If Lynne Rosetto Kasper says it,

well -- you know the rest. She says you can soak raw garlic and raw onion in (raw) lemon juice to "lessen their heat."

Hoping to confirm this means, "make raw garlic edible by Maggie," will report soon.

Last night's dindin

A zucchini "mandolined" into noodles...chopped red bell pepper...chopped tomato...handful of 24-hour-soaked garbanzos, chopped, for protein...half a chopped green onion...a sprinkle of capers...

Then a non-raw sautee, in just enough cheap, high-temp-ok cooking oil, of pressed garlic, the other half of the green onion chopped, salt, cheap white wine, a sage leaf and rosemary twig (not chopped, just for infusion's sake), and a last-minute teaspoon of nonfat plain "Greek" yogurt...spooned onto raw food above, along with a couple splashes of room-temp, non-cooked olive oil.

It was fucking fabulous!

A cucumber-and-chili-powder popsicle.

Yes.

It's really, really good. And a raw version could easily be made at home.

I love how Mexican cuisine doesn't underestimate the audience.

Not raw

but worth doing. Sassafras is a portal. I'm just saying.

Ok. Not that bad for getting back in the saddle after a month away. Morning blendered collards + apple + wawamelon + wawa, midmorning snack of a whole mess of dark chocolate truffles, lunch of apple and pear with Laura Scudders pb. F it, it's a start. Dindin will probably be the same as last night, which was really good.

We'll get there. (And then what will we do.)

Where we're at today, trying to get back in the saddle, is, we can eat whatever we want, but have to have 3 raw deals in the day. Dindin was melange of shredded raw cauliflower and spinach, drenched with a cooled saute (nonraw, but I'm ok with that) of vegetable oil, soy sauce, ginger, garlic, onion and a handful of squished tofu, with a drink of juice 3 oranges + 2 carrots + some water. Good!

I know...

I know...I know...I'm sorry!!!!!!!

No way to cover the lost ground so let's just start with this morning.

Maybe two weeks after one of my very good friends, living in Oregon now, told me she and her hub are all juicing now, without any evangelism from moi even, it was actually a little the other way around during the phone call wherein I learned this, and she was so expounding juicers and I thought to myself, well, my blender isn't that bad, and possibly easier to clean...maybe two weeks after this a free and brand new juicer landed on my counter, used this morning. Cucumber, mango, apple, the rest of the collards, a carrot. Delicious.

I heard once, though, that juicing as opposed to blendering drinks gives you a medicinal-level essence of the plant, which isn't necessarily what you always want...so to juice with prudence is all.

So much crapeating and I feel like shit and it's not all because of food but possibly some of it is. I'm getting back on the saddle here and now, to see what we can do about el mood.