P
a
g
e 1
6
F
OOD
J
u
fl
y 2
2
, 20
1
5
C
a
r
e
e
r
s
Pu
rp
fl
e R
fi
c
e F
flou
r T
o
r
t
fi
fl
fl
a
s
I
n
g
r
e
d
fi
e
n
t
s
:
U
t
e
n
s
fi
fl
s
:
• c
fl
e
an co
f
f
e
e o
r sp
fi
c
e g
r
find
e
r
• 1 cup b
rown r
fi
c
e flou
r
• wood
en spoon
• 1
/2 cup b
fl
a
ck r
fi
c
e flou
r
• sk
fi
fl
fl
e
t
• 1
/2 cup g
round ch
fi
a s
e
ed
s
BY P
AUL A.
N EUFELDT
•
k
fi
t
c
h
e
n p
a
r
chm
en
t p
ap
e
r
•
1
/
2
t
e
a
s
p
o
o
n
s
e
a
s
a
fl
t
Th
fi
s fi
s a s
fimp
fl
e
, f
r
om s
c
ra
t
ch
•
t
o
r
t
fi
fl
fl
a
p
r
e
s
s
o
r
r
o
fl
fl
fi
n
g
p
fin
•
2
c
u
p
s
b
o
fi
fl
fi
n
g
w
a
t
e
r
r
e
c
fip
e fo
r to
r
t
fi
fl
fla
s w
fi
th a un
fiqu
e
•
s
p
a
t
u
fl
a
•
w
a
fl
n
u
t
o
fi
fl
f
o
r
f
r
y
fi
n
g
sp
fin
. T
r
y th
e
s
e e
xqu
fi
s
fi
t
e and
fo
rm e
a
ch s
egm
en
t fin
to a b
a
fl
fl
e
x
c
e
ed
fing
fl
y ta
s
t
y pu
rp
fl
e to
r
t
fi
fl
fla
s I
n
s
t
r
u
c
t
fi
o
n
s
:
fin
e dough ba
fl
fl
s to
ta
fl
)
. K
e
ep th
e
to add a fla
r
e (and a fload o
f
1
. Mak
fing B
r
own and B
fla
ck (n
a
fl
fl
s cov
e
r
ed to avo
fid d
ry
fing ou
t
nu
t
r
fi
t
fion
) to an
y m
ea
fl
. Coo
k
R
fi
c
e F
flou
r
: Y
ou c
an buy b
rown b
f you h
av
e
to d
e
fl
ay cook
fing o
r a
r
e
th
en up and top w
fi
th sa
fl
sa
,
r
fi
c
e flou
r fin th
e m
a
rk
e
tp
fl
a
c
e
, fi
fing a fl
a
r
g
e b
a
t
ch
.
ch
e
e
s
e and
/o
r you
r o
th
e
r fa
vo
r
fi
t
e though fi
t fi
s h
a
rd
e
r to find b
fl
a
ck do
. P
fl
a
c
e a p
fi
e
c
e o
f p
a
r
chm
en
t
M
e
x
fi
can topp
fing
s
. Th
fi
s fi
s a
fl
so a r
fi
c
e flou
r
. O
r you c
an m
ak
e e
fi
th
e
r 6
ap
e
r on th
e bo
t
tom o
f a to
r
t
fi
fl
fl
a
g
r
ea
t food a
fl
t
e
rna
t
fi
v
e fo
r tho
s
e
you
r
s
e
fl
f a
t hom
e u
s
fing d
ry r
fi
c
e p
r
e
s
s
; p
fl
a
c
e on
e o
f th
e b
a
fl
fl
s fin th
e
a
vo
fid
fing wh
ea
t
.
g
r
a
fin
s
. Pu
t 1
/2 cup o
f un
cook
ed p
en
t
e
r
, cov
e
r w
fi
th a s
e
cond sh
e
e
t
b
rown r
fi
c
e o
r b
fl
a
ck r
fi
c
e fin a co
f- c
f p
a
r
chm
en
t
, and p
r
e
s
s to fo
rm
f
e
e g
r
find
e
r o
r sp
fi
c
e g
r
find
e
r and o
fin
, round to
r
t
fi
fl
fl
a
. I
f you don
’
t
g
r
find fo
r two m
finu
t
e
s
. R
ep
e
a
t fin a th
av
e a to
r
t
fi
fl
fl
a p
r
e
s
s
, you c
an ro
fl
fl
1
/2 cup fin
c
r
em
en
t
s
, fl
e
t
t
fing th
e h
a
ch to
r
t
fi
fl
fl
a ou
t by h
and w
fi
th a
g
r
find
e
r coo
fl b
e
tw
e
en e
a
ch s
e
t (
I e
e
fl o
r ro
fl
fl
fing p
fin
-
-don
’
t wo
r
ry
u
s
e th
e f
r
e
e
z
e
r to coo
fl m
y co
f
f
e
e dow
t th
em b
e
fing p
e
r
f
e
c
t
fly round
.
g
r
find
e
r qu
fi
c
k
fl
y fo
r a coup
fl
e m
fin- abou
. G
en
t
fly r
emov
e th
e top sh
e
e
t o
f
u
t
e
s so
fi
t do
e
sn
’
t o
v
e
r
h
ea
t b
e
tw
e
en 7
a
r
chm
en
t
. D
r
fibb
fl
e abou
t a t
e
a
-
s
e
s
s
fion
s
)
. H
av
e a s
to
ck o
f th
e s
ep
- p
f w
a
flnu
t o
fi
fl on th
e sk
fi
fl
fl
e
t
.
