Black Beans & Lentil Soup

April 5, 2025September 9, 2025 bgibson135

I’m going to piggy back on the original “Black Beans & Lentil Soup” focus, and go off on tangents as I normally do.

For some reason this morning, I hadn’t cooked any bacon in the microwave before my two hard boiled eggs were hardboiled. I make a delicious, to me, egg salad and normally have it on sourdough bread (often toasted) and a couple of slices of bacon, but not this morning. I had recently watched a YouTube video that mentioned the merits of eating avocados regarding Type 2 diabetes. So that’s probably why the thought came more quickly to me that I could mash up some avocado to eat with my egg salad and sourdough bread. I had a small avocado, and decided to cut it in half. I mashed some for the egg salad and it was delicious! I would definitely do that again. I plan to make some guacamole with the other half of avocado and add a tomatillo, plain Greek yogurt and maybe some sour cream, and cilantro.

I’ve always got a problem with buying avocados, either buying them too ripe, or buying them too hard to use for several days. And, there is no good way to use half of an avocado, unless you make guacamole out of the rest. If I had a graveyard for every avocado that has gone brown before I could use it, I would have to name it “Arlington Avocado Cemetery.” I made another “batch” of Black Bean & Quinoa yesterday, and it is delicious again. It goes well with my homemade salsa and guacamole. So, it makes sense for me to buy another avocado, and half it. Half for another egg salad breakfast, and half for more guacamole for the Black Beans & Quinoa.

Another thought I had recently was to buy a new waffle iron. I have one that flips when you cook, but the oil drips out from the edges when you flip the waffle iron. I just want a flat iron, perhaps with those deep Belgian waffle indentations. *The old iron would go to the thrift store.

I was looking for my vinegar, turmeric & fenugreek drink and I must be out. I’m thinking of grating both raw ginger and fresh turmeric root for this drink. I liked the ginger fibers swishing around in the liquid. The flavor I’m going for is similar to a “store bought” drink with similar ingredients, but the store bought drink didn’t have enough vinegar. I see the note that says vinegar may attack tooth enamel.

I was in Walmart looking for Ball/Mason jar bean sprouter lids and asked one of the Walmart staff where they might be. I noticed that she had a “fancy” box cutter and I asked her about it. I also asked if I could take a picture of it and she showed it to the camera. I see that Amazon has these Klever X-Change Safety Cutters for sale at about $12@.

Oh, I thought I had come up with an easy, cheap way to make my own “regular” Ball/Mason Jar bean sprouter. I saw a grease splash guard in Ollies, but realized that I could probably buy it at Dollar Tree for $1.25, and I did. The unforeseen problem was that I couldn’t find scissors, snips or shears that would cut the thin mesh screen. I had even drawn a dark circle around a Mason Jar lid with a black permanent marker, but scissors just wouldn’t cut it. I guess I’m going to have to buy one (just 1) online. I’ve seen one that has feet on the rim, so you just flip the jar upside down and the air can get in, and the moisture can get out.

Before I left home this morning to buy more groceries, I fished out the third item I had bought at Dollar Tree, a red plastic coated pair of kitchen shears. I bought these because they had a bottle opener grip in the handle. In the moment, I thought to try and use these shears to see if they would cut the wire mesh of the splash guard. And what, they did!

I cut around the black line I had traced on the mesh and then put it easily in the jar lid. I screwed on the lid, no problem. I put some mung beans in the jar and added some water. I put the lid back on and turned the jar upside down and the water easily flowed out of the jar. I even filled the jar through the mesh instead of taking the lid off again.

Now, I just have to come up with a way to tilt the jar to allow air & water flow. *The answer to this problem was simple. I had some black cereal bowls that have high sides and one of these was perfect. I put the jar upside down in the bowl, and tilted the jar. The lid came to rest on the opposite side and this left the perfect amount of room for air to get in and any moisture to leak out.

I fished around and found a black sock that I cut the toe out of and slipped the sock around the jar. Perfect! I used the sock a few times, but have found it not necessary for the mung beans to sprout successfully. 1/3 Cup of Mung beans produces about 4 oz. of sprouts and I use one of the nut boxes (cashews, pumpkin seeds from Food Lion) to store them in the fridge.

I’ve got a small amount of mung beans in their water for the first 12 hours of soaking.

