Water. I don’t actually care for it. I don’t like to drink straight water. But when I returned to my vegetarian lifestyle my body went through a mega detox again. Instead of my usual standby to help flush out organs of nettle and dandelion tea, I was craving something altogether different. Quarts of hot water with lemon, lime, and orange slices. Sometimes chunks of spicy ginger, or sprigs of fresh mint, always honey. Maybe a pinch of vanilla sea salt. This little concoction also cleanses the liver, gallbladder, and kidneys and hydrates while being utterly delicious. A pre-spring feel good drink. Enjoy!
I wish I had a photograph of this fine meal but I rather fear it was gone before it could be staged! Next time I will double this recipe and prepare a chicken! The flavors of this dish were just mouthwatering, a perfect blend of sweet, savory, salty, sour, and umami. About the most delicious meat dish I have ever made!
Lemon Curry Cornish Hen
Take one Cornish hen and stuff the cavity with 3 slices of lemon, 3 cloves of sliced garlic, and 1 inch of sliced ginger root.
In a small bowl combine 1/4 cup of olive oil, 1 Tablespoon of curry powder (we like Simply Organic’s blend), 3 cloves of minced garlic and rub under the skin. Salt and pepper the outside of bird.
Place hen on slices of lemon in a baking dish and bake for 1 hour at 375 degrees.
Cook rice in broth and a bit of coconut oil with a pinch of saffron, pinch of cardamom, and salt and pepper. When rice is done cooking add chopped apricots, dates, and toasted pine nuts.
We are trying to purchase any desired or needed items to be off-grid ready, non-electric, and well made. Doug works at a coffee shop in the winter, we enjoy really good coffee, and I do like an occasional espresso in the afternoons. I researched non-electric espresso makers. They were pricey and the concept was the same as our non-electric French Press. Just pour boiling water over coffee grounds! The containers were smaller and made a more compact, stronger cup, but essentially it was the same. I poured roughly one cup of water over 4 Tablespoons of good coffee grounds and let it sit for four minutes or so. Perfect espresso!
My friend, Nancy (dang, I miss that woman!), taught me to use lemon peel. She learned it in Italy. She rubbed the lemon peel on the lip of the cup before taking a sip of the dark, rich drink. It didn’t sound like it would be a good pairing but it was. A burst of sweet and tart and rich and earthy in one small, timeless sip. This is best enjoyed on a patio, or under a tree, or with friends. A little pick-me-up before the second round of farm chores.
I have been enjoying it on rainy afternoons since the rain just won’t let up, but the past two days it has been sunny during the day and rainy at night, a perfect combination! Look at how beautiful everything is turning in its electric green and soils filled with life.
Perhaps summer is coming after all!