Friday
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Strawberries & chocolate chips
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What Did You Eat And Drink Last?
- Post starter Teasel
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LuckiLee
VIP Member
Chicken, broccoli Alfredo, garlic bread and a tossed salad. Oh, and chocolate milk. Can't forget the chocolate milk.
Friday
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Tacos Carne Asada & Espresso
Bourbon
Bourbon
Tornadic Thoughts
VIP Member
Lemon water, ginger root/stinging nettle infusion, a lot more water, a couple handfuls of those little clementines, a big salad for lunch topped with chickpeas, hemp hearts, and papaya poppy seed dressing, and supper's a big ol' pot of vegan alfredo sauce (made with roasted cauliflower/garlic/etc.) with sauteed portobella mushrooms, onion, broccoli florets, and red lentil penne pasta stirred in.
Changing4Best
VIP Member
Chili with beans. A huge salad and some corn chips. Also some grapefruit juice mixed with water. The salad had Italian dressing on it.
- Post starter
- #2,240
Teasel
VIP Member
Ok to ask how you make your infusions @Tornadic Thoughts ? Particularly the ginger / nettle one :)
Went out for dinner in a place near me that does tapas & pizza. And does both really well, was yummy
Shared Croquetas de pescado, Meatballs in tomato sauce, gambas al ajillo and a taste of mr's pizza
Went out for dinner in a place near me that does tapas & pizza. And does both really well, was yummy
Shared Croquetas de pescado, Meatballs in tomato sauce, gambas al ajillo and a taste of mr's pizza
Last edited:
Tornadic Thoughts
VIP Member
It's my version of tea, @Bearlinda , but since I no longer consume any caffeinated beverages, I use herbs and roots and call it an infusion, instead. I grate or finely chop some fresh ginger root (and turmeric root, at times, too) and add whatever dried herbs I want, typically stinging nettle or burdock root or dandelion flowers/leaves/roots or red clover or sarsaparilla or whatever I have the taste for/feel my body needs.
We have many of those things growing on our land and don't have to purchase them, and have a couple master herbalist friends near by who keep a good stock and like to barter. If you forage for any, make sure they aren't in a space that gets sprayed with chemicals or is around heavy traffic.
I usually eyeball a couple tsp. dried herbs (typically only one or two varieties at a time) per cup and a knob of fresh ginger root (about the size of my thumb) per pot. The pot I have makes about three 6oz cups worth. Be very mindful and be sure to research thoroughly before consuming herbs (if you haven't already). They come with many potential side effects, too, as does every single thing we choose to ingest/absorb/etc.
I scored a little Asian tea pot w/ cups at a thrift shop that makes it feel more like an "official" nurturing ritual, of sorts....but sometimes I just grab a little sauce pan and throw it all on top of the stove, instead. I prepare it like I would regular hot tea by allowing it to come to a boil then removing from the heat, covering, and let it steep. I used to shove all that stuff in tea bags because I couldn't stand to see specks of anything in my cup, but it doesn't bother me now. I prepare it loose and just pour through a small strainer into my cup or thermos. I have to laugh at myself. I was willing to drink shit like aspartame, caramel coloring, yellow number 5, propylene glycol, etc. but didn't dare want a piece of a plant in my cup. Hahahahahaha!
I like to really feel the heat of the ginger, so I often let it steep a lot longer. I tend to make a big pot in the mornings and drink on it the rest of the day. Sometimes I'll make it at night and let it steep til morning, too. I make what I call solar infusions during the spring and summer in my gallon glass jar. That's my version of sun tea. I used to have to add a sweetener (date syrup or honey) when I was weaning myself off of diet sodas/ginger ales/sweet tea/coffee/alcohol because I was so used to drowning in all that sweetness, but I no longer add any. My former hydration choices were wreaking havoc on many things (teeth/gums/adrenals/nervous system/liver/gastric lining/etc.) where my current ones have been much more kind and genuinely hydrating, or at least that's how it feels. Happy experimenting!
We have many of those things growing on our land and don't have to purchase them, and have a couple master herbalist friends near by who keep a good stock and like to barter. If you forage for any, make sure they aren't in a space that gets sprayed with chemicals or is around heavy traffic.
I usually eyeball a couple tsp. dried herbs (typically only one or two varieties at a time) per cup and a knob of fresh ginger root (about the size of my thumb) per pot. The pot I have makes about three 6oz cups worth. Be very mindful and be sure to research thoroughly before consuming herbs (if you haven't already). They come with many potential side effects, too, as does every single thing we choose to ingest/absorb/etc.
I scored a little Asian tea pot w/ cups at a thrift shop that makes it feel more like an "official" nurturing ritual, of sorts....but sometimes I just grab a little sauce pan and throw it all on top of the stove, instead. I prepare it like I would regular hot tea by allowing it to come to a boil then removing from the heat, covering, and let it steep. I used to shove all that stuff in tea bags because I couldn't stand to see specks of anything in my cup, but it doesn't bother me now. I prepare it loose and just pour through a small strainer into my cup or thermos. I have to laugh at myself. I was willing to drink shit like aspartame, caramel coloring, yellow number 5, propylene glycol, etc. but didn't dare want a piece of a plant in my cup. Hahahahahaha!
I like to really feel the heat of the ginger, so I often let it steep a lot longer. I tend to make a big pot in the mornings and drink on it the rest of the day. Sometimes I'll make it at night and let it steep til morning, too. I make what I call solar infusions during the spring and summer in my gallon glass jar. That's my version of sun tea. I used to have to add a sweetener (date syrup or honey) when I was weaning myself off of diet sodas/ginger ales/sweet tea/coffee/alcohol because I was so used to drowning in all that sweetness, but I no longer add any. My former hydration choices were wreaking havoc on many things (teeth/gums/adrenals/nervous system/liver/gastric lining/etc.) where my current ones have been much more kind and genuinely hydrating, or at least that's how it feels. Happy experimenting!
Friday
Sponsor
Ham sandwich
Lavender martini
Shrimp & green onion gyoza
Lavender martini
Shrimp & green onion gyoza
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