D: "The ... Rapey?!"
E: "..."
D: "... I'm an idiot."
25 March, 2012
*1160 - today's funny moment
Walking along from church to our brunch spot for the day (dry pork chops, never to return again), we see this across the street:
D: "The ... Rapey?!"
E: "..."
D: "... I'm an idiot."
D: "The ... Rapey?!"
E: "..."
D: "... I'm an idiot."
*1159 - thirsty
What Poka does when she is thirsty:
That little pink thing is her tongue! I sat there giggling as she frosted up the cup with her breath and remembered to whip my camera out in time.
(Yes, yes, that glass is sitting in the dishwasher now.)
That little pink thing is her tongue! I sat there giggling as she frosted up the cup with her breath and remembered to whip my camera out in time.
(Yes, yes, that glass is sitting in the dishwasher now.)
18 March, 2012
*1158 - the blemished vegetable
We watched the Big Waste on Food Network where Chef Bobby and Chef Anne and Chef Lady-Who-Judges-Chopped and Chef I-Can't-Remember-Actually rummaged through "waste" from farms and grocery stores. Now that was eye-opening, about as eye-opening as Food Inc but perhaps slightly less actionable. Still. Here is the main takeaway.
When we're shopping for fresh produce, look out for that slightly bruised but otherwise still lovely eggplant. The red pepper with the extra lump that makes it look extremely awkward. The tomato with a scar down its side because it burst from over-juiciness when on the vine. The squash with a scratch because it got bumped around in its crate on the way to the store. The cabbage with a yellowed and dusty leaf on the outside that, when removed, would reveal a perfectly good head of cabbage.
It's hard to choose these in favour of their perfect-looking siblings, because, when there are choices available, why settle for less? The answer is that these blemished products, though perfectly good and edible (and once you chop them up and cook them will look exactly the same as their "perfect" counterparts), will at the end of the day be thrown out or not even make it to the grocery store but discarded at the farm, because we as consumers shape what we want to see on the shelves. If we reject these blemished products, they would join the gazillions of tons of food waste that really didn't need to be wasted.
It doesn't have to look perfect--as long as it's still fresh and good, it'll look/taste the same in the end. (I'm not talking about buying rotten or mouldy products, of course, those truly are "waste" products.)
Buy a blemished vegetable the next time you shop, and maybe we can help solve this problem one veggie at a time. Veggies aren't perfect, save a blemished veggie today!!
When we're shopping for fresh produce, look out for that slightly bruised but otherwise still lovely eggplant. The red pepper with the extra lump that makes it look extremely awkward. The tomato with a scar down its side because it burst from over-juiciness when on the vine. The squash with a scratch because it got bumped around in its crate on the way to the store. The cabbage with a yellowed and dusty leaf on the outside that, when removed, would reveal a perfectly good head of cabbage.
It's hard to choose these in favour of their perfect-looking siblings, because, when there are choices available, why settle for less? The answer is that these blemished products, though perfectly good and edible (and once you chop them up and cook them will look exactly the same as their "perfect" counterparts), will at the end of the day be thrown out or not even make it to the grocery store but discarded at the farm, because we as consumers shape what we want to see on the shelves. If we reject these blemished products, they would join the gazillions of tons of food waste that really didn't need to be wasted.
It doesn't have to look perfect--as long as it's still fresh and good, it'll look/taste the same in the end. (I'm not talking about buying rotten or mouldy products, of course, those truly are "waste" products.)
Buy a blemished vegetable the next time you shop, and maybe we can help solve this problem one veggie at a time. Veggies aren't perfect, save a blemished veggie today!!
11 March, 2012
*1157 - a hearty breakfast
A lovely little home-cooked breakfast. Eggs two ways, scrambled and eggs in the basket, heart-shaped of course!
10 March, 2012
*1155 - fashion faux pas
The excellent thing about being in a city where the likelihood of running into anyone you know is a fraction of a percentage is that you can head out fearlessly in your yoga pants that are a tad too short and reveal, when seated, the socks you should not be wearing with those shoes, and on top of that all you're wearing an off-white coat that really doesn't match but was the most casual looking one you could find suitable for the weather that wouldn't make your unfashionable bottoms even more starkly unfashionable. Well, I did at least slap on some mascara (I don't go anywhere without, no, not even dance class) and braided my hair (though for largely functional purposes) so I may not look like I just rolled out of bed.
Well writing that took the amount of time between getting up the bus and off so away I go to blend in with the grottily vibrantly hipsterly Mission district folks. Toodles.
09 March, 2012
*1154 - baked
Our latest craze: baking whole tilapia. Didn't take a picture of this one but the best recipe so far: stuff with limes and cilantro, rub with garlic, oyster sauce, soy sauce, fish sauce, brown sugar, chili sauce, lime juice, pepper. Finally, sprinkle with coconut flakes for a nice fragrant crisp.
Actually, someone needs to teach me how to make steamed fish, Asian style. That's one thing I've never done before.
04 March, 2012
*1153 - poached
Yes, we do like our poached eggs and bacon. And spinach. And it turns out we can make a pretty mean one on a good day!
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March 3, 2012 marks the end of living like grumpy old fogies and marks the beginning of appreciating every day as a new and joyful one together, every meal out another first date, every forehead kiss a special one to be thankful for.
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