[04/13/25]: I dumped the Mung bean sprouts into a plastic container tonight for the fridge. I also added some of them to my cabbage slaw and it worked well. My first attempt at bean spouting was such a success that I plan to try brown lentils next. I think I can start them tonight and by the time I finish the Mung bean sprouts (3 or 4 days) the lentil sprouts should almost be ready. [end]

I had a slight problem finding the mung beans to use for sprouting. I went to Sprouts (how appropriate) and they no longer sold them. I then went to the “Apple Crate Naturals” health food store and they didn’t have any, but the clerk suggested I try Sun Asian Super Market. I knew right where it was and sure enough, they had a small bag of vacuum packed mung beans by “Asian Best,” for only $.99. *I did buy a small amount of Taco Seasoning at Apple Crate and plan to mix it with some ground sirloin from the Fresh Market.

*One note on blocking light from getting to the sprouts is to use an old sock, and pull it up around the glass jar. Makes sense. **I’ve not seen any sprouting lids that fit regular jar lids, they are all for wide-mouth jars, but that problem was fixed when I was able to make my own mesh lid.

Oh, I found my $340 Walmart receipt, and also the $60 receipt from later that day (04/04/25). I’ve also spend another $100 a couple of days later. So, $500 to fight Trumpflation. *Yes, I’ve spent $500 on goods, but how much interest could I get on that same amount over a 3 months period? Yeah, if goods go up like I think they might, it’s a no brainer. Buy now, save later.

I had marked on my grocery list today, to buy beans: black beans, cannellini, garbanzo, and green beans. I also wanted to buy some raw ginger and fresh turmeric root. I found the ginger & turmeric roots at Harris Teeter. I then went to the back and got a tub of Greek God’s Yogurt – Plain. As I walked away from the freezer, I noticed there was a wall of beans & tomatoes in cans at the end of the aisle. I looked and they had the Harris Teeter brand of black beans, cannellini, and garbanzo beans. They were on special for 3 cans for $2. What’s that? 67 cents each?

*Well, I go back the next day to buy a few more cans of these beans, and they’re not on this sale any more. They have been moved to the regular aisle and now they are $.99 @. And, I went to two different HTs and they were not on special at either place. I also found that the HT store brand of “Roadrunner Raspberry,” was no longer available. In fact the special black containers with the swirly design was not to be found.

During the last Election Trump was talking about how bad the Economy was. But, I kept pointing out that Rooms to Go had said they were going to add more facility in 2025, and that Wawa, and Sheetz had built new stores in several locations. I was buying thick cut pork chops for about $1.75 per pound. What bad Economy? Oh… I didn’t know that once Donald Trump got into office he would cause “the bad Economy,” with his tariffs. And, he and others will talk about how Joe Biden was the cause of this bad situation. And, the blind will remain blind. **I’m surprised by the Stock Market recovering so well today.

Oh, oh. I may try my new toaster oven in the place where my ice shredder is located. I can move the ice shredder over to the mobile kitchen island.

Black Bean and Lentil Soup

Today I did something that I don’t think I’ve ever done…

April 4, 2025April 8, 2025 bgibson135

I went shopping at Walmart in an attempt to minimize the effects of Trump Tariffs. I bought the non-perishable items that I buy repeatedly. Things like toilet paper, paper towels, drain cleaner, dishwasher detergent, dish soap, bug spray, washing machine detergent, plastic sandwich bags, garbage bags, and toilet bowl cleaner. This wasn’t all, but I bought double of each item. And, the total came to about $342 or there abouts. I don’t think I’ve every spent that much at one time at Walmart. Maybe if I bought a TV, Chromebook or Laptop, but not for the day to day items. *And later in the day I went back to a different Walmart and bought about $62 more, so the total for the day was a little over $400. *A few days later I spent another $100, bringing the ticket against Trumpflation to $500.

I’ve got a $300+ Shark standup, cordless vacuum on the way. And I just ordered a replacement passenger side mirror for my Camry.

A strange thing happened earlier in the week when I went to get my car inspected. Just after leaving Hendrick’s, I was speeding up on a nearby on ramp for MLK and I started to hear a high pitched sound. It sounded like metal on metal, and it was coming from toward the passenger side rear view mirror. Couldn’t figure it out, and took it back to Hendrick’s immediately and they couldn’t figure it out. But the noise was gone.

I’ve since paid my property taxes online and renewed my car registration for the year. I login to the NCDMV site with my Google account and have to have the following to complete the process: Completed State Inspection, Insurance ID, last numbers on my car title. I always freak because I can never remember when this is supposed to be paid. And I now think, for me, it is by the end of May each year.

