We’ve changed!
And by we I mean me and my dog blue, the good old blogstuff formerly known as College Kibble is now the Essential Omnivore, because I’m OUTTA university in weeks! Absolutely titillation here, of which written text gives insufficient justice. Here’s what I cooked on Wednesday, the Asian Cabbage Salad from Deborah Madison’s Vegetarian Cooking for Everyone (any kind of vore you can throw at her…). It’s been six days and there’s still a tub of it downstairs in the fridge… it’s pretty unappealing, which is so sad considering the only ingredient I didn’t have was the fresh ginger. It really is key to the flavor balance. I tried adding lime juice to bring more zip, more zing to the salad, but nothing. Ginger is irreplaceable. Even by its friend dried powdered ginger. For a second, I thought about opening one of our ginger tea sachets and throwing it into the mix, but the second passed, thank god, and I assumed that the sugary natural of the tea would be a poor, decidedly unsavory addition. So, I crawled gingerless through the recipe text… I did eat quite a bit, though, save for the gladware container or two I forgot throughout the cities during my weekly venturing… whoops. Tomorrow morning will see me tossing the rest of the cabbage out. It will also see me with a tear in my eye and a slump to my step. For woe is me. But the positive? I have an even more profound appreciation for the inexplicable rhizome that is my friend the ginger root. I already had an appreciation for its quese-reducing potential, but now? Watch out! Ginger pusher in the making… also, I wonder if it would do well in a pot? Could I grow this tuber and have my very own? Bond with one? Proceed to name it and wrap it in sweaters to keep it cozy during the long, harsh winter? Could I warm it solely with my love?
