Hey There Pretty Birds,
In Part I of this episode of Tamu’s Cafe, I sit down with my friend Arlene Antoinette Gibbs who worked as a producer and screenwriter in Hollywood before moving to Rome and becoming an interior decorator. Extremely well travelled, a renaissance woman, refreshingly bubbly, she is an absolute joy to talk to and to bounce ideas around with. Please get to know Arlene and be inspired by her wise point of view on race and building your own business.
And, stay tuned for Part II, it’s just as inspiring.
Farro Salad with Tomato, Cucumber & Basil courtesy of the Kitchn
Serves 4 to 6
Olive oil, for cooking
2 large shallots (or 1 sweet onion), finely chopped
2 cups farro (uncooked)
4 cups chicken or vegetable stock
1/4 cup red wine vinegar
2 tablespoons olive oil
1 pint cherry or grape tomatoes, halved or quartered
1/2 large English (hothouse) cucumber, diced
1/4 cup finely chopped basil
Kosher salt and freshly ground black pepper
Heat a few tablespoons olive oil in a heavy saucepan over medium heat. Add the shallots and sauté until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2 minutes.
Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes. (If there is more than a tablespoon or two of leftover stock, strain it out.)
Cool the farro to room temperature. Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Serve chilled or at room temperature.
You can view Arlene’s work on her website Arlene Gibbs Décor.
Video by Martino Lorenzi.
Flowers courtesy of our partner Frida’s Italia.