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Life. A Progress Report.
Oct. 21st, 2007 11:20 pmFYI on the salted lemons/limes: I love 'em. The limes are a stronger flavor, well suited to beef. I'm looking forward to trying them in other things. And, I'm not sure how the technique will work with a less sour citrus flavor, but I bought some sort of orange or tangerine (looks like an orange, advertised as a tangerine? I'm not sure) and now have them packed into a jar.
Sterilize jar & lid by boiling in water (be sure to let air dry). Layer salt on the bottom of the jar. Slice fruit into quarters but not all the way through, salt every surface (sea or kosher salt), stuff in jar. Salt in between layers of fruit. Make sure juice level covers all the pieces. Put lid on jar. Let stand 3 weeks, shaking periodically. Easy. Rinse pieces before using.
Spent the weekend on the comments we're submitting (for one of my Fellowship projects) to a Draft Environmental Impact Report. I think I did some good work. Tomorrow I'm natural resources damages girl.
Staying up way too late, though. Not good.
Wearing new-to-me watch that is possibly the most Sidra of all watches I've ever had. Simple, metallic, big readable numbers.
Growing a new batch of sourdough starter. Using rye flour, a suggestion I got from a *very* nifty cookbook my neighbor loaned me, called Nourishing Traditions. I like it a lot. We'll see about the rye, though.
Sterilize jar & lid by boiling in water (be sure to let air dry). Layer salt on the bottom of the jar. Slice fruit into quarters but not all the way through, salt every surface (sea or kosher salt), stuff in jar. Salt in between layers of fruit. Make sure juice level covers all the pieces. Put lid on jar. Let stand 3 weeks, shaking periodically. Easy. Rinse pieces before using.
Spent the weekend on the comments we're submitting (for one of my Fellowship projects) to a Draft Environmental Impact Report. I think I did some good work. Tomorrow I'm natural resources damages girl.
Staying up way too late, though. Not good.
Wearing new-to-me watch that is possibly the most Sidra of all watches I've ever had. Simple, metallic, big readable numbers.
Growing a new batch of sourdough starter. Using rye flour, a suggestion I got from a *very* nifty cookbook my neighbor loaned me, called Nourishing Traditions. I like it a lot. We'll see about the rye, though.