So maybe day before yesterday, I looked over at the rear view mirror and realized that a large chunk of it had dropped off. And then it came to me that the high pitched sound had probably been caused by a piece of the mirror either dropping off or wind getting behind it, and making the noise. Well, I noticed a little more had gone when I was on my way to eat at Longhorn in Goldsboro. And, I kept hearing pieces of the mirror as they dropped off and hit the side of the car before bouncing off onto the road somewhere.

*Before I got back home there was only a small piece of mirror left and that appeared to be stuck pretty firmly. But I just ordered a replacement mirror for about $20. I hope I can just glue it onto the existing backing, instead of having to take the inside panel of the door off to loosen the rear view mirror assembly. *Which I won’t do. Now, $20 is a far cry from the $500 price tag that the dealer quoted me some time ago.

The meal was “perfect.” I think I equated the better flavor because the chef had added a bunch of salt. The only thing that ended up not being perfect was the cheeseburger sauce that I had to ask for. I finally thought to have the waitress tell the chef I didn’t want the bun for the cheeseburger.

I wanted all the other fixin’s, and a little more onion, and the only thing that didn’t arrive was the sauce. The sauce ended up being too salty, by a little, but that focused my attention on why the burger was “so tasty.” The appetizer bread was delicious as usual, with the butter, oh my.

The Shrimp & Lobster Chowder was good again. I even enjoyed the dill pickle slices. It’s not that I don’t like dill pickles, but I like a sweet, Bread & Butter type of pickle with that burger. I also normally bring along a little sweet onion from home, but didn’t yesterday.

I have a simple routine that goes with eating at the Longhorn. Afterwards, I drive over to a location near the SJAB air field, where I can see any airplanes taking off or landing. Sometimes I do, sometimes I don’t. I have seen the fighter jets & the fueling tankers in motion. There is a road that dead ends just before the fence that protects the runway. The road divides two large fields, and during the summer the crops sometimes block the view, but most of the year there is a clear view up & down the runway, and the control tower, and the fighter jets & the tankers.

After I view the jets I sometimes head back into town and visit the Wayne County Library. I know where the bathroom is, and it’s a comfortable rest stop. I then might look for a magazine to peruse: “Our State” or maybe “Gun & Garden.” “Gun & Garden” how Republican. like “Yellowstone.” I’ll usually sleep a little, but am usually aware if a library staffer is coming near to see if I am dead.

I’ve stopped to look at a large touch screen TV that is set up to project a web browser. I’ve seen a map and some info that proved to be part of a web page. I’m not sure if an onscreen keyboard pops up, but it would have to in order to enter a URL. *In looking for some pictures to illustrate what I’m talking about, I came upon one picture that I had taken of the back of the video display, and there was a keyboard, that appears to have a cable, and a mouse.

Oh, a couple of days ago I bought a small toaster oven, which I haven’t even taken out of the box. I hope the box is under the dining room table, because if it isn’t, I don’t know what I did with it. I also don’t know where I’m going to put it because I really don’t have room for it.

I bought a Shark handheld vacuum the same day I bought the toaster oven. And now I am wondering why. I did use it to vacuum some of the edges of the room and some of the gunk that had accumulated under my easy chair. *Which definitely needs to be replaced.

I drove from Goldsboro, to Smithfield on Hwy. 70. I stopped at J.R.s which is now a mere ghost of what it used to be. It is only a cigar shop now, but they also have a food mall next door and I think a “robot” project of some type. They didn’t have the cheap Avanti Estilo Cafe Mocha cigars that I like the smell & flavor of. I looked for something else, but didn’t find anything I wanted to buy. They did have “Ram Rod” cigars. The cigars are much like the “hard liquor” that I have in my closet. Something that I don’t use addictively, but occasionally and “to set the mood.” I used to say that I would smoke a cigar if I was reading a book like “1984.” Or maybe a detective novel.

Next, I stopped at Lee’s Fresh Market near Benson and bought some boneless pork chops. And then on down the road and I stopped at the “Rooms to Go” on I95 and walked about trying the various easy chairs. There was one, the first one I tried, that was comfortable and had electric controls for the foot rest. There was also a glass top dining table that I’ve noticed before. It’s round and I can buy chairs in different colors.

I fixed some delicious Jalapeno Pork & Cabbage Slaw yesterday. Those flavors worked really well together. I fixed some more cabbage slaw today and had it with the Black Beans & Quinoa, Salsa and Guacamole, and although it was good, it wasn’t quite the best.

