Monday, November 06, 2006

Smoothies, juices and soups from Dairy Hollow

Some journal notes/letter from my culinary suite stay at the Writers' Colony at Dairy Hollow, Eureka Springs, Arkansas, last month: Spent a lot of time researching ginseng today and will try to work on a poem before I go to bed. Rosaleen brought Irish whiskey to dinner and I couldn't help but try a few nips. My typing's still o.k. so all is well, thus far.

Did some non-cooking cooking today, too. I made, get a load of this, an avocado, Bartlett pear and yogurt smoothie, with some vanilla extract and raw sugar. It turned out to be one of the best smoothies I've ever tasted. A green tea boost would make it perfect, because it was the color of green tea ice cream to begin with. My lunchtime cucumber, celery and lemon smoothie/cold soup didn't fare as well as it turned out an overly cold, sour slop.

While I was at it, I pulled out the food processor (I've never used one in my life except for my mini-Cuisinart chopper back home) and whipped up some gazpacho I plan to serve as a prelude to the colony dinner tomorrow. Cucumbers, white onions, green onions, celery, red peppers, tomatoes, garlic, olive oil, tabasco, lemon juice, some V8 low sodium, Hawaiian red salt, rainbow ground pepper. Will garnish later with limes. Tastes good so far -- letting it meld overnight.

Another concoction on the agenda: Theobrand: Food of the Gods, Montezuma II -- a blend of cocoa, cayenne pepper, vanilla, cornstarch and hot water. Thought of making it tonight so I can stay up a little later to get some work done. Is this what Montezuma drank 30 cups of a day? ◦

No comments: