BeeZee
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Posts posted by BeeZee
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@blue_dolphin, that looks like quite possibly the perfect summer breakfast...
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Everything on the grill last night: salmon fillet cooked on cedar plank; shishito peppers; eggplant/zucchini/red pepper salad; yams.
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Our new-ish neighbor saw my husband cleaning the grill after dinner in the backyard and gave him a bunch of tomatoes from his garden. They are all in various stages of un-ripeness, so I've got them sitting in a dish. Fairly gnarly specimens, I won't be shocked if I find an insect or two when I cut them. But I was touched by the gesture, as the prior neighbor gave us nothing but grief.
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They have imposed rationing of certain liquor at the State-run stores in Philadelphia. The word is, it is due to a glass bottle shortage for those suppliers.
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As a culinary item, I have mixed feelings. I like it in small doses, and do like it better in lightly sweet preparation like a protein drink/smoothie. Poor quality dried turmeric, used in excessive quantities, can make something taste like dirt. I do take turmeric as a daily supplement for inflammation, I know the research is a mixed bag on that but as far as my doctors are concerned, it certainly isn't harmful and I personally feel that it provides some small benefit.
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Non-observed Rosh Hashana dinner for the two of us, no family dinner for various reasons. Grilled swordfish, corn, massaged kale salad, red sweet potato not shown. I did work apples and honey into the kale salad, so….
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Frozen yogurt/berry pops, recipe from Serious Eats. I used frozen mixed berries that I defrosted, I was lazy and did not deseed the puree, which is a mistake I won’t repeat. Or I will use frozen cherries and avoid the seeds.
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I recently bought a bunch of basil at the supermarket (said to be local) that had roots intact, it said to put in water just to cover the roots, not in direct sunlight. It kept nicely for a week in my kitchen, but I noticed the stems were very light in color after a week, as I suppose the plant wasn't getting any nutrients! Otherwise I follow Weinoo's method, which works very well if you cull out the bad leaves before wrapping.
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Leftover linguine w/homemade pesto, tuna, sliced grape tomatoes. I had really undercooked the pasta, so it actually held up well as a cold dish.
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Rice Krispie treats with peanut butter chips
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Continued my NJ tomato-fest, lunch was a little ciabatta roll, lightly toasted, little bit of chive cream cheese, lots of sliced tomato. Made it open faced to maximize the amount of tomato. Ate in my office with the door closed, hunched over like a starving raccoon.
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When NJ tomatoes are abundant…panzanella. Radicchio not necessarily authentic, but works well in the mix.
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I just saw Oreos with orange colored cream/Halloween graphics on the package at the supermarket today and thought "really? 2 months early?"
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My fallback summer dinner, grilled chicken and corn/tomato salad.
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Another health issue (possibly) is the phosphoric acid in soda affecting bone density...so women who drink a lot of soda without counteracting with calcium may have higher incidence of osteoporosis.
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2 hours ago, Margaret Pilgrim said:
Paul, perhaps of interest to you, we started infusing vodka with very high quality cocoa nibs. After a few months, the result it a rich, chocolate alcohol. I use a couple of tablespoons in appropriately flavored ice creams as a flavor booster and texture ameliorate.
Margaret, this is of interest! Do you have any general guidelines you use for nibs to vodka ratio?
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You can also cook them and make veggie patties ("burgers"), or vegetarian "meatballs". Both of which can be frozen.
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On 8/1/2021 at 10:47 AM, weinoo said:
Good questions. The dispensaries do sell various tinctures and liquids, so something along those lines may work. As well as, as you mention, maybe something creamy.
Maybe coconut cream or avocado?
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Not a Farmer's Market (we have a small one in my town on Tues. night) but my favorite secret farmstand had ripe tomatoes today. I spied them on the way to an appointment, so I stopped on my way back. Got 2 nice specimens for $1 each. He had a little bit of okra, and one pint container of multi-hued cherry tomatoes. It's not on my usual route, so I'll have to remember to check back in 2 weeks to see what veggies start to show up, last year he had some nice eggplant.
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I never thought about Beano for garlic (assume it would also work for onions), good to know!
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salad from local chain, Honeygrow...arugula/greens, red grapes, chicken, quinoa, farro, feta, carrot, beet, candied pecans, fresh lime and ginger dressing
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Good for steamy summer day...peach, unsalted cottage cheese, toasted sliced almonds. The peaches I've gotten recently have been very good.
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I wound up making compote with this batch, added some julienned orange rind which is really nice, and a smidge of cardamom.
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My husband isn't crazy about figs, so I'll probably make compote and freeze it. I have a sad orange in the fridge so I'll put the peel to good use. Alternately contemplating a crostada...but with the heat the idea of working with any butter laden crust seems like a bad idea.
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Food in the time of a pandemic
in Food Traditions & Culture
Posted
oddly enough, there is an issue with sports drinks (Gatorade and Powerade). The shelves have been pretty empty for a couple of weeks - there is a sign about supplier issues. My husband drinks the sugar free version while playing golf, guess we'll switch to diluted coconut water for the rest of the season.