a
r
a
t
e r
fi
c
e flou
r
s r
e
ady fin adv
an
c
e spoon o
fl
a
c
e th
e to
r
t
fi
fl
fl
a f
a
c
e
-down fin
to
fo
r do
fing m
any f
r
e
sh b
a
t
ch
e
s o
f P
th
e sk
fi
fl
fl
e
t
, th
en c
a
r
e
fu
fl
fly p
e
e
fl o
f
f
to
r
t
fi
fl
fl
a
s qu
fi
ck
fly
.
th
e s
e
cond sh
e
e
t o
f
p
a
r
chm
en
t
. Cook fo
r
abou
t 3 m
finu
t
e
s on
e
a
ch s
fid
e (
tu
rn down
th
e h
ea
t fi
f n
e
c
e
s
sa
r
y
to p
r
e
v
en
t bu
rn
fing
;
th
e to
r
t
fi
fl
fla
s w
fi
fl
fl tu
rn
a d
e
ep
e
r pu
rp
fl
e and
b
fla
c
k fin spo
t
s on th
e
ou
t
s
fid
e a
s th
e
y a
r
e
coo
k
ed th
r
ough
)
.
8
. R
ep
e
a
t s
t
ep 6
abov
e to m
ak
e a
s
t
a
ck o
f to
r
t
fi
fl
fl
a
s w
fi
th
th
e r
em
a
fin
fing dough
.
r
an
s
f
e
r th
e cook
ed to
r
t
fi
fl
fl
a
s to a
2
. G
r
find th
e h
a
fl
f cup o
f ch
fi
a s
e
ed
s T
fl
a
t
e and fl
fip ano
th
e
r p
fl
a
t
e ov
e
r
fin a c
fl
e
a
n co
f
f
e
e o
r sp
fi
c
e g
r
find
e
r p
e top to k
e
ep th
e to
r
t
fi
fl
fl
a
s w
a
rm
fo
r 30 s
e
cond
s (
so fi
t powd
e
r
s to th
f
t
. L
e
t th
em s
fi
t fo
r abou
t
abou
t th
e s
am
e con
s
fi
s
t
en
cy a
s th
e and so
20 m
finu
t
e
s fin
s
fid
e th
e p
fl
a
t
e
s
; th
fi
s
r
fi
c
e flou
r
)
.
ay th
ey w
fi
fl
fl b
e n
fi
c
e and p
fl
fi
ab
fl
e
3
. In a m
fix
fing bow
fl
, wh
fi
sk to
- w
r s
e
rv
fing
.
g
e
th
e
r th
e r
fi
c
e flou
r
, g
round ch
fi
a fo
: Y
ou can ju
s
t u
s
e 1 1
/2
s
e
ed
s
, and s
e
a s
a
fl
t
. Add th
e bo
fi
fl
- NOTE
s b
r
own r
fi
c
e flou
r fi
f th
e b
fla
c
k
fing w
a
t
e
r and m
fix w
fi
th a wood
en cup
r
fi
c
e fi
sn
’
t ea
s
fi
fl
y flo
ca
t
ed
. T
o ma
k
e
spoon
.
fip
s
, f
r
y th
e to
r
t
fi
fl
fla
s fo
r 5 m
fin
-
4
. Wh
en th
e dough fi
s coo
fl enough ch
t
e
s on ea
ch s
fid
e fin
s
t
ead o
f th
r
e
e
;
to h
and
fl
e
, kn
e
ad fi
t a fl
fi
t
t
fl
e fin th
e u
f
t
e
rwa
r
d
, cu
t
/b
r
ea
k th
em up fin
to
bow
fl
. Th
en fl
e
t fi
t r
e
s
t fo
r fiv
e m
fin- a
ch squa
r
e
s o
r t
r
fiang
fl
e
s
, and
u
t
e
s wh
fi
fl
e th
e sk
fi
fl
fl
e
t h
e
a
t
s up
. 2 fin
fip fin
to sa
fl
sa fo
r a h
ea
fl
th
y
, fla
vo
r
-
Add mo
r
e w
a
t
e
r
, 1 t
ab
fl
e
spoon d
fl sna
c
k
.
kn
e
ad
ed fin a
t a t
fim
e
, fi
f th
e dough fu
f
e
e
fl
s too d
ry (bu
t no
t
too mu
ch -
- dough
can fa
fl
fl apa
r
t fi
f fi
t
’
s
too runn
y
)
. Th
e w
e
t
dough w
fi
fl
fl b
e a fl
av-
end
e
r
-pu
rp
fl
e co
flo
r
b
e
fo
r
e cook
fing
.
5
. P
r
eh
e
a
t a c
a
s
t
-
fi
r
on
sk
fi
fl
fl
e
t (a non
-
s
t
fi
c
k
s
k
fi
fl
fl
e
t fi
s fin
f
e
r
fio
r to
ca
s
t
-
fi
r
on fo
r to
r
t
fi
fl
fla
s
bu
t w
fi
fl
fl a
fl
so wo
r
k
)
ov
e
r m
ed
fium h
e
a
t
.
6
. Wh
fi
fl
e
th
e sk
fi
fl
fl
e
t
fi
s
h
e
a
t
fing
, fo
rm a
fl
fl th
e
dough fin
to a b
fig fl
a
t
squ
a
r
e and d
fiv
fid
e fi
t
fin
to n
fin
e p
fi
e
c
e
s w
fi
th
you
r sp
a
tu
fl
a
. Th
en