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[personal profile] liminal_space
last night i made the garlic tomato pasta dish i linked a bit back and, well...

yes.

yes, please and thank you.

it's such a simple dish, but the flavor was soooo good! i made some shrimp with it (i actually turned the oven on for them, the little bastards) and that just made me think we needed to be eating that at a beach front spanish villa. of course, i could be eating chicken nuggets from mcdonald's and think we should eat that at a beach front villa somewhere.

today i dug out the saffron and then checked how much it costs since we will need some soon....and died. for best quality saffron? it's up to $5000 a pound. whaaaat? how do i grow and sell this??? (i just looked up how much a pound of good quality cocaine costs....it's more, but i bet there's far less risk with saffron....and i wonder if i just flagged myself on some internet spying on people watchlist) i know the process of harvesting is difficult and the window for doing it is short, but still. anyway, the rice calls for 1/4 tsp saffron, and if the rice is really good, we'll order some more to have on hand. but not a pound of it, k? k.

*

in other news, it's hot. i imagine the majority of you are feeling the heat, too. if you're not? sooooo happy for you, but send some cool my way. =D

i need to prep an area to stain wood, so i think that's what i'll do now.

and remember....

Date: 2022-07-21 08:54 pm (UTC)
From: [identity profile] inchpinching.livejournal.com
I don't know that I've ever tasted saffron, I've certainly never cooked with it. They sell a little vial with a few wisps inside and it's $20. What if I
love it and want to use it on everything like garlic? Seems safer to just never try it 🙃
Please tell us how it goes though! The forbidden rice ðŸĪŠ

It is definitely hot. We've had nothing but triple digits for about a week

Date: 2022-07-21 09:05 pm (UTC)
From: [identity profile] liminal-space.livejournal.com
That's sort of my thinking about the "what if I like it???" — I honestly don't think I've cooked with it either; the stuff we have is a few years old. But it smells....heavenly. Like really smoky with a floral note to it. It's weird. I'll take a picture of the rice — if it's as pretty as the rice from the video, I'm going to be walking around calling myself a chef.

We're in the high 80s/low 90s for the next few weeks. It doesn't SOUND that hot, really, but the sun at these altitudes is so much more intense than when we lived at the bottom of the mountains. =\ I'm hoping things start really cooling down soon, but I remember last year we didn't hit "good" temperatures until late September. =(

Date: 2022-07-21 10:44 pm (UTC)
From: [identity profile] adafrog.livejournal.com
I knew it was expensive, but dang.

Date: 2022-07-21 11:11 pm (UTC)
From: [identity profile] kensmind.livejournal.com
Ooh, punctuation porn! That's hot!

Date: 2022-07-21 11:14 pm (UTC)
From: [identity profile] zeecha.livejournal.com
hahahahaha...love that quote at the end! lol

Date: 2022-07-22 04:35 am (UTC)
From: [identity profile] honor-reid.livejournal.com
I love saffron but like you said it is really expensive.

I hope your prep and staining went well!

Date: 2022-07-22 05:41 am (UTC)
From: [identity profile] nick-101.livejournal.com
I'll try to send some cool air your way.
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