Archive for July 9th, 2022
I eat mushrooms daily, and that turns out to be a good idea — and a recipe for Colorful Collards
Last night I cooked a bunch of collards, having finished off kale I cooked earlier in the week. Here’s what I did:
Colorful Collards
I Evo-sprayed my 12″ MSMK skillet with olive oil (6 sprays ≈ 1.5 teaspoons), then added as I prepped:
• 1.5″ ginger root, minced
• 1.5″ turmeric root, minced
• 12 cloves garlic, chopped small and allowed to rest
• 1 bunch thick scallions, chopped including leaves
• 2 yellow cayenne pepper, chopped small
• 4 red Fresno peppers, chopped small
• 1/2 yellow bell pepper, chopped [forgot this, but wish I had added it]
• 4 large cremini mushrooms, halved and sliced thick
• 1 Stokes Purple® potato (long and skinny), cut across into disks about 1/4″ thick
• 1 San Marzano tomato, diced
• 1 Meyer lemon, diced
• stems from 1 bunch of collards, chopped small
• 1 tablespoon dried rosemary
• 1 tablespoon dried marjoram
• 1 tablespoon dried mint
• 1.5 tablespoon freshly ground black pepper
• pinch of MSG
• about 2 tablespoons Red Boat fish sauce
• about 3-4 tablespoons apple-cider vinegar
• 1/2 cup water
Once all that was in the pan, I used a soft spatula to (carefully) mix them. Then I turned the induction burner to “3,” covered the skillet and let it cook for 5 minutes.
• 1 bunch collards, chopped after removing and mincing stems (above)
While it cooked, I chopped the collard leaves in approximately 1″ squares: I stacked the leaves, cut the stack lengthwise into 1″ strips, then cut across the bunch of strips, each cut 1″ from previous cut.
When the burner beeped that 5 minutes was up, the skillet’s contents had cooked down noticeably. I added the collard leaves, stirred carefully to mix, and set burner to 225ºF for 25 minutes. I let it cook, removing lid a few times to stir/mix and to check on progress.
It’s quite tasty and enough for several meals — Greens and Other Vegetables combined, with Mushrooms. It seems a particularly healthful dish, given the information in this brief video:
He mentions alma in the video. I also eat a bowl of (frozen mixed) berries each day, and to that I add 2 tablespoons dried barberries and 1 teaspoon amla.
Renewal of my pre-shave with Rainforest, and Maggard’s V3A is similar to Rockwell’s R4.
This morning’s shave was wonderfully satisfying. First, I very much enjoyed first use of my new tub of Grooming Dept Moisturizing Pre-shave: Rainforest. I had gradually become so accustomed to the fragrance of the Chamomile & Lemon I have used for the past 16 months that it no longer registered, so the Rainforest fragrance was a pleasant awakening. The consistency was also better than the last of the previous pre-shave, which had gradually been diluted with water from my wet finger as I scooped up the daily amount and was almost liquid (though still effective). This new tub has a heartening semi-sold thickness, and it felt good on my face.
My Kent Infinity worked up an excellent Leviathan lather — fragrance of leather, coffee, and sandalwood — and with that and the pre-shave, the Maggard V3A was a pleasure to use: highly efficient, very comfortable, and gliding over my skin, wiping away all stubble it encountered. I noticed the feel of this razor, as well as its efficiency, was very like the Rockwell 6S R4 I used yesterday.
A splash of Leviathan finished the job, and I would rate this is as a successful shave. (See comments on this post.)
The tea this morning is Murchie’s Cherry Blossom: “A Chinese Sencha green tea blended with papaya, pineapple, sour cherry and raspberry pieces, strewn with jasmine blossoms and rose petals.” It’s one of the teas included in a boxed set, apparently not available separately.
Later On 