This morning I woke up with carrot soup on my mind and Googled for a raw recipe. This one looked appealing so when I got off work today I spent a whopping 71 cents on a couple organic carrots. I tried about a half-batch just now. I used green pepper instead of red because that's what I have in my garden and threw in some cayenne & cumin, too. Word to the wise: if you are halving all the ingredients, it's a good idea to make sure you halve the ginger too! I don't know why I didn't, except that I was excited about ginger and not thinking, so this has got QUITE a kick. I had to water it down pretty significantly but I have to say the flavor is excellent. The texture would be better if I strained out the pulpy bits but that feels too wasteful so I didn't (I do get to borrow a juicer soon, though, at which point I will definitely use this recipe with it!). I tossed in some small pieces of bell pepper and enjoyed this cold with some toast on the side. I plan to have the rest slightly warmed for breakfast tomorrow. Mmm, carrots & ginger!
Also, behold:
I realize it doesn't look like much, but that is my first foray into cheese-making! Some friends of mine get a 3-gallon weekly delivery of fresh, raw milk and lately they haven't been able to keep up with drinking it all. I gladly volunteered to take a half-gallon off their hands the other day and used it to make farmer's cheese, which really couldn't be easier. I served slices with garlic toast and crumbled the rest into a salad. Yum. Next time I think I will try mixing in some basil &/or other tasty herbs (suggestions?). Eventually I would like to delve much, much deeper into aged cheeses and all that good stuff, too.
I'm afraid I lied last time about the yarn pictures coming this time, only because I feel too lazy to bother with them right now. Next time for real!
