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Thursday, July 1, 2010
Well, yesterday was a bum day for blogging. My cable and internet went out at 10:00am and didn't come back on until 11:30pm. So no interwebs for me. I think I might have started having withdrawal symptoms. The upside was the fact that it was pay day, which meant I got to go get a bunch of goodies. I ran up to Lowe's Foods in Cape Carteret to do my grocery shopping; it was my first time going there, and I really liked it. They had an awesome produce section...think all the variety of Fresh Market or Whole Foods, but the size of Super Walmart's. And prices nicely in between. I mean, around here it's rare to find such tasties as fennel bulbs, celeriac, broccolini, leeks, radicchio, fresh brussels sprouts and wonderful, huge, fresh organic portobello caps. I had fun just in the produce section! And the meat section...I can't remember the last time I've seen such a huge selection of grass-fed beef and free range chicken. Seriously. I think I've found heaven. Quality, healthy, good selection, and prices right between Wally-world and Fresh Market. LOL, I was just happy the had Gardenburgers on sale 2 for $5.00. We stocked the freezer. Manda's a happy girl right now.
We just had dinner; my husband made the mistake of letting me know he knows how to cook! Let me show you this awesome spicy mango grilled chicken and baby greens salad with feta cheese and a rosemary-garlic vinagrette:
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5 comments:
That chicken looks amazing, and y ou'll have to post pictures of your preserves! How do you pit your cherries? I've been discouraged from trying anything with cherries because pitting them seems like such a pain.
Also, I meant to ask you when you commented on my page--how do you dry your basil? I'm trying to dry herbs, but I've read that basil can be difficult because of the water content. Do you have a method you recommend?
--Laurie
Thanks! My hubby made that meal for me...he tries to hide it, but he's such a good cook...you'd never guess he grew up vegetarian!
As far as pitting my cherries, I just cut them in half and remove the pits...it's a pain, but I don't really want to order a cherry pitter. Besides, to me it's sort of relaxing to be prepping food by hand.
As far as my basil goes: I hang mine on a rack in a small alcove in the garage.
I hang whole stems, but in small bunches wrapped in newspaper(it helps wick away moisture and keeps the basil from oxidizing and turning color) and turn it once or twice a day until it's totally dry.
Then I strip the leaves, and crumble them and store them in a tightly sealed jar.
Thanks! We don't have a garage--do you think it would work to just hang it in the house? And how long does it take to dry? A week? A month? Sorry to pester you with so many questions!
Your nephew is super cute.
--Laurie
Any dark, dry, well-ventilated spot will work...and it doesn't have to be pitch dark, just well away from sunlight or any indoor light sources...closets and laundry rooms can work,too. As far as how long it takes for them to dry, it really depends on a lot of factors, outdoor humidity, indoor humidity, ambient temp, etc. Mine takes usually between 2-3 weeks, but it's really hot and humid here...I don't know; it's less humid up there, so it may not take as long. You'll just have to check it every day. now some people say you can dry it in the oven if you don't have anywhere to hang it, but in my experience the oven dried stuff doesn't retain as much flavor. If you want to oven dry it though, put your oven on 200 degrees. Tear up the basil leaves and spread them on a cookie sheet, slide them in the oven and leave the door cracked open...it will take about 10 minutes or so to dry them, but check them frequently to prevent scorching. Then you can crumble them and store.
LOL, I don't mind questions! I'm so herb crazy I enjoy having someone to talk to about it.
Thanks! I've got a bunch of herbs hanging in my closet now :). It was humid this past week, but not so much anymore, so hopefully they'll dry all right.
--L
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