“What do you think is in this pot?” I asked Ming.
“Potatoes,” he said.
“Yeah! How did you know?”
I’d boiled four potatoes while he was sleeping. Lately I’ve learned a few things about food I would like to tell you.
potato boiling
One is–I give up. I will boil my potatoes before I fry them, like a normal person, now. I used to just fry and fry them. Covering them so they could steam for a while was helpful.
Now it seems way better to boil them first. I relent; I’ll be a regular potato person now.
microplaning garlic
I used to mince raw garlic to put on my food. One day I was eating a sweet potato topped with tahini, salt, and raw garlic minced. Strangely, I had a bad reaction. I think it was too much raw garlic at once–I got overwhelmed and gagged.
It was sad, to lose that love of raw garlic, as I became nervous about overdoing it again. So I stopped eating raw garlic for some months. Well, I still ate it in pesto. But not on its own.
Then I decided if I microplaned garlic, the garlic bits would be so tiny, my body would not object. I was right! Yay! Good garlic times are here again!
I like to microplane a clove of raw garlic into a bowl of rice, before topping the rice with some delicious veg or whatever I’m dishing onto it. I stir it well. The heat of the rice might cook the garlic a bit. The spiciness is delicious, and I think there’s a medicine to it.
microplaning carrots
I like to microplane a carrot also, in my rice sometimes, or on a salad. If I do the carrot after the garlic, that helps push the shredded garlic all into my bowl. Yum yum. Thank you, pretty carrot. Orange is my favorite color.
microplaning apples
I tried microplaning an apple for my salad, but it was too wet and turned to mush. So I realized that might be a good way to make raw applesauce. Sometimes I’ve needed applesauce like for a recipe, especially vegan baking. But I didn’t have applesauce, but I had apples. So yeah. Maybe that would work.
brussels sprouts
My brussels sprouts are fuckin’ beautiful.
