Tuesday, February 23, 2010
I'm still trying to use up the prime rib, so my son's lunch has thinly sliced beef, mustard, and romaine on Sheepherder bread (from Trader Joe's). I sent it with pistachios and pretzels, and more of the Pink Lady apples dipped in a wash of vitamin C. Since my son had used up all the ice bags and had forgotten to give them to me to refreeze them (he was collecting them in his room instead) I used frozen guacamole to keep his lunch cold and I told him to dip his pretzels in the guacamole. That sounds good to me.
My daughter said her backpack was too full, so she needed a smaller lunch. She has the reuseable "brown bag" and is taking an almond butter sandwich, to which I added walnut pieces, apples, sharkies (which are kind of an organic gummy bear, made without high fructose corn syrup), and I gave her some Cheeze-Its.
Monday, February 22, 2010
Shaved leftover prime rib is mixed with romaine lettuce in this roll up on spinach flat bread. I used cream cheese mixed with onions to keep the sandwich together.
I also put in two "two bite" passion fruit scones, pistachios, and pretzels. There are apples (Pink Ladies) soaked in water with vitamin C crystals. The apples are in the plastic container. The vitamin C keeps the apples from turning brown,
Sunday, February 21, 2010
I had a bit of drama with these scones today. The first batch I made burned badly on the bottom, though the tops were perfect (I know because I ate most of them.)
So I did a little reflection, and decided that because the passion fruit puree was so wet, I needed to make the scones smaller, and cook them at a slightly lower heat. I changed the oven to 400, and made the scones about 1/3 the size of my normal scones. They came out PERFECTLY.
And they taste just amazing- if you like passion fruit, which happens to be one of my favorite flavors. The scone mix I use is Garvey's Organic Scone mix, and I added 1/3 cup of Napa "A Perfect Puree"- passion fruit puree, as well as 2 heaping TBS sugar, and a little dusting of sugar on top (probably 1/4 of a tsp, though I don't measure it).
I was planning on sending these in the kids' lunches this week, but I don't know if there will be any left by tomorrow...
I thought these beans looked interesting, so like so many innocents before me, I bought them, only to find out that cooking lupini is a multi-week process. But I'm not a quitter, so I will conquer this bean.
The first step was to soak the beans. Before I knew about their special super powers (alkaloids) I had soaked them overnight in salt, as I do all my beans. Then I found out this was not nearly enough to overcome the fearsome power of the lupini.
So today I am boiling them for a few hours, then I will put them in my fridge for a few weeks of soaking- until the bitterness goes away, and the soaking water is no longer yellow. I will be changing the water every day, as per all the directions I have seen for the lupini. I hope to (finally) use these as a snack in my kids' lunches. I will flavor them with olive oil and vinegar and fresh parseley, when they are finally done.
I guess you could say these are one of the ultimate slow foods.