Food this week
Mar. 5th, 2004 03:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidWednesday I felt the early warning signs of a cold. I brought ginger and echinacea tea to work (with honey), and decided that chicken soup sounded good, too, especially if it turned into hot and sour soup. So I boiled onions, carrots, slices of ginger, and a chicken for a light broth. The next day, I boned the chicken, and added Frank's hot sauce and rice vinegar to the soup. It's still a thin, light broth, but I'm pleased with the results. I'd thought of adding egg drop or bits of tofu or scallions, but none of that seems necessary.
There were plums and rhubarb at Russo's, which made me think of plum-rhubarb jam. I boiled them together with some sugar, and just canned them this afternoon. I love hearing the chorus of pings as the jars seal. Unfortunately, it's rather liquid, but I suppose plum-rhubarb syrup is a nice thing, too :-).
I sauteed some Asian eggplants this week, discovering yet again that I seem not be able to cook them as I want. The texture isn't right, too toothsome. I don't know if I should blanch them quickly or what. Next time. Oh, and in the process of making the eggplant, I finished the Szechuan spicy sauce. It won't be replaced until after Pesach; I'm already trying to cut down, to minimize what I have to get rid of in a month.
I've been on a cauliflower kick. Roasted cauliflower with onion is amazing, and I can eat trays and trays of it. I can't imagine that it's all nutritional cravings, these food phases I go through. I wish I knew more about why sometimes I can't plan a meal without carrots, or must have tomato salad every day...
There were plums and rhubarb at Russo's, which made me think of plum-rhubarb jam. I boiled them together with some sugar, and just canned them this afternoon. I love hearing the chorus of pings as the jars seal. Unfortunately, it's rather liquid, but I suppose plum-rhubarb syrup is a nice thing, too :-).
I sauteed some Asian eggplants this week, discovering yet again that I seem not be able to cook them as I want. The texture isn't right, too toothsome. I don't know if I should blanch them quickly or what. Next time. Oh, and in the process of making the eggplant, I finished the Szechuan spicy sauce. It won't be replaced until after Pesach; I'm already trying to cut down, to minimize what I have to get rid of in a month.
I've been on a cauliflower kick. Roasted cauliflower with onion is amazing, and I can eat trays and trays of it. I can't imagine that it's all nutritional cravings, these food phases I go through. I wish I knew more about why sometimes I can't plan a meal without carrots, or must have tomato salad every day...