Thank you all for the well wishes, storm stories, and plantain ideas! I picked up another plantain today to experiment with, as a matter of fact 🙂
I’m going to try to keep this short yet again, at least photo-wise. We still don’t have our wireless working. I really wish I knew even a little bit about computers, because then I may have at least a 50% chance of getting it to worked. Unfortunately, I am one of those people that just pretends to know the basic things like the difference between a hard drive and whatever else is important in a computer. Therefore, my shots at troubleshooting a wireless situation are nil.
Luckily, I know how to leech.
Not so luckily, that means uploading and waiting for photos to load rivals the pace of a snail, maybe if I’m lucky a turtle. So while I’m seriously jonesin’ to read about what is going on in all of your lives – it’s just not workin’ out for me. I promise I’m not ignoring any of you – I’m just really impatient, and even when I’m patient, the photos don’t load 😦 Maybe tonight will work out better – we’ll see!
But, moving on.
- 3 T. Kamut hot cereal, 1 T. peppy kernels, 1 T. wheat bran, 1 T. Ruth’s Chia Goodness (cran-ginger)
- 1/2 c. water, 1/2 c. PureAlmond
- drizzle maple syrup, cinnamon
- 1/2 chopped gala
- dried cranberries
And then topped with:
- chia icing
- chopped mixed nuts
- Mighty Maple
- and a chutney/compote ish thang of the rest of the apple and some dried cranberries, simmered with maple and almond milk.
Need Saturday’s funny story? I slept so late this morning that my mom actually came in and started poking the blanket to make sure I was alive. The funny part isn’t that this happened – the funny part is that it was still only 6:40 am.
Probably because we had a busy day ahead of us – of yard sailing, gardening, shopping, and spring-flinging. The yard sailing and spring flinging portion were relative fails, except for the library book sale. Yes, this is probably sad, but I found three cook books that I figured – for $1, why not?
And the gardening was also a huge success. First, though, we had lunch.
Bean & egg wrap with spinach, yellow pepper, garlic, and feta. My favorite bread was gone and I forgot to pull the second half of the loaf out of the freezer. Bummer. Wraps are still a large part of me, though, I do believe.
And then we gardened our lives away. So far, we have planted:
- spaghetti squash
- some other form of squash (butternut, maybe? acorn? not sure – my mom did it the other day)
- lettuce (not sure what kind)
- sweet corn
- tomatoes: 1 yellow boy, 3 Romas, 2 Beefsteak, 3 Early Girls, 3 Jet Stars
- red peppers
- green peppers
oh and my blackberry bush 😉 Keep your fingers crossed that something decided to grow! I was so stoked to find roma tomatoes, and I think my mom was more excited to see the spaghetti squash plant than I was! I think I’d still like to get some more herbs – just because they’re so expensive to purchase fresh at the store, but cooking with fresh is so much more enjoyable than dried.
Anybody else growing green thumbs this year? Do tell what! I’d also like to grow kale, but I don’t think that’s until August or September.
Aaaaand, eventully it was dinner time. Speaking of spaghetti squash, I made us another spaghetti squash primavera with a boatload of random veggies from the fridge and some chickpea cutlets I still have left.
In there, you see fire-roasted diced tomatoes, fresh corn from the cob, portabella mushroom, yellow pepper, onion, garlic, basil, salt, and pepper. Well, and spaghetti squash, of course. I even saved some of the seeds to dry and try planting. I hope we can grow ‘sghetti squash. And eggplant. And red peppers. I want to roast my body weight in red peppers and have roasted red pepper, eggplant, hummus, and feta paninis for breakfast, lunch, and dinner. Not really, but it sounds nice.
But anyways. Here’s to hoping I can catch up on some of your lives tonight. Fill me in – any fun stories or memorial day celebrations? Is everybody grillin’? I picked up my portabella grillers today! And yes, I am switching back to calling them portabellas.
Everybody Loves Herbs!
This may get a little boring – I’ll be honest, this isn’t little blurb about some interesting health fact, some new food that is the cure-all…but instead just a fun little take on cooking with herbs! I mean, why not? I love health – but I also love cooking, and showing people that the two really can go together.
What helps that most?
Herbs, of course! Who wants to eat a bland, unseasoned dish? I’ve gotta say – I’ll hula hoop for fresh basil or garlic in a dish or on a sandwich, and I don’t hula hoop for anybody.
Fresh herbs have a much more vibrant taste and the right ones will enhance anything! It is important to remember that fresh herbs must be kept cold, if you are purchasing them from the grocery store. It’s also important to make sure they are dry before you stow them away – if you store them when wet they are sure to spoil even more quickly! The finer you chop your fresh herbs, the more flavor they will release into the dish. Likewise, for the strongest flavor, add fresh herbs late in the cooking stage. Otherwise, the flavors may dissipate, and your expensive & delicious fresh herb flavor will be all for naught. One example where you may not want to do this is when you’re making a cold salad-like dish. In this instance, adding before refrigerating will allow them to mingle – flirt, if you will.
When it comes to dried herbs, you will have the most luck if you add them early in the cooking stage. The more heat, the more flavor they release. And make sure you keep your dried herbs sealed tightly! When properly contained, they can stay potent for six months to a year.
Some things to keep in mind:
- You can easily dry your own herbs. Simply rinse, pat dry, and either hang to dry for 3-6 days, or lay out on some wire mesh for several days. You’ll know when they’re dry – they’ll crumble easily!
- The worst place for herbs, spices, and seasonings is above the stove, where heat shortens their lives.
- Shaking directly into a hot pot or pan is a no-go, too – steam could get trapped into the bottle and turn the herb/seasoning/spice moldy.
- If your garlic clove is sprouting – go ahead and plant it for some garlic chives
What are some of your favorites? I loooove fresh basil, chives, cilantro, dill, garlic, mint, oregano, parsley, rosemary, sage, and thyme – just to name a few! And I think this east coast grill spice mix sounds lovely with some chickpeas or sweet ‘taters – or to season a veggie burger! Simply combine 2 tablespoons each of: ground cumin, paprika with 1 tablespoon each of: crushed coriander seeds, ground ginger, and ground cinnamon in addition to 1 teaspoon each of: turmeric, ground red pepper, and dry mustard.
Any seasonings you wanna spill?