What Did You Eat And Drink Last?

[Tornadic Thoughts]

H2O, then beet/apple/ginger/lemon juice with added greens and mushroom powders.

Gonna hydrate some more via a big fat juicy watermelon, then I might make a trip to a local-ish cafe for their beet burger made with beets, ginger, oats, chickpeas, and various spices served on a bed of greens with red onion, tomato, veganaise, and spicy mustard.

Supper is gonna be grilled potatoes and zucchini, and not sure what else yet.

 

[Teasel]

Bacon & egg sandwich & a mini pork pie

I has scones, rhubarb & strawberry jam, clotted cream, earl grey tea bags & some semi skimmed milk for a cream tea later.

 

[Friday]

Long Pepper & Grains of Paradise.

My kid just had a spice shipment come in, & I’d never had either. Wowza. It’s crazy to me that these were as staple in European cooking from the Romans to the Industrial revolution -over 2,000 years- as cinnamon & cloves, or black pepper & nutmeg, or ginger & garlic… and then just kinda sorta “vanished” for no discernible reason. They’re really quite amazing. The only thing that immediately springs to mind is that the new rail lines didn’t include that region on the Spice Route, so formerly expensive spices got cheap, whilst these remained high risk / high priced with a diminishing market that demanded lower pricing? IDFK. Something clearly happened. Because these are WOW. Can’t wait for TheKiddo to do some spiced meat with them added to “new-traditional” / post industrial revolution spiced meat blends. He also wants to do a purely pepper mix (black, white, red, green, long) for steak that’s likely to be killer. I’m mostly excited for the spiced-grilled beef / lamb / chicken, & spiced meat pies.

 

[Teasel]

Whadda they taste like? I've recently been on a szechuan kick.

 

[Friday]

Whadda they taste like? I've recently been on a szechuan kick.

Grains of Paradise are sweet-spicy effervescent lavender with a buttery juniper crisp-creamy aspect??? They would pair with virtually any spice I can think of. In every ethnicity. EU, Med, African, Middle Eastern, Indian, Asian…It’s like they have a place held for them everywhere… but are found -these days- nowhere. Something that could be just as lovely on Sushi, Yogurt, Paella, & Sunday Roast. <laughing> I rather suspect I’m going to be grinding it over everyhing for awhile!

Long peppers have HEAT, not like chilis, but like black pepper x10… if black pepper was cedar woodsy instead of black peppery. They’re also like mustard seed tiny, but on mini corn cobs. I made the mistake of just breaking of a pea sized piece and eating it. No heat at all to begin with, just flavor… all woodsy and clean/deep feeling… and then my mouth burned for 10 minutes. Still, not like a vindaloo burn, or birds eye pepper, or Chili burn, but black pepper. If black pepper lasted a looooooong time. ((I’m kind of wondering if that’s where the name comes from.)

 

[Teasel]

Lol, I remember the first time I saw wasabi on my plate, I thought ooh what's that? And eat it. Same goes for the first time seeing crushed chilli flakes.

 

[Survivor3]

Quarter pounder burger and fries, spicey chicken and jalapeno pizza.

 

[Teasel]

Battered sausage & chips w salt n vinegar from the chippy. So good.

 

[LuckiLee]

We went to a pig roast today and had , , potato salad, baked beans, corn bread and draft beer. Cup cake for dessert.

 

[Tornadic Thoughts]

Cucumber/apple/ginger juice with wheatgrass/reishi/chaga powders and lots of H2O.

A romaine lettuce boat topped with guacamole. salsa, microgreens, sprouts, and walnut taco "meat".

More H20 and some unsalted chips dipped in vegan sour cream with chopped onion.

Heirloom tomato sandwich on vegan g/f bread with red onion, spicy mustard, romaine, microgreens, smoked provolone vegan cheeze, and vegan mayo with a side of fresh garden peas mixed with grilled corn on the cob, cut off of the cob.

More H20 and a cup of peppermint tea.

 

[Friday]

Hotdogs & Coffee

 

[Survivor3]

Salt and pepper chicken, chicken chow mein.