Torture

[cjsmith]

Yesterday's free lunch: pasta in assorted sauces, with bread and butter.
Today: someone brought in Krispy Kremes and left them by the microwave.

I don't for one minute think other people should have to change what they're doing for my comfort, but my God, I never knew how AWFUL this sort of thing could be. I am getting a major education here.

edit: AND there's an Enforced Fun at the office tomorrow! Guess what we're having! Pizza and ice cream! I think I feel an attack of bubonic plague coming on. *eyeroll*

Comments

[jtidwell.livejournal.com]

Can you eat, or do you like, avocados? I find that they're a good complement to meats and veggies, in the right dishes. I found this out when I had to be dairy-free and soy-free for the better part of a year. I also went to rice milk and nut milks in a big way, but many of them have sugar added, so watch the labels carefully.

Hmmmm. Some ideas off the top of my head for sugarless flavorings...

* Oils: extra-virgin olive, sesame, flax seed (for omega-3s), nut oils. All of these are for room-temperature use; when cooked, they lose their volatile-compound goodness.
* Vinegars: balsamic, cider, rice, champagne (beyond the standard white and red vinegars). I adore unfiltered cider vinegar; it's flavorful and less acidic than some of the others.
* Citrus: orange, lemon, lime juices. Orange oil packs an enormous punch, too!
* Interesting peppers. Get thee hence to Penzey's and pick up some multicolor peppercorn mixes and a good grinder! I also keep on hand powdered chipotle (smoky), ancho (mellower), cayenne, red pepper flakes, white pepper, and adobo paste.
* Kosher salt. Somehow it just tastes better. Sea salt is marginally better, but way more expensive.
* Brined things. Pickles, olives, capers, pimiento peppers, chile peppers, etc.
* "Green" herbs of the usual varieties: parsley, basil, oregano, thyme, dill, tarragon, mint, bay leaves, etc.
* Pungent spices that I associate with Indian cooking: cumin, ginger, turmeric, coriander, cardamom, mustard powder, garam masala.
* Cinnamon. You'd be surprised at how many savory dishes I put this into...
* Garlic.
* Soy sauce, Worcestershire sauce, Dijon mustard, mayonnaise, other prepared condiments.
* Nuts and seeds. Sesame seeds, pecans, walnuts, pine nuts, and sliced almonds get used heavily in this house.
* Pungent cheeses: feta, Parmesan, Romano, asiago.

With these, you have the ingredients for a combinatorial explosion of salad dressings, marinades, and general mixes for anything involving vegetables and/or meat. Taste and experiment!