When I hubby came home he also had purchased some glass straws for me (like the one in his smoothie picture from yesterday). Why glass straws you say? Well, we don’t use plastic because of the BPA. I have tried to remove as many sources as I can easily (without making myself crazy). About 13 years ago I had my teeth whitened (vain I know). The dentist had recommended that I drink coffee from a straw to keep the future staining down. I thought she was nuts and didn’t listen. Well, to make a long story short the tea has done a number on my teeth (they no longer look freakishly white). The first experience with tooth whitening was so uncomfortable (and probably toxic), so I don’t want to do that again. Glass straws are perfect for drinking my green tea. Isn’t Dan just the most thoughtful hubby? Thanks for the straws sweetie; I love you and my new straws.
Today is going to be a little busy. I have a few things more to cross off my to-do list before I will be back, these are:
• Straighten up the house
• Finish documenting the cooking process for tomorrow (it will be another Ad Hoc at Home Made Healthy Cooking Day with my friend Sue)
• Start the raw pumpkin seed cheese culturing (I want to replicate the cheese Dan had at 105 degrees).
• Make another soup from Deborah Madison’s book for dinner, not sure which one yet
Once I get those things done I will be back with a review of the cookbook Dan brought home last night. It is a gorgeous book, but some of the ingredients aren’t pantry staples of mine. I will need to do a little research on where I can buy these things. Anyone have a source for Irish moss? I have heard of it but have never purchased it, or even tried to.
On a sad note the restaurant that started molecular gastronomy will be closed in 2012 and 2013 and may reopen in a different format. Be still my heart. The thought of El Bulli reopening in a different form is unthinkable. For those of you that aren’t familiar with Ferran Adria he is the chef that started the foams and airs and other fantastic molecular gastronomy dishes. Jose Andreas worked at El Bulli before coming to America to give us the MiniBar (which btw is mind-blowing but not vegan). For now I will have to be content reading the El Bulli cookbooks Dan bought me for Christmas last year. I have included a few pictures from one of the books for those of you that like good food porn. If you have any interest in molecular gastronomy his books have great instructions and phenomenal pictures. I love mine and look through them often for inspiration. No one does food porn like Ferran Adria.
I hope to be back before dinner.