And the thought came to me about how to store and display the various types of nuts I like to eat regularly. At times I will have the following: almonds, cashews, pistachios, roasted pumpkin seeds, walnuts. And I will sometimes transfer these nuts from their clear plastic containers to Ball/Mason jars. And on the top rack I could add prunes, dates, raisins, Turkish apricots and/or dried cranberries.

The idea hasn’t fleshed out completely, but I also eat plain Greek Yogurt and various pureed or whole berries like raspberries, blueberries, or strawberries every day, as a dessert or mid-meal snack. The nuts I eat throughout the day, or sometimes mixed just before bed.

I like the Greek Gods Plain yogurt, but also like the single serving, cheapo, store brands of Plain Greek Yogurt from Aldi’s SUD and LIDLs. I just gave away a four jar holder for jam, that was made of metal with a wooden handle. I only had one jar of preserves that I think Robin & Jeff had given me several years ago. I hadn’t eaten it because of the high sugar content, but was clearing things out recently and that went.

Bean Sprouting

Using Ball/Mason jars with a mesh lid. Process: soak, drain, tilt, reap. And Gemini suggested “putting a sock on it.” A cheap way to offer the seeds their privacy. *I’ve not found any sprouting jar filters or lids that are for regular sized Ball/Mason jars. They are all wide mouthed jar fittings.

More Chess Sets from Bill

April 2, 2025April 2, 2025 bgibson135

I was in Dollar+ Tree today and happened to see these colored rubber pencil erasers. I thought that the would make excellent pawns for a chess set. Each side would have a single color and at the price for 40, I probably wouldn’t have to buy more than two packages.

So I struck up a conversation with Gemini (the AI) and asked if colored rubber erasers could be used as pawns for a chess set, and asked that it give me suggestions for the other pieces. One suggestion was to use pencil sharpeners for the Rook, and I liked that. This AI can call upon another program to generate an image with the various elements we have been discussing and instead of using the eraser shapes that I had showed it, it used the rectangular one shown above, and I liked that one even better.

Quinoa & Black Beans

March 22, 2025August 4, 2025 bgibson135

See preparation instructions at allrecipes.com

I have reduced the amount of some ingredients including black beans & corn and switched from vegetable broth to chicken broth, and from vegetable oil to avocado oil. I reduced the amount of black beans, not because I don’t like them, but because I am thinking of the number served from the recipe, and since I am “cooking for one,” I’ll try half and see if I can eat it all before some of it spoils. *Well, that turned out to be a moot point. This dish is a very good base for other Mexican flavors. And, to surprise a 71 year old man with such delicious flavor is pretty wonderful.

Ingredients:

Here is the original recipe halved so that only 1 can of black beans is used, which would yield 5 servings.

1/2 teaspoon vegetable oil
1/2 onion, chopped
1 clove garlic, chopped
1/2 cup quinoa
3/4 cup vegetable broth (try upping the amount to 1 C of broth to 1/2 C of quinoa)
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
salt and ground black pepper to taste
1/2 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained¹
1/4 cup chopped fresh cilantro

I’m going to try and add the simple cooking process for the above ingredients in case the web site I reference changes or goes away.

NOTE: I have changed the above recipe to reflect a halving of the ingredients, and this means that I have to adjust the cooking time somehow. I may up the broth to 1 Cup for 1/2 Cup of quinoa. This may bring the cooking time back to the 20 minutes time, and also make it easy to remember twice the broth for the amount of quinoa. [end]

Start with very little oil, and chop half an onion and a little garlic and sautee for about 10 minutes. Then add 3/4 cup of quinoa and twice as much, 1.5 cups of broth to the onion/garlic mix. Add the cumin, cayenne, salt & pepper. Bring to a boil, then cut the heat down to a simmer for 20 minutes, covered. Don’t boil for 20 minutes or you will have burnt quinoa! The broth seems to be too much at the start, but simmering for 20 minutes, the liquid will evaporate leaving a moist, not dry, and not too wet fully cooked quinoa & onion mix. Now add the frozen corn, and let it warm up for about 5 minutes. And after this add the canned, cooked black beans (leave out the empty can, and rinse the beans before adding) and the chopped fresh cilantro. Stir to mix thoroughly and viola!

*The Black Beans & Quinoa are an excellent base for other flavors. Add the heat, or avocado, or Greek Yogurt or sour cream to your other sauces or toppings for the beans & quinoa. And then mix a little, as you prefer with each bite, as you eat and enjoy.

I wanted to find something to pair with homemade salsa instead of using tortilla chips that might be more Type 2 “diabetic friendly.”

