Meat Pi.

Feb. 16th, 2009 12:45 pm
charlz_lynn: (Default)
The picture makes it look like a giant poo. Okay it kinda looked that way in real life, too. But shitgod. It was really really good. I have more mixed and uncooked in the fridge that will be dinner tonight. I really like winging recipes and coming our happy with the result.
I also did something different with the mashed potatoes. Usually I would raost the garlic then add the cloves, but this time I simmered the garlic in the butter for a long time before mixing them in. Dude. Yum.
i give you, Meat Pi on a bed of mashed potatoes:


offerings

Feb. 12th, 2009 11:07 pm
charlz_lynn: (Default)
Today my boss came and worked with us, I think to check me out. Then, when it was time to go, she offered me a dollar raise and to pay me under the table if I want to work next week. I think I will work Thursday and Friday only. Cause you know what? A hundred bucks buys a lot in my world right now. Shit. I think, basically, that the extra money is meant to cover van time.
I said that this was very generous of her, and she told me I was worth it. It feels good to be recognized as a good worker, especially after spending so much of the last months sitting on my ass. I was worried that maybe I had grown lazy. Anyway. There's more to say. I'm trying to write a piece in a gmail draft to myself.

And another thing -- still haven't inseminated this week.

And yet another thing -- I am making a pi-shaped meatloaf for the pie party tomorrow, on a bed of roast garlic smashed potatoes. Hahaha. I'm veeeery excited about this.
charlz_lynn: (Default)
Pectin. How do you feel about it? Is it something one should use, or is it somehow weird/icky/gross/wrong/etc?
I am researching it because Mara and I just picked a shitload of blackberries and are going to make jam tomorrow. Berries and sugar only, or is it worth it to use this stuff?

here's what wikipedia says:

...is a heteropolysaccharide derived from the cell wall of higher terrestrial plants.    
....

Naturally, pectin in the form of complex, insoluble protopectin is part of the non-woody parts of terrestrial plants. In the middle lamella between plant cells, pectin helps to bind cells together and regulates water in the plant.

The amount, structure and chemical composition of the pectin differs between plants, within a plant over time and in different parts of a plant. Tough parts contain more pectin than soft parts of a plant. During ripening, pectin is broken down by the enzymespectinase and pectinesterase; in this process the fruit becomes softer as the cell walls break down.

Pectin is a natural part of human diet, but does not contribute significantly to nutrition. The daily intake of pectin from fruit and vegetables can be estimated to be around 5 g (assuming consumption of approximately 500 g fruit and vegetable per day).

In human digestion, pectin passes through the small intestine more or less intact. In the large intestine and colon, microorganisms degrade pectin and liberate short-chain fatty acids that have positive influence on health (prebiotic effect). Pectin is thus a soluble dietary fiber.

Consumption of pectin has been shown to reduce blood cholesterol levels. The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food.[3]

and on and on...
What do you think?

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