Saturday, March 29, 2014
The best laid plans and all. Like the good little pursuer of healthy sleep habits that Iíve become, I turned the lights out before 11pm. But it was Friday night, and occasionally a neighbor is a bit noisy upon returning home on the weekend. Still, that was piddly stuff. My brain is fairly used to neighbor motion, so generally, on the occasion it does wake me, I roll over and go back to sleep.
But the heavens rained upon us something fierce. And just like rains had me changing clothes too often yesterday, the thunder woke me up a few times. So, instead of waking up on the better side of bright eyed and bushy tailed before dawn, I woke up a bit sluggish just before 8am. Small sigh.
Some days ago, I was interested in centenarians. Yesterday I was wondering about the whole acid/alkaline thing as it applies to health. I donít have any digestive issues, and my skin and hair are okay, but learning something is better than sitting around feeling guilty that I used the excuse of rain to not go to Whole Foods.
I only learned a little. But I guess this is important stuff since as a culture, we are prone to acidity because of our diets. The next thing I learned is that much of what I love to eat (meat, fish, eggs, animal, animal, animal) is that which makes the body acidic. Uh-oh, am I going to now have to change things up? Am I now going to have to be my own parent and swallow down (egad) fruits and vegetables in quantities that make me miserable?
No, and thatís where a little knowledge can be a goofy thing. Turns out that a lot of things that I like and eat regularly are things that produce alkalinity in the body. Onions, garlic, peppers, tomatoes (I eat lots of tomato), nori, curry, ginger, cinnamon, ACV, limes, and whey protein powder are all things that I eat on a very regular basis. And one of the most alkaline producing foods? Lemons. And even before I became all aware and stuff, I always at the very least had a bottle of lemon juice in my home.
I suppose I could get all freaked and start peeing and spitting on pH strips. Because gosh, I need one more thing to count. But Iím going to resist.
So, itís back to good old common sense (unless trying to cure a specific issue). Because when all is said and done, my ancestors just walked around killing and eating stuff. Pulling up plants and eating stuff. Concentrating on the minutiae was never a cave girlís thing. She was just eating lots of animals, plants, and bugs.
Multi-tasking kitchen tools can rock. My Fagor pressure cooker* came with an 8-qt pot, a 4-qt pot, a colander that fits inside the larger pot, the pressure cooker lid that can go on either pot, and a glass lid that also fits either. And that baby earned its keep today by making my life very easy.
*Like this one: Amazon.com: Fagor 2-by-1 Splendid 5-Piece Pressure Cooker Set: Home & Kitchen
In an effort to keep green things in my fridge from turning into black things in my fridge, I searched, ďfreezing greens.Ē Itís easy. Boil some water. Strip the greens away from the largest of the veins. I cut them into strips, but thatís optional. Fill a bowl or in my case, the smaller of the two pots with ice water. After you cleaned your greens and rinsed them in the colander that fits into the large pot, put them into the boiling water for about two minutes (three minutes is recommended for collards). Take them out, let the water run out and plunge them into the ice bath. This blanching will keep the greens from turning dark in the freezer.
Put the greens on either a clean kitchen towel or some sheets of paper towels and let them dry off for a bit. Portion them out into useable portions for you, and freeze in Ziploc bags. Voila! Frozen greens that havenít been shipped from parts unknown.