I also saw a comment to eat the salsa on an avocado. I like the thought of that. I’m guessing we might be heading for guacamole. I could have some salsa in one salsa dish, some guacamole in another dish, some Greek yogurt, plain, in a third.

And, the thought came to me to add a dollop of sour cream, and then Gemini (AI) suggested, Plain Greek Yogurt.

I keep forgetting Greek Yogurt, and because I already have “Plain Greek Yogurt” on hand for a dessert of yogurt & pureed blackberries, raspberries or strawberries, hey that’s a no brainer.

I’m not sure if this might be over doing it, but I also might try using some of my Cilantro-Lime Dressing in this. *I ended up NOT using any of this dressing, but many of the same ingredients added to the flavor and smooth texture of the guac.

As I’m walking toward my kitchen I pass my new wire storage rack, and noticed an odd shaped Rubbermaid container. I say odd because I have a bunch of the Rubbermaid Easy Find Lids containers, assorted sizes, but this one doesn’t belong to that style. I wondered what I had put in the container, shook it as I picked it up, and then popped the top and looked inside.

Oh, yeah! Tomatillos. Just four of them and about medium sized. But the thought came to me immediately, something to mix in with the avocado. I’ve made a type of green salsa to off set the red tomato salsa I usually make.

Add some avocado, sweet onion, tomatillo, green chilis, cilantro and S&P with some cumin and cayenne and that’s another good flavor. *I added the plain Greek Yogurt & a little real sour cream and Agave Nectar to the guacamole. Sweet, smooth, not spicy.

*I made the mistake of using a little jalapeno instead of the green chilis in making this guac version. It turned out to be too spicy, but my solution was to add less heat to the salsa. And because I like mixing the three flavors with each bite, problem solved.

Oh, my! The flavors came together so well. I would definitely make this again, and repeatedly, and often. One of those surprises that works so well. And, it’s hard to surprise yourself, but I did, and pleasantly. I wanted something to replace the tortilla chips with my salsa, but chips & a little extra sour cream would kick it even further. *And I’ve already eaten a few Blue Corn Tortilla Chips with this meal twice. The little bit of extra salt and the crunchy texture just add to the experience.

*04/07/25 I’ve just made this again and the recipe is spot on, regarding how much to use and how to cook it. The broth evaporates and at 20 minutes it is ready for the frozen corn and in about 5 minutes, the black beans and cilantro. I did try the LIDL Black Beans and Whole Kernel Sweet Corn (instead of frozen).

And now on to some other ideas for enhancing the above meal, or even taking it in a slightly different direction.

Garden of Eatin’

I’m trying to interpret the nutritional values of these Blue Corn Taco Shells. Two shells are only 130 calories. There is no sodium? That would make them awful bland wouldn’t it? And, there is no sugar or added sugar? As a Type 2 diabetic, no sugar or salt is great, but questionable.

I’m thinking about doing the following: Black Beans & Quinoa for the base layer in the taco shell. Then add a layer of shredded Romaine Lettuce. Followed by some of Bill’s Salsa and Bill’s Guac. I already know that all of those flavors work well with Blue Corn Tortilla Chips so if the taco shell is flavorful, it should all work and two tacos .

I’ll calculate the estimated total nutritional values per taco based on the ingredients you listed:

Black Beans & Quinoa (½ helping per taco)
Shredded Romaine Lettuce
Bill’s Salsa (¼ cup per taco)
Bill’s Guac (adjusted per taco)
Blue Corn Taco Shell

Estimated Nutritional Values per Taco:

Calories: ~207 kcal
Carbohydrates: ~32.4g
Fiber: ~9.2g
Protein: ~6.2g
Fat: ~7.5g

These tacos are relatively high in fiber, which is great for managing blood sugar levels. The combination of black beans, quinoa, and healthy fats from avocado makes it a well-balanced option for Type 2 diabetes.

And here is a much cheaper Wegman’s product of similar comparison.

*04/07/25 I did buy a package of the Wegman’s Blue Corn Taco Shells and tried a couple with the Black Beans & Quinoa, Salsa and Guacamole. The shells had good flavor. I had been worried that with no sugar or salt that they might be very bland. I didn’t heat the shells, and I need to try that because they crumbled easily when eating and made it messy.

Currently I would prefer using the tortilla chips with these foods.

Here is an Organic Blue Corn Tortilla Chip from On the Border.

