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Yesterday projects and experiments came out really well. My "project" is learning to use Middle Eastern Herbs and Spices.
I
made Hummus, by using a can of Organic Garbanzo Beans, drained and
rinsed. I used my blender on Sunday and not all beans got blended.
Yesterday after I drained the beans I put them in a large zip lock
baggie and used a rolling pin to mash them into a paste, they came out
perfect.
I also cooked rinsed dry lentils and rinsed brown Basmati Rice together and that turned out perfect, saving me time and pots to clean. I used 2
different Gourmet Vegetarian Cookbooks so I knew what kinds and amount
of spices to add to make a lentil, rice, veggie loaf.
My
son's friend came over and had gotten permanent marker on the arm rest
of her car set, he tried to remove it the 4 different types of cleaner I
had around the house with no luck. As I last resort I made a paste out
of fresh bought Baking Soda, and some distilled water, as soon as he put
that on the bubbles turned blue and as he let it "sit" it lifted the
rest of the ink, and came clean. Of course the baking soda came to mind first but I thought it would not be strong enough, and it was.
Today's
Project is to continue with adapting Eastern Herbs and Spices and
perhaps going to the Senior Center and seeing what they are doing.
The Project of the Day at the Hebrew Home for the Aged was“Try to create something from memory.''
Have a fun day and remember LIFE is one big or small experiment.
In-JOY....Ana
Trivia: Hindi word 'basmati' means fragrant, and refers to the nutlike flavor and aroma of this small, but long grained rice.
It has been used in India and Pakistan for thousands of years and is
excellent with curries. Several varieties are now grown in the U.S.,
such as Texmati and Kasmati, and all are growing in popularity. (One
U.S. company has made an effort to patent Basmati rice and trademark the
name). Their flavor is very good, but not quite up to real imported
Basmati.