It doesn’t look like much:
Which is why I put it in a wineglass and use kick-arse ice cubes:
Can’t be goth-ish without the skull and crossbones ice cubes.
This drink is ridiculously easy and delicious: Ginger tea. Or ginger water, if you prefer. Or you could call it an infusion or even a tisane. But since this is my StupidSimpleSummerSippable I am calling it SSSS. To be pronounced like you are an angry snake.
SSSS(taught to me by my awesome neighbor Sheila-maybe I should add another S)
Slices of ginger root
Bring water and ginger to a boil. Take off heat an let sit for a half hour or so. Strain and chill. Garnish with cool ice cubes, a slice of lime, or whatever you fancy. Also delish with a splash of pomegranate or cranberry juice. Ssssooooo refreshing.
It doesn’t look like much:
That girl. She got me to give tofu a shot and I liked it. I upped the ante. Took on scary new things. Threw doooowwwwwn. Well I didn’t do that. At least not with the finished product. That would be unsanitary.
i decided to take on Chocolate Covered Katie’s recipe for a vegan quiche. Not only did I give tofu a chance to repeat it’s performance, but I also tried nutritional yeast(used by vegans for its cheese-like essence)and Rosemary, that herbaceous little wench. I’ve held a grudge against Rosemary ever since at the age of about ten my mom added it to one of my favorite childhood dishes, corned beef hash, and I did not care for it. Favorite dish ruined by one little herb. I’ve grown up, stopped eating corned beef or any meat, and decided it’s time I let Rosemary redeem herself.
This smelled terrific in the oven. It tasted pretty darned good too. I want to play around more with the nutritional yeast. I don’t think Rosemary and I are besties, but we can be in the same room together now.
I did nothing to alter this recipe and Katie deserves the credit for creating it so I am not going to publish the recipe myself, I am going to send you to her.
Go try something that you used to hate today. Life’s too short to hold grudges.
I need a new blender. I use my immersion blender a lot, but it cannot crush ice. Neither can my regular blender, apparently. Also, I have been holding it together with duct tape for years now and while I do believe you can solve most of life’s problems with duct tape, safety pins and superglue, my blender is still leaking. Yep, I need a new blender. Anyone got a spare Vitamix? Ok, enough complaining about the state of my pulverizing devices.
Onwards to the recipe!
What’s almost as good as cookie dough? Cake batter!
Kaitlin with Honey’s recipe for a Cake Batter Smoothie has been on my to-make list for a while. Even though it had bananas in it, I still wanted to make it. Even though my blender did not totally crush all the ice or frozen banana, even though it did not really taste like cake batter to me, even though I did not have the chocolate protein powder Kaitlin recommends and had to use vanilla, even though even though even though, stuff and nonsense, I actually really liked this. I didn’t notice the banana really, which I count as a good thing. In my book, bananas should stick to breads most of the time. However, this application worked. I adored the usage of raw oats, much more than I liked the cooked oats in this shake. If I can only get my hands on a better batter blender, sweet smoothie victory shall be mine.
Cake Batter-ish Smoothie(slightly altered from Kaitlin with Honey’s blog, maybe that’s why it is only batter-ish)
3 ice cubes
2 Tbsp. oats
1/3 cup almond milk
1/3 frozen banana
4 tsp. vanilla protein powder(appropriately, the flavor of my Iron-tek powder was Vanilla Cake)
1/4 tsp. vanilla extract
dash of cinnamon
Blend, blendy blend blend. If you are me drink it in fancy stemware. Everything tastes better sipped from an elegant vessel:
I won’t lie. I was nervous. Pickled eggs? Made with beets and horseradish? I’ll fool around all day with cookbook authors, and try their recipes for simple things, but I have to really trust a man to jump into brine with him. Naturally, Mark Bittman was this man. How to Cook Everything Vegetarian was the book. Plus there was the alluring promise of pink food. Loooooove colored foods. Love pink. I’m such a girly-girl underneath the pale skin and black clothes.
These were only so-so in the taste category. A bit vinegar-y for my taste, I’m not going to bother with giving you the recipe. But I will store the fact in my mind that grated beets boiled with equal parts vinegar and water are a terrifc way to dye eggs naturally.
Ok, question to anyone reading: do you choose foods or beverages based on how they look? I do. If I order a mixed drink rather than my usual vino, it usually has to do with the fact that I want a pretty drink in a fancy glass…I am curious to hear if other people do this sort of thing:)
I actually found a use for tofu that may cause me to go out and purchase more. I know, I know. I’m a vegetarian. I am supposed to love tofu. And it does, to its credit, soak up the flavors of what it is cooked in. And you can play around with it to change its texture. But all this seems like a lot of trouble when I could cook with something that is delicious without having to be pressed, frozen, thawed, marinated, basted, tied up and smacked around. However, two words that made me reconsider: Ranch Dressing. Good lord, some fries to dip would be good right now.
Who convinced me to give tofu another shot? Chocolate-Covered Katie. Sounds kinky, but she seems pretty un-kinky, which probably means she secretly is? I dunno. Sorry Katie, I will stop contemplating your kink-factor. You seem like a very sweet girl.
Anywho, she posted this recipe for Crazy-Good Ranch Dressing that is so healthy you really could eat a bowl of it, and do no damage, unless you are sensitive to soy. Not only is this stuff healthy but I did not have to do anything to the tofu except mix it with my immersion blender aka the best unsung hero of my kitchen. Love that thing. Less clean-up than a normal blender. I digress. Make this dressing. Go tell Katie she’s awesome for inventing it. I did.
Eat it up with a spoon, if you want. I ate it with broccoli. Then celery. Then roasted beets. Then said what the hell and broke out the spoon. It was worth it.