Most popular on Garlic Delight
Here are the most popular posts from this week.
SIDE NOTE: Check out the latest article on Tea. What is tea? Ideas on how to prep, store, brew, and enjoy tea.
What we’re lovin’ this week
- Sweet corn dripping with butter (boiled in salted water)
- Uber ripe peaches – fruit in season is the best
Try out this recipe
A no-cook recipe to get you ready for summer picnics and potlucks:
How easy is this?
No cooking. You just grab fresh herbs from your herb garden or whatever is in the grocery store and blend together with garlic and cream cheese.
Try this 5-Minute Garlic Herb Dip with crackers, bagels, and crinkle-cut potato chips.
Or, for lower-carb finger foods, prepare carrot sticks and lightly blanched zucchini sticks and broccoli.
I can’t stop thinking about…
My new friends from CampFI Rocky Mountain and the tweaks I want to make to my life.
Michael Robinson, from Uncommon Dream, shared 7 ways to escape the rat race. My takeaway from his framework was that there are many examples of people who successfully found an alternative path to the “status quo”. But it takes a lot of energy and doesn’t fall into your lap. There are also too many good choices out there to stay miserable.
Anthony Ongaro, from Break The Twitch, shared a different perspective about minimalism I hadn’t heard before. I’d always thought minimalism wasn’t for me. It was for “artists”, “creatives”, and people with strong interior design aesthetics who were so spendy that they throw away all their stuff that doesn’t “bring them joy” only to buy it back later if they needed it again (how wasteful).
Turns out that Anthony has a more practical approach to minimalism. He recommends eliminating distractions and building solid habits to open up space that leads to your desired life.
Following his advice, I already deleted a bunch of apps that send me annoying notifications. I’m trying so hard to get back on a regimented sleep schedule. And most importantly, I’m trying really hard to produce more valuable articles here on Garlic Delight with my dear readers in mind.
The biggest (and hardest) change I’m working on is to stop optimizing every part of my life. Paula Pant, from Afford Anything, introduced the danger of “any benefit” thinking. This means you do anything that you believe has a benefit regardless of the magnitude of rewards. This puts a spotlight on activities such as coupon clipping and, dare I say, travel hacking.
So, my resolution for the rest of 2019 is to focus on 2-3 critical tasks that will move my life forward. And eliminate “any benefit” optimizations. Especially fun distractions that sap away my precious energy because I can’t help my penny-wise nature.
SIDE NOTE: In case you’re curious, the Rocky Mountain edition of CampFI was different from the last year’s Southwest edition. More people had kids. There were fewer high-cost-of-living and tax-optimization questions. More attendees were affiliated with the military.
How do you step away from recipes and start cooking intuitively?
How did last week’s baby step 3 exercise go?
Did you learn anything new from applying your favorite seasonings to a bland protein like scrambled tofu or ground turkey?
This week I’m setting a simple exercise to boil vegetables in salted water.
Baby step 4: Pick 3 out of the 5 following vegetables.
- Bell peppers / Capsicums
- Green beans
- Zucchini / Courgette
I picked these spring & summer vegetables because they’re in season now (if you live in the Northern Hemisphere) and therefore likely to pack the most flavor.
Wash and cut all your chosen vegetables into thin strips about 1 inch / 2.5 cm wide. If you picked green beans and asparagus, no need to chop. If you picked broccoli, split the florets into 1 inch / 2.5 cm in diameter.
Boil water with a handful of salt, enough salt to taste like seawater (taking this tip from Samin Nosrat’s Salt Fat Acid Heat). Boil your vegetables for 2-3 minutes. Drain them.
Taste each vegetable. Is it flavorful? Is it bland? Does it taste salted?
Now a pat or two of butter over your vegetables. If you’re dairy-free or vegan, drizzle a tablespoon of olive oil. Now taste the vegetables. How did the fat change them? Do you like them more or less?
Add a squeeze of lemon over the vegetables. If you don’t have a lemon, maybe a squeeze of lime. Or a smidgen of vinegar – be it apple cider vinegar, balsamic vinegar, malt vinegar, or rice vinegar. How does that change the flavor?
Do you like your vegetables more or less with acid?
Could you make these vegetables appetizing by adding more toppings like grated cheese, garlic herb butter, or chili oil?
If you put together your seasoned protein with these vegetables, you surely have a complete meal now. And these are simple dishes you can cobble together based on what’s in your fridge, right now.