Until last Saturday, I had not had a cold in about two years. Apparently, this one thinks it needs to make up for lost time. I am sick. I have spent the past three days in bed, in varying states of consciousness, living on grape ginger ale, fruit, and fruit juice popsicles, watching Renee Zellweger movies (I highly recommend "Chicago" and "Down With Love!" "White Oleander" is also pretty good, for a book adaptation, but the book is better.). Finally, this afternoon, thanks to the modern miracle called "Robitussin (which happens to be, unfortunately, the foulest, most heinous-tasting substance on the planet!)," my head is a bit clearer, and I have plans to drag my sorry body back to work tomorrow.
On a brighter note, the digital gods smiled on me, and my digital camera came today! I can't wait to get out and see what it can do.
It's hot here today. We have had such a strange year so far -- almost no snow over the winter, lots of rain in the late winter, and cool, rainy weather most of this spring. Today, all of a sudden, it's about 80 degrees... something we haven't seen since last August. Tomorrow is supposed to be even warmer, and the the rest of the week is supposed to be back to "normal," around 70 degrees. I look forward to that. Between my cold and this heat, I haven't felt much like moving today.
Soon -- I promise! -- this blog will get back on track, and will hopefully be a bit more colorful with the addition of some pictures from my new camera!
I've been craving cornbread lately, so that will probably be on the menu (and the site!) later this week -- as soon as it's cool enough again to bake. Maybe I'll put some raspberries in it... or maybe Craisins... hmmm...
...for not blogging much this weekend. As I said on Friday, it was a busy weekend for me, and it's gone downhill since then. I woke up yesterday with a sore throat, which turned into a pretty bad cold by the afternoon. That was all while I was working my "9 hours of overtime" day. By the time I got home (around 9) last night, all I wanted to do was go to bed.
Today, Kevin left to spend a few days in Boston. On my way home from dropping him off at the bus station, my clutch cable snapped. Happy, happy, joy, joy.
Needless to say, I don't feel much like writing. In fact, I am going to get into bed now! I promise I will get caught up, and actually write something about food, within a couple of days.
That's TV talk for "here's a little bit about what I'll write tomorrow, to tide you over 'til then."
It's a busy weekend for me -- I just got home from having a good dinner at a local brewpub, followed by a trip to see a long-anticipated movie. Tomorrow I have to work on my station's broadcast of the Children's Miracle Network Telethon -- 9 hours of OT in one day! That's on top of having worked a full day on Monday -- news takes no holidays. Sunday, I don't think I have to do anything or be anywhere I don't truly want to do or be. Doo-be-doo-be-doo.
Tomorrow I will tell you about my dinner that totally hit the spot, and I'll reveal which movie we saw (in case you haven't figured it out yet). Now, I have to get to bed -- I've been up for twenty hours! Good night. =)
The following epiphany occurred over the Memorial Day weekend, and was just as successful as the Limeburner... and it goes a little something like this: (sorry -- I worked in radio during the late 80s and early 90s!)
My mom buys canned pineapple chunks, divides them up into those cute little "snack size" Ziploc bags, and freezes them. She later eats the frozen pineapple chunks for snacks. It's such a simple thing, but it's so good! I bought a can of pineapple a couple of weeks ago with the intention of doing the same. It sat in my cupboard for a good week and a half, waiting to be frozen. It never happened... until... I was at her house over the weekend and got into her stash. As I sat there eating frozen pineapple, I realized that there was some potential for kicking up this snack. I decided I'd puree the pineapple, juice and all, and freeze it in popsicle molds. Then I decided I'd add a handful of shredded coconut. I couldn't wait to get home and try it!
The next day, I got out my popsicle molds that I bought a couple of years ago but have probably only used once. I got out my trusty purple blender. I poured in the can of pineapple chunks, juice and all, just as I had planned. I gave the fruit a few pulses on "puree," then added the coconut, as I didn't want it to get completely pulverized. I wanted some texture, dammit! I tasted the mixture and decided it needed just a dash of honey to sweeten the pot a bit. As I rummaged through the cupboard, I stumbled across a bottle of coconut extract! In went a dash of that... a couple squeezes of honey... a couple more hits of the puree button... another quick taste, and wow! Did I have something! I had just enough of the mixture to fill six of my eight popsicle molds. I waited impatiently for them to freeze. The next day, I had the absolute most delicious fruit-and-juice bars I've ever tasted... with no yucky, unpronounceable stuff, no refined sweeteners, no artificial colors or flavors... just some nice fruit, a bit of flaked coconut, and some organic coconut extract. YUM! There's not an exact recipe, but I'll estimate for you...
