(no subject)
Sep. 11th, 2014 07:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gwydion* "On Campus, Grenade Launchers, M-16s, and Armored Vehicles:" http://chronicle.com/article/On-Campus-Grenade-Launchers/148749/
* "Tied election down to one voter's ID or drawing straws:" http://www.clarionledger.com/story/news/2014/09/10/candidates-draw-straws-unless-lone-voter-brings/15386135/
* Greenwick found. "Transgender teens become happy, healthy young adults:" http://www.cbsnews.com/news/transgender-teens-become-happy-healthy-young-adults/
* I have spent my adult life wary of chard. In my mind it is Kale adjacent and my time in the restaurant industry as a teen meant that I never willingly eat kale anything if I can help it for the exact same reason and because of the exact same job that put beets in my no go list in any context except felafel. Trust me, you do not want to know especially if you are eating or plan to eat some time in the future.
Anyway, I got handed a free bag of chard with a recipe on the back and I was desperate enough for greens that I gave the chard a try tonight. The recipe on the back was clearly way too boring: saute garlic, wilt chard, pour in broth season with salt and pepper. *shudder* I only tolerate added salt in very limited specific contexts, and the whole thing looked bland. I prefer my spinach fresh, but I know the sort of thing I look done with it if I must eat it cooked. I added way more garlic, and added an onion, hot pepper, and mushroom to the saute. I tossed in a bunch of cider vinegar as well. I love vinegar; don't judge me. I decided to leave the seasoning at that as I'd never made it before. I wilted the chard in the saute, dumped in a bunch of vegetarian broth, and covered it for ten minutes as directed.
I made way more than I need, as it's generally better for me to make a bunch of something once and eat portions over the course of several days, what with standing up and therefore cooking hurting like it does, and today was a big pain day, hence me taking most of it off to lie around reading. I poured most of it in a container to store and sat down to eat a nice pile of mixed stuff from the bottom of the pan.
Oh wow, was it good. It was vaguely reminiscent of an Afghanistani spinach side dish I am really fond of, but don't know the name of since I only ever found it in Eugene and San Franscico. (I can spot it on a menu, which works well enough). Not the same, of course, but very much to my taste. I think I ought either serve it with rice next time or use One third less hot pepper. (It was delicious and perfectly edible this way, but a bit much for my meds ravaged stomach when taken at this heat by itself). I definitely ought to have only used half the broth, but I think if I make noodles in it tomorrow, it may be amazing. I likely should have use a scootch more cider vinegar too, but i always think that.
Still, I may be suddenly, unexpectedly in love with chard.
* Fundraiser to pay insurance and back rent: http://djinni.livejournal.com/507872.html
* "Tied election down to one voter's ID or drawing straws:" http://www.clarionledger.com/story/news/2014/09/10/candidates-draw-straws-unless-lone-voter-brings/15386135/
* Greenwick found. "Transgender teens become happy, healthy young adults:" http://www.cbsnews.com/news/transgender-teens-become-happy-healthy-young-adults/
* I have spent my adult life wary of chard. In my mind it is Kale adjacent and my time in the restaurant industry as a teen meant that I never willingly eat kale anything if I can help it for the exact same reason and because of the exact same job that put beets in my no go list in any context except felafel. Trust me, you do not want to know especially if you are eating or plan to eat some time in the future.
Anyway, I got handed a free bag of chard with a recipe on the back and I was desperate enough for greens that I gave the chard a try tonight. The recipe on the back was clearly way too boring: saute garlic, wilt chard, pour in broth season with salt and pepper. *shudder* I only tolerate added salt in very limited specific contexts, and the whole thing looked bland. I prefer my spinach fresh, but I know the sort of thing I look done with it if I must eat it cooked. I added way more garlic, and added an onion, hot pepper, and mushroom to the saute. I tossed in a bunch of cider vinegar as well. I love vinegar; don't judge me. I decided to leave the seasoning at that as I'd never made it before. I wilted the chard in the saute, dumped in a bunch of vegetarian broth, and covered it for ten minutes as directed.
I made way more than I need, as it's generally better for me to make a bunch of something once and eat portions over the course of several days, what with standing up and therefore cooking hurting like it does, and today was a big pain day, hence me taking most of it off to lie around reading. I poured most of it in a container to store and sat down to eat a nice pile of mixed stuff from the bottom of the pan.
Oh wow, was it good. It was vaguely reminiscent of an Afghanistani spinach side dish I am really fond of, but don't know the name of since I only ever found it in Eugene and San Franscico. (I can spot it on a menu, which works well enough). Not the same, of course, but very much to my taste. I think I ought either serve it with rice next time or use One third less hot pepper. (It was delicious and perfectly edible this way, but a bit much for my meds ravaged stomach when taken at this heat by itself). I definitely ought to have only used half the broth, but I think if I make noodles in it tomorrow, it may be amazing. I likely should have use a scootch more cider vinegar too, but i always think that.
Still, I may be suddenly, unexpectedly in love with chard.
* Fundraiser to pay insurance and back rent: http://djinni.livejournal.com/507872.html
(no subject)
Date: 2014-09-13 12:04 am (UTC)(have my own reasons for avoiding beets, which are convoluted and tied to childhood meds and *totally* irrational but not worth unpicking and refuting)