Fresh herbs are an essential ingredient of my cooking, which makes me lucky to have an herb garden of my own. Even here in theOtherCity, where my tenure is anything but permanent, I someoneElse replanted the front swath of an overgrown strawberry bed with herbs. More telling, as the moving van was being loaded, I someoneElse dug up my favorite dwarf sweet bay tree, which I could not bear to abandon and brought it along in a pot. Then someoneElse I bought another one. (hi, my name is kitchenMage and I am an herbaholic...)
Sadly, not everyone is fortunate enough to have the space or sunlight for any sort of outdoor herb gardening, and the indoor herb growing methods have been limited and expensive. This has left apartment
dwellers at the mercy of the market. The one with the five buck clamshells of suboptimal herbs.
Continue reading "Half-price Aerogarden, today only!" »
Tonight I bring you the tale of the plastic knife and the pot roast, in which we
will attempt to answer the question: Will the little red plastic knife be able to
cut up vegetables for a pot roast or will it have to call on the reinforcement
knife lurking in the background?
The bright red beauty is a Zyliss salad knife - theory being that if you cut
your salad with plastic/nylon instead of metal the lettuce won't oxidize and turn
icky brown. I tear lettuce for salad by hand so that purpose was of little interest
to me, but I have been looking for kid-safe tools and wondered if it would work to
cut veggies but not fingers.
Setting my expectations at some reasonable level, I decided that I would try
something soft to start with. Handing the knife and a tomato to someoneElse, I
watched, ready to admit defeat when the knife mangled the tomato.
Except it didn't.
Continue reading "Plastic knife pot roast (with recipe)" »