(no subject)
So, whilst I was walking into the cafeteria this morning after caving and deciding to get scrambly eggs, the cashier asked one of the doctors, "What's up?" The immediate response was, "C. diff!" It was actually pretty hilarious, and thankfully I didn't burst into loud madwoman cackling.
I also got the recipe for that magically delicious salad-- it's creatively named "Green Ramen Noodle Walnut Salad."
1 bag Romaine lettuce 1pkg. ramen noodles
1 bunch fresh broccoli, chopped 1/2 c. walnuts, chopped
1 bunch green onions, chopped 2 T. butter
Break up or smash ramen noodles (throw away flavor packet or save for another use) and saute with walnuts and butter in frying pan until lightly browned. Cool, and mix this with lettuce, broccoli, and onion and toss with 1/2 of the dressing. Serve immediately.
Dressing:
1 c. sugar salt and pepper to taste
1/2 c. white wine vinegar 1 c. light olive oil
2 T. soy sauce, or more to taste
Mix all ingredients and whisk well until combined. Save the other half of dressing for later use.
It was really delicious, and I hate lettuce normally (it tastes like green water! D:).
And speaking of food, the other day I got some fake meat when I went grocery shopping. It was called "gardein" or something like that; the bag was white and green and it came from the vegan/organic frozen food case at Target. I got the pretend beef tips to have with steamed rice and some stir-fried broccoli and carrots. When it was warm, it didn't really have a meaty kind of texture and you definitely knew that it was not really beef, but after it cooled for a bit it was less awkwardly unmeaty. On the back of the package was a marinade and sauce recipe and that was really delicious. I bet it would work well for actual meat cookery.
The marinade: 1 tbsp minced garlic, 1/2 tsp salt, 1 tsp cane sugar, 1/4 tsp white pepper, 1 tbsp canola oil. Marinate for 10 minutes.
The sauce: 1/4 c. rice vinegar, 1 tsp cane sugar, 1 tsp red miso paste, 2 tbsp mirin, 5 tbsp soy sauce.
Even though it called for cane sugar, I used Splenda, and it worked pretty well. Although it's kind of scary that Splenda kind of fizzes when it gets put in liquid.
School started for the city this week, and roomie's little sister's English class syllabus makes me sad; alas, it is full of errors. I weep for the future of the children. And also for all the extra time it takes me to get places because of school traffic.
I also got the recipe for that magically delicious salad-- it's creatively named "Green Ramen Noodle Walnut Salad."
1 bag Romaine lettuce 1pkg. ramen noodles
1 bunch fresh broccoli, chopped 1/2 c. walnuts, chopped
1 bunch green onions, chopped 2 T. butter
Break up or smash ramen noodles (throw away flavor packet or save for another use) and saute with walnuts and butter in frying pan until lightly browned. Cool, and mix this with lettuce, broccoli, and onion and toss with 1/2 of the dressing. Serve immediately.
Dressing:
1 c. sugar salt and pepper to taste
1/2 c. white wine vinegar 1 c. light olive oil
2 T. soy sauce, or more to taste
Mix all ingredients and whisk well until combined. Save the other half of dressing for later use.
It was really delicious, and I hate lettuce normally (it tastes like green water! D:).
And speaking of food, the other day I got some fake meat when I went grocery shopping. It was called "gardein" or something like that; the bag was white and green and it came from the vegan/organic frozen food case at Target. I got the pretend beef tips to have with steamed rice and some stir-fried broccoli and carrots. When it was warm, it didn't really have a meaty kind of texture and you definitely knew that it was not really beef, but after it cooled for a bit it was less awkwardly unmeaty. On the back of the package was a marinade and sauce recipe and that was really delicious. I bet it would work well for actual meat cookery.
The marinade: 1 tbsp minced garlic, 1/2 tsp salt, 1 tsp cane sugar, 1/4 tsp white pepper, 1 tbsp canola oil. Marinate for 10 minutes.
The sauce: 1/4 c. rice vinegar, 1 tsp cane sugar, 1 tsp red miso paste, 2 tbsp mirin, 5 tbsp soy sauce.
Even though it called for cane sugar, I used Splenda, and it worked pretty well. Although it's kind of scary that Splenda kind of fizzes when it gets put in liquid.
School started for the city this week, and roomie's little sister's English class syllabus makes me sad; alas, it is full of errors. I weep for the future of the children. And also for all the extra time it takes me to get places because of school traffic.