I'm here today to present some reasons why you might want to consider reading our current Read With Us selection, Intermezzo by Sally Rooney.
Striving to be highly reasonable, even in the face of unreasonableness. Reading, knitting, and some alcohol may help.
Tuesday, November 5, 2024
Read With Us: Why You Might Want to Read Intermezzo With Us
Monday, November 4, 2024
Old Dog/New Tricks
This old dog learned a couple of new tricks this weekend. I wanted to make the fresh ginger cake I wrote about on Friday but wasn't looking forward to peeling and slicing the knobby hunk of ginger I needed. A few minutes on the internet gave me a couple of the tricks I needed. The first thing I found out is that ginger can be peeled with a spoon. It was simple and there was no danger of cutting my fingers. The next thing I learned is that ginger can be blitzed in the food processor. I froze the peeled pieces for a few hours, put them in my food processor for a few seconds, and voilĂ , chopped fresh ginger to bake this:
Friday, November 1, 2024
I Thought I Was Done
I thought I was done blanching, freezing, fixing, and figuring out ways to use the garden produce, but that was not the case. We went to visit Ryan and the garden earlier this week after a hard frost. The garden has already gotten frost three or four times before, but this time Mother Nature meant it. John managed to salvage a meal's worth of green beans and snow peas but then asked if I could do something with a five-gallon bucket of green tomatoes. I wasn't going to give out fried green tomatoes for Halloween, so I convinced him that just a big bowlful would be much better. Ryan found a recipe for tomato relish that sounded very interesting to me (no vinegar!) so I decided to try it.
The first thing I learned was that fresh ginger is completely different than ground ginger. I cut off a hunk, peeled it, and reveled in the scent. After I added the cumin and lime juice and zest I was really hooked.
I added the rest of the ingredients and then diced the green tomatoes for what felt like forever. In actuality, it only took about 90 minutes but I was quite happy that I did not have a five-gallon bucket full of the things.
After all the peeling, juicing, zesting, and chopping, I put the pot on the stove to cook down. This recipe called for ripe tomatoes and cooking it down for approximately 30 minutes but I cooked mine down for about 90 minutes since I was using green tomatoes that were much harder.
I doubled the recipe and we had to have hamburgers on Thursday night so I could taste my relish. It's damn good! I love the taste of limes, cumin, and ginger, so I may be making more of this stuff with canned tomatoes once I finish these jars.
But for now, the good news is I have enough ginger left over for a fresh ginger cake, and enough limes to enjoy several vodka & tonics with plenty of lime, just like I like them. I'll be pacing myself with the drinks so I have enough vodka and limes to last through at least Tuesday (and I'll probably need to replenish the ingredients so I have more on hand for at least a week afterward).
I hope you have a great weekend!