elainegrey (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
elainegrey) wrote2022-03-04 06:55 am
elainegrey) wrote2022-03-04 06:55 am
Entry tags:
(savoring, eating notes)
Savoring.
I might have a word for this year. I am trying to savor, both to slow down and be more mindful, and to ground myself in what is a lovely life (that i fill with worries and stress and irritations).
Last night we had cheese -- a very nice cheddar, store brand blue and brie, and a very nice Asiago -- a loaf of the store fresh breads, a rosemary boule (now costing more than ever at at .88 lbs instead of 1.5 lbs), kalamata olives, leetle dill pickles, grapes, a star fruit, and a little bit of honey in a bowl. We played gin rummy, had more hands of gin than ever, and with Christine seven points from winning, i came from behind with gin when she still had lots of unmatched cards. We went for a while before i won a game at all, so i am delighted to be learning the strategy. I also successfully knocked yesterday, which is a little bold for me.
I wonder if i would be better at chess now. In college i was a miserable chess opponent because i played defensively and did not really think about ending the game, ie winning.
Christine suggested the star fruit needed sugar, which is her reaction to the tartness. I thought that was over much, but wondered about the honey -- and the complexity of star fruit's tart floral and honey's acid sweetness was fascinating.
For lunch i'd made a salad of celery, carrot, blood orange, avocado. I had pickled some red onion in late January, and the pickling vinegar makes a nice dressing.
Violets are beginning to bloom but the rabbits are ravaging the plants. I moved some violet crowns around in my garden last weekend: here they are generally considered aggressive weeds. I look forward to them acting as both ground cover and a purple delight in my salads. I have three tiny European sweet violets started in my garden and if the rabbits don't exterminate them, i dream of that violet scent and flavor being added as well.
I might have a word for this year. I am trying to savor, both to slow down and be more mindful, and to ground myself in what is a lovely life (that i fill with worries and stress and irritations).
Last night we had cheese -- a very nice cheddar, store brand blue and brie, and a very nice Asiago -- a loaf of the store fresh breads, a rosemary boule (now costing more than ever at at .88 lbs instead of 1.5 lbs), kalamata olives, leetle dill pickles, grapes, a star fruit, and a little bit of honey in a bowl. We played gin rummy, had more hands of gin than ever, and with Christine seven points from winning, i came from behind with gin when she still had lots of unmatched cards. We went for a while before i won a game at all, so i am delighted to be learning the strategy. I also successfully knocked yesterday, which is a little bold for me.
I wonder if i would be better at chess now. In college i was a miserable chess opponent because i played defensively and did not really think about ending the game, ie winning.
Christine suggested the star fruit needed sugar, which is her reaction to the tartness. I thought that was over much, but wondered about the honey -- and the complexity of star fruit's tart floral and honey's acid sweetness was fascinating.
For lunch i'd made a salad of celery, carrot, blood orange, avocado. I had pickled some red onion in late January, and the pickling vinegar makes a nice dressing.
Violets are beginning to bloom but the rabbits are ravaging the plants. I moved some violet crowns around in my garden last weekend: here they are generally considered aggressive weeds. I look forward to them acting as both ground cover and a purple delight in my salads. I have three tiny European sweet violets started in my garden and if the rabbits don't exterminate them, i dream of that violet scent and flavor being added as well.
no subject
I'd have added pot of balsamico but that's just me! :o)
no subject
and next time try just a tiny bit of salt on the star fruit
no subject
no subject
no subject
no subject
no subject
I recently finished reading Dan Saladino's Eating to Extinction-- very enjoyable. Oh of its stories was about kvass and the celebration of sourness. Then yesterday Sheeyun came home early from work and we went to a local brewery, where we tried a Fruity Jawn:
Fruity Jawn: Blackberry & Raspberry
Style: Blackberry & Raspberry
ABV: 5.6
IBU: 10
Style: Sour ale brewed with Blackberries and Raspberries Grain: Pale Malt, Wheat, Oats Hops: Huell Melon This jawn was brewed with over 500lbs of fresh blackberries and raspberries creating an intense berry explosion of flavor. Notes of fruit punch Kool-aid, melted red otter pops, and a refreshing tartness.
I was so glad that I'd been reading the Saladino-- I felt that I could appreciate the very non-USian flavour of the Fruity Jawn as a kvass, and we liked it very much, though we had to leave it to go pick Chun Woo up from school.