Black rice — also known as purple rice as it takes on a purple hue when cooked, and also as forbidden rice or emperor's rice because it used to be reserved exclusively for the Chinese emperor as it was believed to ensure good health and longevity — is not to be mistaken with wild rice, which is not technically rice at all but actually a species of aquatic grass. Black rice — like brown or white rice — is a member of the grain family, and has a slightly nutty flavor with a pleasant chewy texture that holds well together when cooked. The Chinese emperors did have a good thing going for them, because not only is this rice delicious and satisfying, black rice is rich in antioxidants and is a good source of fiber and protein. It happens to be ideal for salads and stir-fries, and is often made for breakfast. It is also just lovely with some miso or tamari as a side to a meal, and if your meal is Asian-inspired, then you may want to consider this treasured grain.

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I must confess that I miss my kitchen. I've been in the hospital for over a month at this time, and although I am getting better, I have a long way to go. I'm going to have to build up strength, which will take a while, and I don't foresee a return home for a while yet. But the harder I work at things, without overdoing it, then I hope to go home to my own bed, kitties and kitchen, even though it might take a while to really get back in the swing of things.

On of the last things I made before going to the hospital were these little dinner-roll-size Mediterranean-inspired crusty loaves. Needless to say, they go well with a hot bowl of soup, but they are perfect on the side too as they are bursting with flavor because of the addition of fresh Kalamata olives, zesty sun-dried tomatoes and dried herbs. Slice and serve with some butter or just enjoy as is.

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Beets are usually thought of as a salad ingredient where their cool sweetness adds a refreshing touch to greens and vinaigrettes. But that same sweetness makes them an impressive if unusual component of treats and desserts — I've used them in the past to delicious and colorful effect in beetroot cake, beetroot chocolate brownies with coconut and beetroot muffins.

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I've made crackers in the past, and they are not too difficult to make at all. The secret is to roll the cracker dough as thin as possible so that they come out crispy. These colorful crackers are gently spiced with cumin seeds and saffron. Break them up to into pieces after they come out of the oven that are convenient for your purposes.

These crackers are a special treat to serve along with a bowl of soup and make an ideal addition to an appetizer platter with favorite spreads, dips and sauces and other little nibbles, such as cheese and olives. I made up a batch of homemade guacamole and I had plenty of crackers leftover too to enjoy for a couple of days afterwards.

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