Anywho, I had big plans for Saturday. There was coffee on the counter....
And then coffee all over the floor. Can you see my toes?Oh darn.
I finally cleaned up all the coffee grinds and made my way to the gym. 45 minutes on the elliptical. Glorious.Pineapple yogurt was waiting for my return. This is seriously the best flavor. Thick, creamy and pineapply. That is a word.
Lunch was pretty boring. Ham and cheese with carrots and cucumber dunked in....
My last bit of hummus.
Last week I was messing around in the garden and I accidentally knocked off some green tomatoes from my plant. I thought about frying them, as a true Southern lady would, but I figured my hips like to be less Southern. So, I tackled homemade giardiniera. According to Wikipedia.My father-in-law makes it and it's so good on toast or sandwiches. So, I started chopping -
cauliflower
cauliflower
green tomatoes (from my garden)
cherry peppers (left whole & straight from my garden)
cubanel peppers (also from the garden)
cubanel peppers (also from the garden)
long hot peppers
sliced eggplant
Put a layer of veggies in a container and sprinkle with Kosher or sea salt. Add another layer of veggies and another sprinkle of salt. Repeat until all the veggies are gone.
Put a layer of veggies in a container and sprinkle with Kosher or sea salt. Add another layer of veggies and another sprinkle of salt. Repeat until all the veggies are gone.
I opted for Tupperware. I figured it would be the easiest to track the progress of the veggies.
Then cover with plastic wrap or foil. And find something heavy.
Because you need some serious weight to allow the veggies and salt to do their thing. I found that some big cans of tomatoes and ceramic mugs did the trick.
Let the veggies sit for 2 weeks on your counter. You will notice water form at the bottom of your container and that's a good thing! That means everything is brining and preserving. After 2 weeks, rinse with a mixture of vinegar and water then store the veggies in an airtight container (think Mason jar) and cover with oil. Always keep the veggies covered with oil and they will last forever. Literally, I think. A long time, at least. Enjoy!Saturday night we headed to Atlantic City for some food and fun. Wine and sushi make for a happy Georgia.
And edemame, I'm addicted.
Spicy tuna roll.
And chicken and rice with asparagus.
Got home late and crashed until late Sunday morning....ahhhhh.
And edemame, I'm addicted.
Spicy tuna roll.
And chicken and rice with asparagus.
Got home late and crashed until late Sunday morning....ahhhhh.
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