Keeping berries from molding

While keeping berries fresh is something we'd all like, keeping as many berries fresh as possible is even MORE important when you don't have a lot of food choices and those berries are essentially your sweet bastion against the boring food world.

Allergen Free Hygiene

Finding a way to stay clean, fresh, and not-too-stinky is somewhat difficult when you react to common ingredients in our hygiene supplies.  So, this is what I do:

Bell Pepper Seeds

So, all my life I've been chopping out the pith (the white part) and the seeds from my bell peppers before I eat or cook them.

Today, I'm looking at them and all of a sudden I'm thinking: why do I do that? I realize that this is simply habit rather than a knowledge of the inner workings of bell peppers. So I start to investigate.

Baked Apple Sorbet

I utterly love this stuff.

Baked Apple Sorbet

We cooked chopped gala apples (seeds removed but with peels still on) in a solar oven all day a few days ago. You could use a crock pot with a little added water, as well. They were nearly mush by the time they were done. We let them cool and then blended them all together until smooth, and then a little more. I blended until they looked almost a little frothy.

Okay, life is still good, in spite of...life

It's funny how life can still be good even when weird, frustrating things keep happening.

My injured foot a few weeks ago turned out to be a broken bone. Two of them, actually. Which I managed to acquire by tripping over, I dunno, a microscopic piece of lint on my carpet. As opposed to valiantly rescuing a band of baby quails from a speeding car or something.

Spicy Eggplant - attempt I

I really miss a wonderful Thai dish I used to have, some spicy eggplant that was simply amazing.

I've been fiddling with various methods of recreating a flavor that might be comparable, or at least comparable based on what I remember, and yesterday I got closer than I ever had before.

It was fairly simple. I stir-fried sliced japanese eggplant, and then cooked it with this sauce:

Fake Spicy Thai Sauce (Work-in-Progress):
Apple juice (homemade, so I don't know if the taste changes)
roasted eggplant, peeled and blended up with a little of the apple juice
crushed tepin chiles
sea salt
a little fresh lemon juice

This was spicy, sweet, and a little sour. Not quite right, yet. There's something missing. But it was much closer than I've managed before. I need something for that umami taste, and the roasted eggplant was the best so far, as I can't use mushroom, soy sauce, or coconut aminos. I'm thinking perhaps I could add some roasted tomato, too, just a little bit, and see how that goes, next time. :-)

Defining Gluten - Humor

Very cute. :-)

http://www.qwantz.com/index.php?comic=2288