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gastrointestinal adventures
i got this divine swanky salad dressing, a greek feta vinaigrette in a sort of three-sided pyramid bottle--glass and everything. suddenly i can't get enough salad. (jenny and taum buy baby field greens and baby spinach in bulk every week.)
i'm really going native around here--last night i had a feast of:
almond-garlic pate wrapped in spinach leaves, dipped in vinaigrette
azuki bean (vs. soybean) miso on whole rye bread*
about six bowls of baby field greens, vinaigrette, and green olives
1 avocado's worth of guacamole
a glass of [organic] red zinfandel (well, except more like half of one because the night before my 3/4 glass made me tipsy, and i spilled part of it)
*this is 'uncooked' bread. that is, the whole grains of rye are sprouted, which makes them sticky, then rolled out together with water and formed into a loaf and baked at an extremely low temperature, nominatively on a rock in the sun, but we don't actually believe that. thus, there's no ingredient other than the rye. it's not risen. this makes it extremely dense, sweet, and filling.
i'm really going native around here--last night i had a feast of:
almond-garlic pate wrapped in spinach leaves, dipped in vinaigrette
azuki bean (vs. soybean) miso on whole rye bread*
about six bowls of baby field greens, vinaigrette, and green olives
1 avocado's worth of guacamole
a glass of [organic] red zinfandel (well, except more like half of one because the night before my 3/4 glass made me tipsy, and i spilled part of it)
*this is 'uncooked' bread. that is, the whole grains of rye are sprouted, which makes them sticky, then rolled out together with water and formed into a loaf and baked at an extremely low temperature, nominatively on a rock in the sun, but we don't actually believe that. thus, there's no ingredient other than the rye. it's not risen. this makes it extremely dense, sweet, and filling.