Stuffed JalapeƱos with Besan (Chickpea Flour)

October 3, 2011 | Comments Off

… with Pongal (Savoury Rice and Lentil Pudding) and a Peach.

These are based on a traditional Maharashtrian recipe for Stuffed Chillies (Bharleli Mirchi) from A Mad Tea Party. Peppers are stuffed with a spiced chickpea flour (besan) mixture and cooked to spicy, tender perfection.

I made this recipe thrice recently ‘cos it’s quick and easy, especially when you’re dealing with big batches of peppers. The fact that it’s incredibly tasty is a bonus. It’s true, I no longer can look at a plate of food without delving into its biochemistry and being a persnitecky pain in the ass, but then I’ve become largely impervious to how food tastes. I’m more concerned about how I feel once I ingest it.

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