Seletsucre.com Website Review

As you may know from reading this blog, I’m currently living in Buenos Aires, Argentina. The move here five months ago was a difficult but exciting experience, and I’ve made a point to keep updating this blog for as long as possible. Now, however, I’m embarking on a new leg of my journey and will be traveling all around South and Central America as I make my way back to the United States over the next six months. Sadly, this means that I’ll be sending back my cooking supplies and digital SLR and putting Sel et Sucre on a temporary hiatus. If you’re interested in hearing about my travels, please head on over to my new travel blog – Lifelong Adventure path and posting occasional tidbits on here about it. And, come September, I hope to have Sel et Sucre back up and running with three Once again, I’m playing host here in Buenos Aires (this time, to Andrew’s parents instead of mine think there’s nothing like a home-cooked meal after a long plane ride or a day of sight-seeing. These quinoa, beet, and black bean burgers are more complicated than many bean burgers, but the different components can be cooked ahead of time, and the mixture can be stored in the refrigerator for up to a week before being formed into patties. This makes them ideal for serving to guests – I did all the legwork ahead of time and just had to fry up some patties and toast some buns to have dinner on the table. Of course, they’re not just convenient – they also have amazing color, flavor, and texture, and I have to give most of the credit to the beets. I would never have guessed that finely diced beets would make such a great base for a veggie burger, but their earthy flavor and firm texture are perfect here. I always like to add chia seeds to my cooked quinoa, so I went ahead and did it here, too, with the added benefit of the chia seeds helping to bind the burger, eliminating the need for an egg (though if you’re having trouble keeping your patties together, you can always still add in an