I bought some shaved sirloin today at Lee’s Fresh Market, and had a desire to make a stir fry with onion and various peppers (jalapeno, poblano, red bell pepper & a few Ajicitos Dulces peppers). It just made sense to put these on top of some of the Black Beans & Quinoa, and then the guac and salsa came along for the ride. It was all delicious together. I had thought the other day that maybe adding roasted sausage might work, and I still think that. Chicken isn’t the only thing that could set the beans, salsa and guac afire.

These Ajicitos Dulces Peppers are no heat, and not very distinctive in flavor (my revue). I got the above picture of the red Aji Dulce Peppers online, so I guess they ripen from green to red. But, also note that the Brazillian Starfish (some heat & distinctive flavor) has a similar shape and color. I compare the shape to that of a white “Patty Pan” Squash, but much smaller. I do not recall what the multi-colored pepper is called, but this reminds me of the ripening stages of the Sweet Bell Pepper. Green Bell Peppers are the least ripe, then turn to yellow, orange and finally red which is both the ripest and sweetest. *I froze some of the Aji peppers and have used a few in some other cooking.

Nothing to do with the above, but just what I had for dinner tonight. I opened a plastic container in the refrigerator earlier today and was shocked to find one of those thick cut, bone in, pork chops that I had bought some time back at Lee’s Fresh Market in Benson, and had frozen them, but had taken this one out to thaw, and forgot it. I smelled it and it smelled perfectly fine, so I moved it up on the list of what to cook tonight.

*I had my Ciabatta Roll Pizza for lunch and it was delicious. I had roasted the bell pepper, onion & jalapeno in the oven before putting it on the shredded cheese and melting it all together. I wanted to make sure those items toasted, and didn’t think they would if I put them on at the same time I started to melt the cheese. It worked. The pepperoni goes on last, and takes only about 3 or 4 minutes to get oily and crisp up. Delicious, once again!

The porkchop took about 15 minutes to cook, and I added just a little jalapeno & sweet red bell pepper to roast with it. Ten minutes on one side, under tin foil, and then flip it over and 5 minutes later it’s done. Pink on the inside, but not bloody.

I made a modified Greek Salad with Spring Mix, Romaine lettuce, red bell pepper, sweet onion, walnut pieces, feta cheese and wonton strips for crunch. I also made a modified Italian dressing with brown & yellow mustards, red wine vinegar, olive oil, a little water, S&P and some sweetener. Added a slice of sourdough bread and everything worked. Meat, bread, roasted jalapeno and tart salad.

NOTE: I may need to get a toaster, or toaster oven because I am increasingly unable to put bread in the oven to toast it without burning it. I can’t keep my mind on the toast for the other things I might be doing, like testing my resting blood sugar level, or even heating water for hot tea in the microwave, or putting dishes in the dishwasher. *04/07/25 I did buy a small toaster oven from Walmart about a week ago. I haven’t taken it out of the box yet, because I really don’t have a place for it yet. *04/19/25 I finally put the toaster oven on a small table in the living room next to the kitchen counter. It toasts bread quickly and has a timer. Still, this is not the place for it, but I don’t have a good place yet.

First Time: Pickled Eggs

March 19, 2025March 31, 2025 bgibson135

I finally got up the courage or interest, to read about pickled eggs, and in reading about them, I suddenly had the idea and minor desire to try and make some pickled eggs at home.

I love eggs. I like the standard formats of scrambled and hard boiled, and over medium, and I’ve even made poached eggs and have microwaved them to my satisfaction. But the thought of “pickled eggs” has for many years, since my youth, has elicited an extreme aversion to trying to even taste one bite. Here is why.

As a boy growing up in Eastern North Carolina, I would travel about, tagging along with my mother, or favorite aunt (Aunt Sis) and going into stores as they either shopped, or window shopped, or even just stopped in to “touch base” with the store owner, or some long time friend, relative or acquaintance. There were several of these stores, perhaps even small enough to be called a shop, as this was before the Convenience Store became popular. These small stores might have all sorts of goods for sale, both food related, and household, or outdoor work related. And up near the checkout counter or cash register, there might be one or two large glass jars labeled, and two different food items would be floating, one type in one jar and the other type in the other jar. They weren’t mixed. And these items were floating in what I came to know as vinegar or brine. The items were “pickled pig’s feet,” and “pickled eggs.” For some reason I found the idea of fishing out either from their nasty looking jar, and eating them, was a repulsive thought.

I love pig’s feet, when I cook them at home. The process is simple, Get a large pot to place on the stove top, pour in enough water to cover all the meat, and add a little salt and pepper, and just a hint of Cider Vinegar to “sweeten their flavor” and after a very long cooking time, the scant meat and the vast amounts of cartilage break down, and release almost completely from the massive amounts of intertwined pig’s feet bones.

