Icarus's blog: "Hurts to watch."

We've been on a bit of a health kick lately, so I thought I'd share a new salad dressing I whipped together, some general advice on eggplant

and why you should buy fresh spinach every week.

First and foremost
Lactose free month. Because I've had stomach problems for about the last ten years, could be one of those common and tragic food malays like seliac or lactose intolerance.

*begins to sniffle*

but I

I love cheese T_T
and cream sauces!

I don't think its so much that I'm intolerant, but just that eating anything that processed and fatty is going to cause some chemicals to churn.

In the meantime I discovered that almond milk is available in commercial marts (for about twice the cost it takes to make it, but it does come with nutritional information) and soy milk has the shelf life of plutonium.

While I was playing health nut I picked up spinach (because I like raw vegetables) and I knew that I liked salty vinegar based dressings, but I had this pesky greek tahini and yogurt to use
and some stone ground mustard

and some anchiove paste :3

Whenever snack time rolled around, I grabbed some artisan bread, and poured some ingredients into the bottom of my bowl.

You will need:

A heavy splash of your favorite vinegar (thick syrupy balsalmic would be best)
2-3 tablespoons of tahini (or organic nut paste of your choice)
2 tablespoons of plain yogurt
2 heavy pinches of sugar or coarse sea salt

either. not both.

1/2 tablespoon of dijon or coarse ground mustard.
Fresh ground black pepper

Misc additions:
A dab of horseradish
a drop of anchiove paste
rehydrated sundried tomatos
olive oil (if you find the consistency isn't to your liking)
minced olives
...caviar? *looks to his shelf longingly*

Whip together, toss in a couple full handfuls of your favorite leafy greens. Toss, fold, fork.

You can have it with deli meats, tuna, or just outright.
No need for croutons if you've got delicious bread.

Also, I have a big bag of frozen soy beans >> they're great with salads, rice, or just out of hand.

Also
if you want to cut noodles out of an eggplant, multi bladed (egg) slicers work if you're not inclined to cut them by hand. They barely take any time to pan fry because you're not going for a wilting mushy anhihilation by heat, you just want them warmed through with an aldente texture.
It's about 100 times faster than boiling dry pasta and has an unintrusive taste when combined with most of the stirfries or italian sauces I've attempted thus far...
not sure if it works so great with cream sauces.

Tomorrow night I'm hoping to practice my knife work and make something about the width of linguine.
That should cook in about ten seconds.