We are going to have to sit and think about things after our last experiment with kamut berries. After the previous trial, we decided to use no thyme this time, hewing more closely to the traditional garlic, parsley, and chives (with some scallions added just to be sure). A dash of A-1 steak sauce and a half teaspoon of liquid mesquite smoke were similarly intended to veer slightly from the exotic, countered by the addition of a splash of red wine. One egg was used also, for cohesion (this was another small meatloaf).
The result was tasty, but the texture was still crumbly. The kamut berries were just a little too chewy. Perhaps if they had been cracked, or kamut flour used, it might have been different, but we see no reason to try again. Kamut berries are perfectly lovely, but they might better be used as a substitute for barley, as in soup.
Readers need have no doubts about the recipes given here for frijoles or salsa: those are ancient, tried, and true. Still, it might be fun to attempt another of Ana's innovative dishes, like the cararmelized pork with cilantro and lime sauce in Distant Cousin: Regeneration, or her take on Jamaican jerk chicken, earlier in the same volume. Suggestions and/or reports of reader experiments are invited!
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