Cooking Terms Demystified

Sure wish I had something like this when I first started cooking!  Would’ve saved me from some confusion.

Today I finally put my stand-mixer to use!  I’m not sure it was really that necessary but seriously, it’s pretty fun.  My only question now is how long do I whisk until smooth and is it possible to over-whisk mochi “batter”? (would it be called batter?)



Eat By Date

I have this weird thing where when I have leftover groceries from a recipe, I don’t use them up immediately because I don’t want to eat the same thing two days in a row.  What happens is that the grocery, in this case, asparagus, sits in the fridge.  It sits in the fridge for maybe a week before I realize, “OMG, I forgot about that.”  I immediately wonder, “Is it still good?”  and because I’m too scared to check, I LEAVE IT IN THERE to check later.  It’s the most illogical thing ever, but the fear prevails.  -_____-  I know, I know.

So days pass, and the asparagus is nagging me from the bottom of our fridge, but I can’t bring myself to look.  I’m afraid of what I might find.  Finally, when it’s time to clean out the fridge because we’re going on a trip, I take it out, and Google “How do you know if asparagus is bad?”  The asparagus doesn’t smell so good, but the texture isn’t as bad as I thought it would be.  The appearance has definitely changed.  It’s definitely not firm anymore, and I even found one stalk that had what looked like mold!  (OK, it was definitely mold)  But some of the stalks seem like they’re firm enough to still eat?  Maybe?  Do I risk it?  So I go through the asparagus, and think to myself, well maybe if I cook it, it’ll be okay, because I hate throwing out food.  I rinse them, even snap them up into bite sized pieces.  But a twinge of doubt is there.

So then I do some more Googling and ask, “When is it okay to just cut off moldy parts and eat the rest?”  Apparently, according to USDA, hard veggies and hard cheese where mold is part of the process are O-K.  Everything else, nope.  The asparagus?  I think it’s hard but porous enough to be considered a soft veggie, which is what USDA considers cucumber.  Bah.  I guess I’m throwing my asparagus away.

So I guess this is my umpteenth lesson that I should just use up everything, but then I end up with oddly ratio’d meals.  What is a girl to do?  Have asparagus two days in a row?  Does it freeze well?  That’s a Google search for another time.

Meanwhile, I have some sirloin (I think?) defrosting.  What to do with it?


What do you do when WordPress decides to change it’s template on you and use this weird font that looks kind of like Comic Sans? Yikes.

Actually, the real question I want to ask is, what do you do when you feel like someone is using language incorrectly and causing miscommunication, but you can’t explain the technical reason as to why? See, the thing is, I hate reading comment trails on articles, but sometimes, I still do it. It leaves a bad flavor in my mouth, and much of the time, it seems like a battle of who is the smartest. And that’s the problem. I start to wonder and be bothered. Who is the smartest? Or maybe the better question is, who is right?

After all, being smart doesn’t necessarily mean you’re right. And what bothers me is when people decide to list all their qualifications as if that is what makes their flawed statement correct. And what bothers me is when people can’t understand that there is, in this case, a correct and incorrect way to use sarcasm.  And what bothers me more is when people resort to attacks on grammar and typos, because we all know that’s a waste of time.

Dissonance is what happens when sarcasm is used incorrectly. But then the question could be asked, is dissonance produced in the other person when it is used correctly? What determines correctness?

Today I told a friend that I wasn’t really a believer in Chinese medicine, but she told me about how it had helped her. I was really happy for her, and had to concede that whatever works is what’s important. Sometimes there are things that we can’t understand within the framework that we’ve been educated in. The search for health seems to be an endless one, a question that has bothered man for centuries (oh, who knows how long, but centuries sounds about right). We ask for immortality, we hope for vitality, we strive for invincibility. Perhaps there are gains still to be made, but in the end, our inner man is what is being renewed, day by day. I’m still struggling, wondering what is next on this journey. I haven’t reached my goals yet, and I’m not sure what will help me get there.

The Kingdom

I’ve had a lot of questions lately.  So many, that I think I have driven a number of recipients away.  For that, I apologize.  Yes, to my blog.  I’ve been considering a little the kingdom constitution.  And how I can’t do it.  And I’ve been thinking about what it costs and what it is worth.  And so I do an online search in the publications, but what usually happens is I stumble on something that is more convicting than I meant it to be.  

This verse:

“Either make the tree good and its fruit good, or make the tree corrupt and its fruit corrupt; for by the fruit the tree is known.”


I am awkward, especially when I’m sick and make all kinds of mistakes without even knowing it.  I’m trying not to beat myself up over it, but it still feels like it deserves its own post.  Awkward.  This word is awkwardness itself.  What is “awkward”?  I’m saying from a purely philosophical and psychological standpoint, not from a practical standpoint.  I want to know.  What defines it?  There are lots of studies on love, anger, depression, happiness, fear, sympathy.  But what about awkwardness?  Are there any studies on what gets defined as “awkward”, why we feel awkward, and where it comes from?  That would be, well, awkward.  Or cool.  Or both, I can’t decide.

What else?  I went to IKEA with R today.  The thing about IKEA is.  I love it– cheap prices, cute design, lingonberry and Swedish meatballs, a well of inspiration, an abundance of small things.  And I hate it– you must go through the marketplace to get to the checkout, no ifs, ands, or buts.  It guarantees that by the end of any visit there, I will want food.  And that is exactly what happened.  You tricksters, you.  I have to give it to those Swedes, they know how to make the most of a design, from the tiny one egg frying pan that I have come to respect, to their entire showroom and warehouse experience.  The claustrophobic won’t like it, but bravo, nonetheless.