A Cup of Tea

It's almost autumn, almost cooler weather, almost end of harvest.  It is a sad time when the growth ceases and the world recedes for sleep.  But for some of us, those of us who love the cooler weather and the need for warmer meals, autumn means a cut of hot tea to comfort and soothe.

I have a friend who always had the tea kettle at the ready when I visited, but I am a cold drink person.  I have learned to honor her delight with tea.  When the weather is cold or there is a chill in the air, something warm is welcome. 

Tea is a delight.  It is available in a great many flavors and textures.  Get a package with several flavors and try them all.  If you really find your favorite, then you can buy with certainty.  Otherwise, the Earl Grey or Orange Pekoe and Pekoe are proven classics.  Tea can be embelished with additives--lemon, cream, sugar, or sweeteners.  With experimentation, you can find your niche.

Remember that tea contains an ingredient that acts much like caffeine.  It gives that added lift to your morning wake-up or afternoon slow-down.  Some teas also contain other benefits like antioxidants.  They are highly advertised, so research for more information.

Why don't you come over for a cut of tea?

Bunuelos Are Great!

I first heard about bunuelos many years ago when a friend told me about the fried cookies her neighbor made from any kind of left over dough.  When she made biscuits and had dough she couldn't get in the pan, she made the thin cookies for the children.  She rolled the dough thin and fried it in deep grease.  After she drained it, she dusted it with granulated sugar and cinnamon.

Later I found a real recipe for this dessert. It was almost like biscuit dough, but with an egg and two tablespoons of sugar added to the dough.  Buneulos are similar to Sopapillas.

My most recent recipe has two eggs and 1/2 cup sugar, but it begins as a simple dough like biscuits.  If you don't want all the biscuits in a can, bake what you want to eat with a meal and fry the rest for bunuelos.  You can also use pieces of yeast dough to make bunuelos.  Follow the same procedure.

Roll or pat out the dough until thin and fry it in clean oil until crisp turning once or twice.  Sprinkle generously with cinnamon sugar.  Store in a cookie jar.

Related articles

• Sopapillas (myculinarycompanion.com)
• In Colombia, Pillories and the Lonely Planet People (frugaltraveler.blogs.nytimes.com)

How to Cook Rice

Image via Wikipedia

Rice is excellent as an ingredient or as a dish.  Chefs and health experts boast of the superiority of brown rice over white rice, and I think it is probably true.  White rice is the heart of the grain with the husk removed.  There are nutrients in the husk, but to some of it it's like eating the corn with the shucks. Brown rice is also tougher in texture and nuttier in flavor.

My favorite kind of white rice is Jasmine.  It is more expensive and more difficult to find than plain, unnamed white rice.  Basmati is also good.  Both of these are long grain rices.  I justify my expenditure by being very careful not to waste it.  I cook a small amount and use it judiciously.  Cooked rice will keep in a closed container for five to seven days.  It freezes well, either as an ingredient in a dish or alone. 

To reheat, put the rice on a plate or in a bowl and moisten it with a tablespoon or two of water and cover with a paper towel.  Heat in the microwave for 15 to 30 seconds.  You may add it to soup or other ingredients on top of the stove.  If you add cooked rice to soup, try to add it at the end of the cooking so it does not get soggy or disappear altogether.

How to Cook Rice

Add 1 cup of rice to two cups of salted boiling water.  Rice doubles when it cooks.  Place a tight fitting lid on the pan and reduce the heat to simmering.  Do not uncover pan, not even a peek. Cook for 15 minutes.  Remove from heat.  Fluff with a fork.

How Not to Cook

Image via WikipediaIf you are trying to eat without cooking, and you don't want to spend a lot of money, let's talk:

• Look for the fruits and vegetable that are good raw.  Rinse, dry and eat.  (You have to peel some things.)
• Add sliced or diced meat to your salad.  You don't have to make a sandwich. Even bologna takes on a new character when you do something different with it.
• Warming something in the microwave doesn't heat your kitchen or you.  You can heat one serving on the plate from a pre-made dish.
• If you take home leftovers from a restaurant, try to match them with your own choices to make a new meal.

I have had the problem of cooking for one and struggled with a way to prevent boredom and food waste.  One strategy involves considerable planning.  Buy cheap storage containers and sectioned plates.  When you buy prepared food or prepared it yourself, place portions into the containers and freeze it.  Be sure to label it.  Sometime I forget what I put in the container.

Even when eating alone, I enjoy a little ritual to a meal.  I often use a tray in front of the TV, but I still want meat, vegetable, bread, and some kind of  treat or desert.  Seeing the food on the plate helps me gauge how much I am eating and prevents me from stuffing myself.  I really wish my mother hadn't always insisted that I eat everything on my plate.

Remember when you buy prepared food that you are still getting it cheaper that from a restaurant.  If you waste it, your saving is lost.  Make the best of it and remember: Be frugal.