They're awesome and crunchy and can be bitten in half in one fell swoop!
This is my attempt at Mario Batali's juniper grissini, which are these super-slim, crispy Italian breadsticks, but I was in a rush and only cut some of them to grissini thinness. I happened to have juniper berries on hand thanks to a friend of mine who bought them in Puerto Rico. No, they're neither native to South America nor used in South American cooking. The way said friend chose them was this: he picked up a bag of them at a spice shop and asked the saleswoman what they were used in. She said she'd have to look that up. He said, "Never mind, this is just what I was looking for." I think that's a compliment of sorts? He may have overestimated my juniper knowledge, because this is one of exactly two recipes I know of that uses juniper, and no, I'm not making my own gin. Any ideas, Internet?
Since lentil salads are apparently my new curried lentils with rice, that's what I served the breadsticks with*. The lentils are flavored with celery salt, pepper and sage; the roasted brussels sprouts and shallot slices have lemon juice on them; and the cheese is smoked gouda. The grapes are grapes.
*No, not the other way around, thank you.
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