![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
May. 12th, 2005 08:25 pmHave I mentioned how much I like perfectly ripe avocados? I've got one here, see, and it's just right. It's so right that I can hardly pause between bites to tell you about it. Yum. I'm eating it peeled and sliced in attractive wedges, with a little salt. I suppose I could have done something nice with lime and cilantro, but I did that yesterday. Today, I'm just having the avocado, with a touch of salt to make it more avocado than it would otherwise be. It's silky. It's lush. It's a beautiful color, the green and chartreuse of springtime.
Have I mentioned how much I like perfectly ripe avocados?
Sometimes, I think about how foods taste, what would taste good together, kind of a thing. Red pepper is good stuff. It makes things taste more like themselves, with a little heat in there too. On that front, I need to get after Cousin Sue for her excellent ginger cookie recipe so that I can see what red pepper does for them. I think red pepper and ginger would get along well. I want to try that. Also, pfefferneusse (or whatever). I should try those. Anybody have a recipe?
Today for lunch, I had curried cauliflower and rice and a banana for dessert. The interesting part of that was that I drug the banana peel home in the tupperware (This is actually one of those semi-disposable lunch containers, the cheap ones, that you can buy in sets of five at the grocery. I use them until they break, which is usually two or three weeks.) that had held the curried cauliflower and still held the cardamom pods, which I pick out and set aside unless I'm in the mood for a serious mouthful of floral crunchy seeds. The banana peel and cardamom pods smelled so good together. I think there's a food item in that direction. I'm thinking about it.
And right now I want brownies. I do not have enough eggs to make brownies. I could make fudge, real fudge, not that ersatz stuff made with marshmallow cream that I love so well. That'd be chocolate. I could make (I am not seriously considering this) no-bake...
Aw, fuck. Fuck.
Have I mentioned how much I like perfectly ripe avocados?
Sometimes, I think about how foods taste, what would taste good together, kind of a thing. Red pepper is good stuff. It makes things taste more like themselves, with a little heat in there too. On that front, I need to get after Cousin Sue for her excellent ginger cookie recipe so that I can see what red pepper does for them. I think red pepper and ginger would get along well. I want to try that. Also, pfefferneusse (or whatever). I should try those. Anybody have a recipe?
Today for lunch, I had curried cauliflower and rice and a banana for dessert. The interesting part of that was that I drug the banana peel home in the tupperware (This is actually one of those semi-disposable lunch containers, the cheap ones, that you can buy in sets of five at the grocery. I use them until they break, which is usually two or three weeks.) that had held the curried cauliflower and still held the cardamom pods, which I pick out and set aside unless I'm in the mood for a serious mouthful of floral crunchy seeds. The banana peel and cardamom pods smelled so good together. I think there's a food item in that direction. I'm thinking about it.
And right now I want brownies. I do not have enough eggs to make brownies. I could make fudge, real fudge, not that ersatz stuff made with marshmallow cream that I love so well. That'd be chocolate. I could make (I am not seriously considering this) no-bake...
Aw, fuck. Fuck.
