snack break
Jun. 1st, 2007 06:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wombat1138Have been eating lots of veggie-based leftover stuff this week. Also experimenting with a few more iced-tea variations, mainly in the form of taking a regular can of frozen beverage concentrate and using about a quart of strong tea (four teabags, steeped in hot water and left to cool to room temp) to dilute it up to a total volume of two quarts.
Orange juice tastes okayish, but looks terrible. Limeade just doesn't taste right (at least not with black tea; green tea brewed to the point of bitterness might be a better match to balance it out). Grape juice is a bit blah. My longstanding favorite is raspberry-cranberry cocktail, which results in a very nice interplay of acidic tartness, tannic "dryness", and sweet fruity refreshment; it also has a lovely deep-garnet color.
Ground turkey + frozen mustard greens + leftover brown rice + 1 egg -> meatballs simmered in unseasoned vegetable broth = blah. Needed salt. And/or smaller meatball size; the ones resulting from my cookie-dough scoop are too big for comfortable eating.
Addendum: me + early morning + no caffeine yet + farmers' market jaunt -> 20-lb box of cherries sitting on kitchen counter because the fridge is already full. May need to end up freezing some of them, though haven't yet decided on pitted vs. unpitted. We do have a manual cherry pitter that works like a squeeze-handled individual hole-punch, but it's a somewhat tedious process and inevitably leaves small shreds of cherry flesh attached to each pit, which adds up and gives me a sense of waste[*]. I could probably recycle the pits into some sort of cherry liqueur, but then I'd end up with the same problem as the batch of Meyer limoncello I made a few years ago-- we don't drink grog, so it just sits there in our pantry staring at us (though possibly it's been long enough since we gifted some initial bottles to people we know that they'll've run out and can have more of it perpetrated at them).
[*: I'm one of those people who attempts to eat every plausibly edible morsel off a given piece of food. My apple cores barely hold together between stem and seeds, my corncobs are picked clean (esp. since I've mastered the art of entirely uprooting the kernels instead of just biting off their upper halves), and my cherry pits are practically polished. Among other things, this means that the wombat-consort goes through cherries *much* faster than I do. It's already several weeks into cherry season, and I've barely gotten to eat any of the cherries I've been bringing back from the market twice a week. At last I have cherry eatage of my own mwahahah.]
Orange juice tastes okayish, but looks terrible. Limeade just doesn't taste right (at least not with black tea; green tea brewed to the point of bitterness might be a better match to balance it out). Grape juice is a bit blah. My longstanding favorite is raspberry-cranberry cocktail, which results in a very nice interplay of acidic tartness, tannic "dryness", and sweet fruity refreshment; it also has a lovely deep-garnet color.
Ground turkey + frozen mustard greens + leftover brown rice + 1 egg -> meatballs simmered in unseasoned vegetable broth = blah. Needed salt. And/or smaller meatball size; the ones resulting from my cookie-dough scoop are too big for comfortable eating.
Addendum: me + early morning + no caffeine yet + farmers' market jaunt -> 20-lb box of cherries sitting on kitchen counter because the fridge is already full. May need to end up freezing some of them, though haven't yet decided on pitted vs. unpitted. We do have a manual cherry pitter that works like a squeeze-handled individual hole-punch, but it's a somewhat tedious process and inevitably leaves small shreds of cherry flesh attached to each pit, which adds up and gives me a sense of waste[*]. I could probably recycle the pits into some sort of cherry liqueur, but then I'd end up with the same problem as the batch of Meyer limoncello I made a few years ago-- we don't drink grog, so it just sits there in our pantry staring at us (though possibly it's been long enough since we gifted some initial bottles to people we know that they'll've run out and can have more of it perpetrated at them).
[*: I'm one of those people who attempts to eat every plausibly edible morsel off a given piece of food. My apple cores barely hold together between stem and seeds, my corncobs are picked clean (esp. since I've mastered the art of entirely uprooting the kernels instead of just biting off their upper halves), and my cherry pits are practically polished. Among other things, this means that the wombat-consort goes through cherries *much* faster than I do. It's already several weeks into cherry season, and I've barely gotten to eat any of the cherries I've been bringing back from the market twice a week. At last I have cherry eatage of my own mwahahah.]