Do you do your own custom spiced tea blend (chai masala)?
Mine contains the usual suspects, plus bay leaf and coriander. I do a mix of ground and whole spice and the combination last for several pots of hot water.
And apparently reached the stage in life where I cook lots of things in the crockpot.
I don't know what precisely happened; it seems to be the next step from buying the exact same sweater in five different colours. (Ngl, I have five of one sweater in only 3 colours, and I deeply regret getting 2x cream.)
Tonight is a little bit of an experiment with mustard chicken. I guess I'm going to find out whether this is a terrible idea or not.
I'm still searing the shit out of it before I put it in the crockpot though, so hopefully that will yield good results.
I've had this crockpot for well over 25 years now. I think I used it about a dozen times up until this year. Now I'm using it twice a week, at least.
Put my dinner in the slow cooker. Leftover roast beef, home canned garden tomatoes and salsa (last jar from 2024), guajillo + 2 x garden salsa peppers, spices.
Comfort food for a cold night.
Now I can go savour today's news.
The best tip I have been given for making tabouli is to soak the vulgar (bulgur) wheat in the oil and *lemon overnight.
It's nice and hydrated this morning, though it needed a bit more lemon.
Gigi πβπ«
Getzler Lab at KenyonCollege
Toni Aittoniemi
AngryGirlK
