Random grocery list additions
We keep our grocery list plastered to the front of the refrigerator. Aesthetically, this arrangement just stinks. I grew up in a home where nothing was on the refrigerator. Not your report card, not your first place ribbon, not your permission slip for the field trip to the fish-farm. Looking back, I know realize how super classy that was. Clean and sharp and uncluttered.
Now, I’m not saying we use our refrigerator as a form of art. We don’t collect magnets to put on it. We don’t arrange the content in any particular fashion. It is a situation of form over function. It is the perfect example of choosing your battles. Yes. It just makes sense to keep your list on your fridge. When you slam the refrigerator door in frustration because your significant other took the last pudding cup (just an example, we don’t really eat those), you can soothe yourself by immediately adding it to the grocery list. Breathe in. Breathe out. Breathe in. Breathe out. Ahhh, peace.
Anyway. Sometimes stuff ends up on the list that confuses me. The Omnivore certainly is open to trying new foods, but really only if I set them in front of him. You see, he’s not out scouring food blogs for new and unusual entrees to broaden his horizons like yours truly. So when I saw the following entry on the grocery list one Saturday morning, a slight interrogation ensued.
Beets, fresh 2-3
Fresh beets? Wow! The Omnivore wants to try a new recipe using fresh beets. What could it be!? It *must* be too good to be true.
And, alas, it was. He didn’t want the beets. He wanted me to boil beets in distilled water, filter the now-purple-water, and use it as fountain pen ink. Yes, ink. Not food. But ink. Too good to be true, I knew it.
But I did find a nice recipe for those leftover boiled beets.
Hungarian Beet Salad (adapted from The Illustrated Guide of American Cooking)
2-3 small beets, peeled, boiled, and chopped
1/2 c vinegar
2 T sugar
1.5 T salt
1 t caraway seed
1/8 t pepper
2 T horseradhish
Cover peeled beets in a small sauce pan with 2 inches of water. Bring water to a boil and reduce heat to simmer 20-30 minutes or until tender. Drain beets and reserve 1/4 c liquid. Mix liquid with remaining ingredients nad pour over beets. Refrigerate for 2 days before serving.
I served this beet relish with a large dinner salad consisting of beautifully pink-stained boiled eggs and black eyed peas. The beets were spicy and sweet — a great addition to this meal!