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Post by Ripley on Jun 30, 2017 19:28:41 GMT -5
Meal #9 from a rotisserie chicken. Tomorrow I make stock for ramen with the carcass and other chicken bones from my freezer. This salad has chicken breast chunks, avocado, red onion, grapes and croutons with romaine lettuce.
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Post by Starlight on Jul 8, 2017 15:29:19 GMT -5
Just had a Coconut milk banana split shake and
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Rosie
Daryl's Jasper Stone
Goddess
Posts: 1,440
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Post by Rosie on Jul 9, 2017 15:37:32 GMT -5
I am drinking this: Ginger Lemonade 1 piece ginger, peeled and chopped – about 4 inches 1 cup lemon juice - 3 to 4 lemons 1/3 cup pure maple syrup 6 cups water 2 lemons sliced for garnish or mint leaves or strawberries Place the ginger in a food processor or blender. Add lemon juice and process until smooth. Add water and maple syrup. Mix well. Strain out ginger pulp. Serve in glasses filled with ice. Garnish as you wish I made this in my blender. Stored it in fridge in blender container. I used minced ginger as I didn't have a knob of ginger on hand. Note: This is a tart quaff but refreshing in its tartness IMO.
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Post by Ripley on Jul 24, 2017 5:03:55 GMT -5
I picked up a gallon of local tomatoes last week and am enjoying meals built around those. The variety is called Black Cherokee and those were developed in Haywood County, NC and are an heirloom variety. The tomatoes are grown at high altitude and are a greenish-red color, never the full bright red of mass-market tomatoes. The taste is a bit tart yet balanced, so not sour, lots of seeds and seed gel too & juicy, although the flavor is quite deep. I am eating these raw, in salads, with just some chopped herbs like basil, cilantro or parsley. I also made a Panzanella- a toasted bread salad with these since the Black Cherokees are very juicy when ripe. Added fresh raw cucumber, red onions and herbs- just a touch of red vinegar and olive oil, salt and pepper to dress. Green salads too. http://instagram.com/p/BW6KjsxlFqz
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