Posted tagged ‘Recipe’

MOSCOW MULE – (Improved)

May 16, 2017

(From time to time  I post a recipe —  not unusual  .  .  .)

There are so many variations of the recipe for a Moscow Mule.    But since I had no experience with any of them,   I think the one Son and I used on Sunday was – the best!

MM glass

We used glasses – that’s already a variation from the copper cups you’re supposed to use.

MOSCOW MULE

Ingredients:

couple ounces of vodka    (we used rum;  rum improves everything)
three ounces of GOOD ginger Beer    (it’s not beer, but a fizzy, boldly-flavored ginger ale)
juice of half a lime   (or a few tablespoons of  bottled lime juice)
a few sprinkles of sugar – to your taste
a teaspoon or so of maraschino cherry juice

Put ingredients in a shaker.      . . .  “shaken not stirred”   or blended

Shake it up,  . . .     (Please see added instruction in the comment below!   There’s a way you should do this!)  . . .   pour into your drinking vessel,  garnish with a lime wedge,   maybe  sprinkle with  a little powdered sugar

Keep it cold.   Somehow.    (That’s why you use a copper cup;  it holds the cold better.)

 

Well, maybe that’s a BIG variant from the original recipe,  but it’s summer!                     Hot weather makes you do strange things.

MM copper

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Hat tip to my Friday morning Bible study class –  who told me all about this drink.

Hat tip and a thanks to Son who already knew about this –  and made it for me!

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MEAT ON FRIDAY

December 3, 2016

“Meat”  has always been kind of a  loose word in the English language.  It can mean not only the “flesh” or the “muscle-flesh” of animals  that we eat and gives us strength  (like my Highland beef cattle in the last post),   but also, it can mean food in general:  “Meat and drink at the end of a long trip.”

And it can even mean  “that which sustains you and gives you the strength to go on.” When asked if he had food enough to eat,  Jesus once answered: “My meat is to do the will of Him who sent Me . . .”       Meaning, of course  that doing the will of God gives a person motivation and the reason and the spiritual strength to go on.

“The meat which sustains me” on Fridays   is fish;   cod, specifically,  on this Friday.

fish-in-half-and-half

Baked cod.     The flesh of the cod was particularly rich and pink today.    I like to bake it  in half and half, which has fewer carbs than milk,  and it makes the cod very smooth and  creamy.

And then the onions:

fishs-onions

I cut up two onions for that pound of cod.      But I wanted a little more flavor –

fishs-pathetic-chives

I went out to my deck and picked some rather pathetic-looking  chives.  We’ve already had some very frosty nights, and I don’t usually bring my herbs in for the winter so my   chives are rather limp now,  but they still smelled real good.     Many of the herbs will come up just fine in the Spring.

The herbs are given to us for our “medicine.”     Each one has a different function in our bodies.     The Creator’s design is that all these good  health-giving herbs enhance the flavor of our food and make us want to use them in our cooking.  If I hadn’t thought of the taste that the chives would add,  I wouldn’t have thought of them at all.

“Herbs.”   From the Garden of Eden . . .   to us!

So,  all the ingredients,  all  together —

fish-in-chives-and-all

Ready for the oven:

fish-in-oven

There is another “flavor-enhancer.”    It’s said that  Hunger is the best condiment!  I was very hungry.  I hadn’t had anything to eat yet, but I had rushed off to my morning class and then  I didn’t get home until well after “lunch time”  so it was going to be a long 25-minute wait while my lunch was baking.

But, at last —

fish-in-a-dish

Baked cod and buttery boiled potatoes.

That’s the only meal I’ll have today.   The leftovers will be breakfast tomorrow and maybe a light supper on Sunday evening.      Funny how you don’t really have to eat much as you grow older.

And funny how “abstaining”  from meat is not really a  difficult penance for Friday.

 

 

 

 

 

 

 

 

 

 

 

 

 

SMALLER ISSUES – THE GARLIC SANDWICH

September 14, 2015

Okay.   This is health.    Not so much a “small” issue,   but smaller, at least, than why we have the Ten Commandments and how they keep societies strong and stable like in the last two posts.

A few times the subject of “my favorite breakfast”  has come up, only to be met by raised eyebrows.   I feel I need to explain myself.   So recently,  I actually got a question with the raised eyebrows:  what do you mean “a garlic sandwich”?

So here’s the recipe.

Start by picking out some garlic cloves.  Maybe just two if it’s your first experience:   Many thanks to my good friend for surprising me with some garlic grown IN HER OWN GARDEN!      (A small miracle to me since I’ve tried – and failed – to grow my own garlic.)  Apparently home-grown garlic comes with “stems,” as you can see.

SAMSUNG

Then thinly slice the garlic cloves.  Very, very thin slices.

SAMSUNG

A sharp knife is such a joy to use.

Next, warm the slices in a pan of olive oil with  a little pat of butter.    Make sure it’s real olive oil, not the common grocery store kind which, we’ve discovered, is not exactly olive oil.    Olive oil is a food.   Pay enough for it.     Real.  Cold-pressed.   Extra-virgin.

The small amount of butter is so you can see when the oil is hot enough to sizzle.   That’s too hot.  Cool down the pan until the butter no longer sizzles.  Turn off the heat,  and then add the garlic slices.

 That’s the most impatient part for me.   Watching the slices gently heat up.    Sometimes you’ll have to turn the burner back on again, but just for a short while.   30 seconds maybe.   Hot enough to heat up, but not so hot that the garlic will turn bitter or sharp.   I’ve had the best luck when I’ve just walked away because I’m too fidgety,  then I remember the garlic and come back in twenty minutes or so, but five minutes may be enough time.   Nice warmed cooled garlic slices.

I used to crush the warmed slices with something flat and hard because crushing garlic releases the allicin — but isn’t that what teeth are for?    So I skip that step now.

Next,  toast some bread.   I use a flax and millet bread — that’s what the black dots are —  because modern wheat is not so good for us anymore, and I just feel better without wheat inside of me.   No, I don’t have gluten problem.  I have a wheat . . .  dislike.

SAMSUNG

Pour the warmed olive oil and garlic slices over the toast.    The oil will soak in wonderfully.    Use a knife or spatula to spread the soft,  warm garlic into the bread.

Then “close”  the sandwich and cut into four pieces.

 There’s a reason for that.  As you come to realize how good olive oil is for your body,  you’ll use more and more — and the small pieces of sandwich help control the dripping.   At least the whole thing isn’t dripping all over you.

I’ve never eaten one of these things without licking my fingers when its’ gone!

Garlic kills bacteria,  viruses, and fungus.   (fights colds and flu.)   It’s a great anti-oxidant.    Anti-inflammatory, I think.     It thins the blood, so watch your aspirin intake on the day you eat this.     It keeps all kinds of “bad things” away.    And the olive oil will keep you full and satisfied for a long, long time.

Gute apetit!

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Tip:     don’t eat this just before you go out to do errands.