1 can of pineapple chunks in juice -- what are they, about a pound? You know what I mean...
1/4 cup dried, flaked coconut -- I used the unsweetened kind from the health food store
1/4 teaspoon coconut extract, or to taste
1 teaspoon honey, or to taste, if needed
Put the pineapple and its juice in the blender and puree to desired consistency. Add coconut, flavoring, and honey. Puree just long enough to blend completely. Pour into popsicle molds of your choice, and freeze until solid -- overnight is best, of course. Serve and enjoy!
And now, I must vent... yesterday I mentioned that I watch a lot of Food Network. I do -- it's the truth -- but these days, I am not enjoying it as much as I did in its earlier years. My favorite shows star chefs: Sara Moulton, Gale Gand, Wayne Harley Brachman, Jacques Torres, Alton Brown... people who cook! A lot of shows on Food TV these days seem to focus on how not to cook... "Semi-Homemade Meals," "Good Food Fast," "$40 a Day," etc... (though I admit I am a closet Rachael Ray fan, so please don't flog me!). And even more shows aren't about cooking at all -- "Top 5 blah blah blah," "Al Roker's yadda yadda yadda," "Podunk Food Festivals..." Don't get me wrong -- I enjoy "Iron Chef" and "Unwrapped" as much as the next person, but I want to see some real chefs do some real cooking once in a while! The latest campaign is the upcoming "Wedding Weekend." Apparently we'll have the pleasure of watching everything wedding -- from engagement to planning to wedding to reception. I assume there will be a focus on what's served at the reception, but please. Do I care about the weddings of people I don't know? No. I really don't. The worst part of it all? We even get to see Paula Deen get married, though I'm sure for her it will actually be referred to as "gittin' hitched." She has to be my least favorite person on the network right now. Forgive me for being a Yankee, but that accent -- it's unintelligible! "From my country kitchen to yerrrrrrrrrrrrrrrrs." What is that? I guess I'll just have to invest in a Tivo and capture every episode of "Good Eats" that airs. What a great show.
Sigh. I think I need a pineapple popsicle to console myself.
I was at the grocery store this afternoon, getting a couple of things that aren't at all pertinent to this post. I also scoped out the ingredients for the Limeburner, thinking I'd get the stuff later and experiment this weekend. But I couldn't stand it -- I had to buy the supplies then and there! I got a bottle of ginger brandy, a four-pack of Reed's Premium Ginger Brew, and two fresh limes. I don't generally have ice in the house, so I put the brandy and a bottle of Reed's in the freezer to quick-chill. An hour later, I juiced the limes, got the bottles out of the freezer, and went to work. It was surprisingly easy to perfect. For my first attempt, I used one ounce of lime juice, one ounce of brandy, and probably about 6 ounces of ginger brew -- the ginger brew is the only thing I didn't actually measure. It tasted like really good ginger ale with a squeeze of lime. It was very good, but Kevin and I thought maybe we should be tasting the brandy a bit more. For the second attempt, I measured exactly: one ounce of lime juice, two ounces of brandy, and four ounces of ginger brew. I got exactly what I wanted -- a drink with the tang of lime juice, the bite of ginger, and that little bit of extra warmth from the brandy. How lucky was that?!?
As far as the theory to serve this drink on ice, I decided it's not necessary. As long as the ginger brew and lime juice are well chilled, the drink turns out at a perfectly good temperature. I believe that quality ingredients are key -- fresh lime juice, of course, can't be beaten. Its tartness and spiciness just aren't present in that plastic lime full of reconstituted juice. A more commercial ginger ale like Canada Dry or Schweppes would be too sweet and not gingery enough. Look for something called "ginger brew," "Jamaican style ginger ale," or something similar -- something with REAL ginger in it! As far as the brandy goes, my store only had two brands, at the same price, so I chose the one with the bottle I liked better.
The Limeburner. Patent Pending. All rights reserved. Copyright me, 2004. Enjoy!
Oh, and it doesn't need to be set on fire, despite what Derrick thinks.