hollymath: (Default)
[personal profile] hollymath
So I had some ginger that really needs using.

And a lime...

And I thought, what do I want that I can make with lime and ginger in it?

So naturally, I thought of rum.

I googled and found a recipe for something to make at a cocktail party, but I just made it myself. Cilantro! What a good idea.

Of course, when I say I made it I don't mean I followed the recipe. I didn't have quite enough sugar, I probably had too much ginger (because it needed using up), my rum bottle was emptier than I thought so there wasn't quite enough... but it still tastes great.

And since I swapped all my potatoes and onions in the veg box this week for salad veg (and prayed for good weather! what I've got is perfect), I made a big salad for my dinner: last week's lettuce which still needed using, ridiculously fresh and tasty red pepper, cucumber, sugar snap peas (which I always get excited about when the seasonal veg box brings them to me), homemade croutons and dressing. With a Quorn-chicken fillet sliced over the top.

It all just tastes so nice, and it reminds me of how shamefully recently I wouldn't have made salad dressings or croutons and just wouldn't have eaten like this at all. I didn't grow up with any of this kind of food.

I've been thinking a lot lately of everything I struggle with or don't know how to do; it's nice to be reminded of some things I have learned.

(no subject)

Date: 2017-07-08 06:06 pm (UTC)
alatefeline: Painting of a cat asleep on a book. (Default)
From: [personal profile] alatefeline
Yay tasty food!

(no subject)

Date: 2017-07-08 08:18 pm (UTC)
colonelsandgeeks: Jack O'Neill (Jack)
From: [personal profile] colonelsandgeeks
That does sound lovely. I'm glad you were able to find a positive :)

(no subject)

Date: 2017-07-09 05:58 am (UTC)
From: [personal profile] raino
Now i'm hungry for a quorn-topped salad and thirsty for a gingery drink, and I've just only woken up :)

Ginger keeping

Date: 2017-07-09 07:50 pm (UTC)
jesse_the_k: Muppet's Swedish chef brandishes cleaver and spoon with rooster at side (grandiloquent cook is grandiloquent)
From: [personal profile] jesse_the_k
When I cut open a ginger thumb for some reason, I pop the remaining bit, unpeeled, submerged in a small container of sherry. Peeled ginger stays happy in the sherry for at least six months -- and when it's all used up, the gingery sherry makes a lovely addition to a pan sauce.

(Don't know if you use alcohol--I bet this trick would also work with vinegar.)

Re: Ginger keeping

Date: 2017-07-09 09:52 pm (UTC)
jesse_the_k: Bambi fawn cartoon with two heads (Conjoined Bambi)
From: [personal profile] jesse_the_k
Just noticed that I was two-faced re: ginger peel. Peel it (soaking the peel in the sherry just adds some dirt notes).

(no subject)

Date: 2017-07-09 09:42 pm (UTC)
barakta: (Default)
From: [personal profile] barakta
Glad you have found food that you can enjoy having and eating.

Rum sounds very nice indeed. Less sugar more rum probably makes it for the better tbh.


hollymath: (Default)

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