I will say that eating pig’s feet is an interesting process. Your fingers start to stick together. And now I think, this is probably why they can turn a horse into glue. But, I have almost completely stopped fixing pig’s feet because of the feeling I am left with after eating them. It may be the high fat content, or salt, but I feel awful, as if I have been drugged. Much like my body’s reaction to eating a doughnut. Just eating part of one, I almost immediately go into a sugar coma, which can last for several hours.

The other item that connoted gastric horrors were the pickled eggs. They were in a dark brine, or some in a brine colored by beet juice, giving the brine and the eggs a deep purplish color. But, it wasn’t the color of the eggs, it was the thought of all those people sticking their fingers and hands in this one jar to fish out an edible egg. And I know it was probably only the store owner that did the fishing, and he probably had a large spoon to complete the process. But I never had the desire.

I was watching a YouTube video about someone shopping at various grocery chains, and maybe it was Sam’s Club where as he was walking along he saw a case of these and just looked in wonder that these were for sale. And having tried them finally, I would wonder even more.

And now I have the first ever pickled hardboiled eggs sitting in a small glass jar in my kitchen, in a brine of Apple Cider Vinegar, water, beet juice with some mustard seeds, sweetener, a Bay leaf, one garlic clove and some peppercorns. According to one online suggestion, I should wait perhaps a week or more to let all the flavors meld before trying an egg. I have two eggs in the jar, so I may not wait a week to try the first. And, if I like the first pickled egg I try, I may not wait for a whole week.

Now, at 71 years old, never having ever tried a pickled egg, what if I find that like many other food items, I love the unique flavor of a hardboiled egg seasoned with a little vinegar and beet juice.

And, I like the flavor of beets. I got the beet juice for the pickled eggs from a jar of sliced beets. I poured out the rest of the beet juice, after adding some to the egg brine, and I dumped the sliced beets into a small Rubbermaid container. I then added a little Cider Vinegar, some Balsamic Vinegar and some sweetener, coconut sugar & Agave Nectar.

If I like the pickled eggs, then finding a use for the beet juice I once threw out, but now can repurpose would be fantastic. And that I quite often boil a couple of eggs to make egg salad, would make it easy for me to boil two eggs for immediate consumption, and two eggs for a later pickled egg treat.

NOTE [03/31/25]: I think I’ve mentioned this elsewhere, but I didn’t like the pickled eggs. I wouldn’t make them or any variation of them again. They were pickled, but if I want something pickled, I’ll eat a pickle. Now, I do like the flavor of sweet bell peppers, sweet onion and tomatoes in a turmeric/vinegar brine. That would give the eggs a bright orange or yellow color, but I’m not sure I would like them with that flavor either. [end NOTE]

Various Spices

March 18, 2025March 21, 2025 bgibson135

Fenugreek (Powdered)

I have mixed Fenugreek with Turmeric in a Ginger/Vinegar drink. But at some point I think I read that those combinations might actually be harmful to someone taking blood thinners, so I don’t take it as often. *I came to like the flavor it gives certain foods, and have even added it to a Spring Mix Salad, that had Cilantro-Lime Dressing. And, to my egg salad this morning. Just a subtle flavor change.

Ginger

I’ve enjoyed ginger in it’s various forms for years. I especially like ginger candy, because of the sweetness mixed with the ginger flavor. I also like the pink pickled ginger that goes with Oriental flavors, and even Ginger Snap cookies, and I think ginger is also included in carrot cake, which is one of my favorite flavors in a dessert. I enjoy adding adding ginger powder to some of my stir frys.

Turmeric (Powdered)

As mentioned elsewhere, I’ve mixed Turmeric & Fenugreek in a Ginger/Vinegar drink. I’ve also made Golden Milk, which is just turmeric mixed with milk. That has an interesting flavor, because I add sweetener, and in some ways this reminds me of Egg Nog.

Perhaps my earliest introduction to turmeric was when I made a simple salad of tomato, sweet bell pepper and sweet onion, in vinegar, with a large amount of turmeric powder added, and no sweetener. This imparts a very acrid flavor to these vegetables. I don’t recall if I found anything to pair these veggies with but they are quite memorable. I’ve also added sweetener to this mix, and it makes a sort of turmeric pickles.

