Kimberly asked:

> What did you all eat today??

Breakfast: carrot-bran muffin with raisins, cinnamon toast, iced coffee with
sweetened condensed milk (a.k.a. Vietnamese coffee), orange-tangerine juice.

Lunch: rice paper wrappers with leftover garlic chicken, sunflower sprouts,
cucumber spears, and sriracha; 2 "donut" peaches, iced mango tea.

Dinner: braised-and-grilled pork spare ribs, tossed salad, potato-vegetable
salad, frozen grapes, fruit (watermelon cubes and halved figs) with
cherry balsamico tradizionale.[1]

Late-night snack: salad with lettuce, garlic chicken, kalamata olives,
cherry tomatoes, toasted almond slices, and a carrot vinaigrette.[2]


Bob
[1] This is vinegar that's 50 years old and has been aged exclusively in
cherrywood casks. *Very* good stuff. The cork on the vinegar bottle
crumbled when I tried to pull it out normally, so I had to use a corkscrew
to extract the remainder of the cork. Then I didn't have any way to seal the
bottle, so I decanted the vinegar into a squeeze bottle. Talk about an
expensive garnish! But it was amazing with the watermelon and figs.

[2] On a recently repeated episode of "Good Eats," a sidebar comment was
that vegetable purées can be used to emulsify vinaigrettes. As an
experiment, I tried mixing white vinegar, grapeseed oil, salt, and pepper
with cooked carrot pulp. The pulp had been left behind after making carrot
juice; I steamed it for about ten minutes and let it cool before using it in
this salad dressing. I think the carrot pulp worked fine as an emulsifier,
but it didn't have much taste of its own.