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Journal 8-27-16

Other weirdness--they wrote their insult on a print-out of an author website with my bibliography. On both sides of the paper. Because...uh...I guess they needed to fit in Jackalope Wives and a couple of Digger volumes on the back for...maximum...offensiveness...?

For those of a curious bent, the crushing insult delivered with such care was "Your photo broke my computer, ugh!" Alas, they did not include a return address, allowing me to reply with the "I'm rubber, you're glue" response that I believe is traditional in such cases.

(Really, I'm mostly just impressed they spent stamp money on it. But the postmark was from Portland, OR, and I would certainly expect any hate mail from Portland to be small-batch, artisanal, and presumably free-range and hormone-free as well.)

On the bright side, my turmeric really is kicking butt. I wedged it under the fig. I just hope it overwinters. I've read reports of it being too tropical to survive less than 65 degrees, and others of it overwintering outside in 7b, so we'll find out, I guess.

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I saw some little bitty bits of fresh turmeric at the grocery a while ago and got them because of curiosity, but I didn't really find anything useful to do with them. (My impression was that it looked, and tasted, a bit like carrot -- and the juice, while orange, was astoundingly low-staining considering what the powdered spice does.) So, continuing that curiosity: What do you do with it, other than growing it?

Well, at the moment, I do nothing but grow it! But I think people usually dry the roots and then grind them up to make turmeric powder. The internet also says you can grate it over curry, and that pickled turmeric is very popular in India, so honestly, I'd probably try pickling myself.

Add shreds of it to cole slaw. Or use it grated to season a rice dish (very tasty). make chai with it, just add ginger root, peppercorns, cardamom, honey and milk (boil together then add to black tea). stick it in marinades. make curry. roast it with veggies.

Google is your friend.

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