Things are a bit out of sorts here at Casa Shiny Cooking. There’s been computer disaster, a late, somewhat lackluster garden, repetitive cooking, and a heat wave.
Through it all I’ve been documenting dishes with my trusty little Canon A75:
Cook’s Illustrated’s homemade super-premium vanilla ice cream
Strawberry pie parfaits
Adorably curly garlic scapes
Roasted red pepper and potato soup
Three-egg omelet with spinach and grape tomatoes
Spinach and red potato quiche
These may turn into posts someday. Like magic.
I’m over it
May’s photos were lost when the idiots at the computer place decided reformatting my hard drive without backing it up was a sensible solution to an obvious hardware problem.
But you know what? That’s okay. It really is. I learned a valuable lesson. Do you want to know what that is?
When the computer repair place calls you and says they need your keyboard and mouse in order to work on your computer, run. Run to the shop and get your machine back, because those guys? They know nothing.
Just like Jon Snow.
But seriously, I’m over it. I’m not going to mention that they’re called “Compu-Tek Computers.” Heh. That actually should have been my first clue.
Really, totally over it
But I’m totally over it. I’m going to make a rum and coke when I finish posting this, but first I’m going to tell you about the sweet ginger iced tea I made. Well, after I shout out to my peeps at the #linode IRC channel, who helped me a bunch tonight. Thanks, guys.
I don’t normally like sweet tea. I like this one, however, maybe because ginger needs something to balance its pungency. If you don’t like ginger, don’t make this. There’s no “tea” involved, simply essence of fresh ginger root, water, and sugar. If you can bear to turn on the stove in the next heat wave, make this tea. It’s incredibly refreshing.
Sweet Ginger Iced Tea
Adapted from Vegetarian Classics by Jeanne Lemlin. I love this book. I really do. I can’t think of anything I’ve not liked from it.
Yield: 3½ cups, enough for 2 large glasses’ worth or up to 4 small glasses.
2½ cups water
3 tablespoons ginger, finely chopped (leave the skin on)
3 tablespoons granulated sugar
1 cup cold water
Heat the 2½ cups of water and the chopped ginger in a small saucepan until boiling. Lower heat and simmer for 10 minutes. Remove from heat and strain into a pitcher of your choice (large enough to hold up to 4 cups). Add sugar and stir until dissolved. Now you can add the 1 cup of cold water to begin cooling it down a bit. Refrigerate until well-chilled, and serve over ice.