October 23rd, 2005


Coldbusting Tea

I whipped this up to batter off an impending nasty cold / potential case of strepp throat. It's delicious AND soothing!

The Coldbuster

1 lemon, juiced
fresh ginger root
a short piece of cinnamon stick
cayenne pepper
echinacea (loose or in tea bags)
maple syrup or agave nectar

Dump a few cups of water into a pot and put it on the stove. As it comes to a boil, add several thin slices of ginger root, the lemon juice and the lemon itself, the segment of cinnamon stick and a healthy dash of cayenne pepper. A friend of mine also adds fresh garlic - I'm not quite so daring.

Let the whole mix simmer a while, then strain it into a tea pot containing the echinacea - I used two organic tea bags. Let it steep until it's nice and strong. Pour a cup, sweeten to taste with maple syrup or agave nectar (or sugar if that's what you have) and drink up!

Best enjoyed with with a lap full of sleeping kittens.
  • Current Music
    devendra banhart - at the hop

fixing "mayo"

I bought a jar of fake mayo, but it has way too much vinegar in it for my tastes. Is there a way to fix it? Is there something I can do or add to it so that it tastes less like vinegar?

FYI it is Spectrum Natural Organic Light Mayo. The ingredients include: water, soybean oil, cornstarch, white vinegar, apple cider vinegar, sea salt, soy protein isolate, xanthan gum, lemon juice and other misc spices.
various reality sucks
  • muridae

Couscous and lentils with glazed vegetables

I made this dish the other day when I was almost totally out of fresh vegetables. I always have tons of dried beans and grains in the pantry, but sometimes it's really hard to figure out what to do with them when you don't have any vegetables, so you have to stretch your imagination. It doesn't sound like much, but I was totally delighted with the results, and amazed at how subtle and delicious the flavors were. Sorry, no pictures, because it was last week. =(

Collapse )
  • Current Music
    also, cold
On ur island

coordinating flavors

Is there any reference guide out there that tells you what flavors and spices taste good together? I'd like to try new combinations, especially using things traditionally considered sweet in savory dishes, and vice versa.