Tag Archives: Ginger

Oprah Style

I can’t decide if this post’s title means I’m going to tell you about my favorite things (stop looking under your chair, there will be no giveaways. Despite my childhood beliefs, I’m not actually Oprah) or show you a bag of chips I ate, tell you about my regrets and then get Gayle to feed me salads on a yacht while I nap and Stedman moves my legs.

Maybe there’s something more doable in between. ‘Cause I don’t know Gayle or Stedman and I totally don’t have a yacht. Or know where to find one.

Ok, let’s forget ‘favorite things’ and the fact that my dinner last night consisted of taste testing chips (shut up, it was for science).

Real life things! I got sick again this week. I blame children. They’re always covered in jam and cooties. Mostly cooties.

 These are my favorite hot drinks for my least favorite times. Xiao’s blend from Peet’s (pricey but pretty damn perfect) and homemade ginger tea.

Fresh ginger tea is spicy and amazing and cheap. Peel a hunk of ginger and slice, chop or grate it into a pot, cover with multiple cups of water (about 1 cup water for every inch of ginger- this is a strong ratio and will seriously clear your sinuses), slowly bring to a boil, stock-like, for the most possible flavor, strain into cups with honey and lemon juice and breath in the steam. If you’re really sick throw in a crushed clove of garlic and a 1/2 tsp of cayenne pepper for every 2 cups of water- I start on the weaker end of the ratio with these additions.

When I’m extra lazy I just throw a few slices of ginger in a mug with honey, top it off with hot water and lemon juice. Works in a pinch. The real benefit of making a whole pot of the stuff is that you can just throw more water in once it’s gone and you’ll have a new, slightly weaker batch of tea in twenty minutes and your sick self won’t have to chop or peel again for days.

I’ve also been known to just drink hot water with lemon and honey. ‘Cause of how uncoordinated I get when sick and half asleep. Safety first!

I’m gonna backtrack a bit now.

But Rosie, why would you want to go backward?*

Because hot buttered grits with brown sugar is stupid good.

Are you guys eating grits yet? If you haven’t started yet… maybe you shouldn’t. It’s much harder not to eat grits constantly once you know how good they are.

But surely you’re making sundaes.

 You’d be bananas** not to.

And if you want to skip the scary sugar boiling thing I did last week, you can do what I did this week and make a small batch of Deb’s butterscotch sauce in the microwave. Yeah. I’m gonna tell you about this and trust you not to die immediately. You have self control, right?

You’ll need:

a microwave safe bowl

… a microwave

a spoon for stirring every minute or so

1 tbsp butter

2 tbsps dark brown sugar

2 tbsps heavy cream

a pinch of salt

a scant 1/2 tsp vanilla (sometimes I skip the vanilla and just use bourbon***)

Combine all ingredients except for the vanilla in your bowl, microwave for 3-4 minutes (until it has bubbled a bit and everything’s all copacetical), stopping and stirring every minute, add vanilla, stir, cool slightly and use a ladle to pour it into your face. Or just dump other sundae stuff into that same bowl. Or be nice and share as there should be enough for two. Or do like me and make a mini apple crisp and eat the entire thing in one night with ice cream and this microwavable miracle while sick like a hungry hungry fool.

 This is about 1/3 of said crisp. It had a crunchy oat and pecan laced topping and sweet and sour cinnamon covered fuji and granny smith apples underneath. It was glorious.

Hey. I made apple crisp the last time I was sick too. Weird. I developed a new habit!

You know what else happened the last time I got sick? A wonderful lady brought me bread. The bread she gave me this time had fruits and nuts in it.

 We covered that bread in this glorious stuff. It’s like smushed up marmalade made of ginger and I love it and I’m gonna put it in french toast with something creamy and die of joy.

That’s what’s gonna happen. With mimosas. ‘Cause we’re princesses.

So I guess I sort of do have a Gayle. Now all we need is a yacht.

 

*Does it freak you out how well I know your mind? The answer is yes.

**Yup. Still doing that. Just try and stop me. Because I can’t. Seriously. Help.

***Bourbon is totally my spirit animal.

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Filed under 'Cause I'm A Kid, Bourbon, Breakfast, Drinks, For the Sick, Girly, Heavy Cream, Ice Cream, Melted Butter

Dear Green Beans,

I’m sorry. I’m not normally a shallow person. Like homely girls everywhere, I care more about personality than looks. And there’s no denying that I love your insides, Green Beans. When you snap softly under my teeth, I can’t help but smile… mostly because I’ve doubtlessly cooked you in butter or bacon and animal fats are mad sexy. But, I have to get real with you for a minute: your outside parts bother me.

I pick through bins of you somewhat obsessively, moving over to let those bold enough to just fill their hands and bags with you, not bothering, as I do, to cast off your wispy strands and thicker beans whose bulging insides allow me to think of nothing but that traumatic scene from Alien.

Once I get you home, I snap a chunk off of you at both ends and scrape my pairing knife down the sides of those of you I neglected to weed out, removing slivers of skin covered in dry scars and stretch marks. I’ve gladly eaten some hideous dishes, but you have so much (forgive me) potential that I become superficial around you.

Someday I will reach blindly into your piles instead of standing aside and watching with envy as others take you, bulbous and slight, wrinkled and taught, into their baskets and stomachs.

You’ve done nothing but nourish me, so I will try to be less judgmental when I stumble upon the ugos among you.

Seriously. My bad,

Rosie

P.S.- You, like Mr. Pibb and Red Vines= crazy delicious, so don’t let this get you down.

Spicy Green Beans

Serves 2 as a side (unless you’re serving me. Then it serves 1… me).

Rinse, trim and halve 2 big handfuls of green beans.

Peel and mince 1/2 inch ginger and 2 small cloves garlic (about 1/2 tsp each)

Over medium high heat, melt 1/2 tbsp butter.

Add green beans and cook for about 1 minute.

Add ginger and garlic, cook, stirring regularly for another minute.

Add 1-2 tsps tamari and 2 tbsps water.

Stir and cook on high for 1-2 minutes until most of the liquid has evaporated and the beans are tender but still a bit crunchy (if you like less crunch, cover the pan with a lid after adding the water. This will also leave you with a bit of liquid but that makes a totally tasty sauce, especially if you stir in an extra pat of butter at the end).

Kill heat and add 1/2 tsp garlic chili paste (like sriracha) and 1 tsp lime juice. Taste, adjust and serve hot over rice, under a fried egg, or straight up.

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Filed under Green