I have bought the turmeric tubers, but really had nothing I could do with them. I am guessing you could grate them and mix the raw turmeric much as you might grate raw ginger. I have grated raw ginger and added it to the Ginger/Vinegar drink and it does provide a depth of flavor beyond just powdered ginger.

Creamy Cilantro-Lime Dressing

March 16, 2025August 15, 2025 bgibson135

Creamy Cilantro Lime Dressing recipe with calorie estimates and approximate serving sizes:

Creamy Cilantro Lime Dressing (Approximately 1366 calories total, Makes about 1 1/4 cup dressing)

1/3 cup olive oil (~636 calories)
1/4 cup lime juice (negligible calories)
1/2 cup mayonnaise (~720 calories)
1/2 teaspoon salt (negligible calories)¹
2 garlic cloves (negligible calories)
1/2 a jalapeño, sliced (negligible calories)
1/2 teaspoon agave nectar (~10 calories)
1/2 cup cilantro, packed (negligible calories)

Key points:

The majority of the calories come from the olive oil and mayonnaise.
Lime juice, garlic, jalapeno, cilantro and salt contain very few calories.
Agave Nectar and Honey contain about the same amount of calories.²
This calorie count reflects the total for the entire recipe. To calculate per-serving calories, divide the total by the number of servings.
By combining the listed measurements of the wet ingredients, it can be determined that the total volume of the dressing will be approximately 1 and 1/4 cup.

Alright, let’s rework that recipe with plain Greek yogurt instead of mayonnaise.

Creamy Cilantro Lime Dressing (Greek Yogurt Version) (Approximately 746 calories total, Makes about 1 1/4 cup dressing)

1/3 cup olive oil (~636 calories)
1/4 cup lime juice (negligible calories)
1/2 cup plain Greek yogurt (~100 calories)
1/2 teaspoon salt (negligible calories)
2 garlic cloves (negligible calories)
1/2 a jalapeño, sliced (negligible calories)
1/2 teaspoon agave nectar (~10 calories)
1/2 cup cilantro, packed (negligible calories)

Key points:

The Greek yogurt significantly reduces the calorie content compared to mayonnaise.
The majority of the calories now come from the olive oil.
This calorie count is for the entire recipe. Divide by the number of servings for per-serving calories.
By combining the listed measurements of the wet ingredients, it can be determined that the total volume of the dressing will be approximately 1 and 1/4 cup.

Here are the calorie counts for various serving sizes:

1 Tablespoon:

There are 16 tablespoons in 1 cup, so in 1 1/4 cups there are 20 tablespoons.
746 calories / 20 tablespoons = 37.3 calories per tablespoon.
Approximately 37 calories.

2 Tablespoons:

37.3 calories/tablespoon * 2 tablespoons = 74.6 calories
Approximately 75 calories.

3 Tablespoons:

37.3 calories/tablespoon * 3 tablespoons = 111.9 calories.
Approximately 112 calories.

4 Tablespoons (1/4 cup):

37.3 calories/tablespoon * 4 tablespoons = 149.2 calories.
Approximately 149 calories.

Therefore:

Side Salad (1 tablespoon): ~37 calories
Side Salad (2 tablespoons): ~75 calories
Main-Course Salad (3 Tablespoons) : ~112 calories.
Main-Course Salad (4 Tablespoons): ~149 calories.

[NOTE 03/16/25]: I used Gemini to generate this recipe with the calorie counts and calories per serving. The AI made it simple to get the calorie count for each ingredient, and then it added up to get the total carlorie, and divided the total calories by the number of Tablespoons possible from the whole. *And then I pasted the recipe into MyFitnessPal Recipe importer. The result was a special dressing recipe with calorie counts and the ability to select a portion size. [end NOTE]

Another pared down version of this dressing using Greek yogurt instead of mayonnaise:

1/4 cup olive oil
1/4 cup lime juice
1/4 cup plain Greek yogurt (or light mayonnaise)
1/2 teaspoon salt
2 garlic cloves
1/2 a jalapeño, sliced
A few drops of a sugar-free liquid sweetener, or omit entirely
1/2 cup cilantro, packed

Estimated calories per serving (2 tablespoons): 520(total calories)÷8(servings)≈65 calories per serving.

After blended, this recipe fit easily in a 4 oz. Mason/Ball Jar. Not sure I need much heat in this to be pleasing. *I just read elsewhere that I used a Ajicitos Dulces pepper and that would add flavor with no heat. I think I may have used this on baked tilapia, but with the mayonnaise version. **And I found that I had used this dressing on a baked salmon filet. I seem to recall that the original dressing was high in calories and the next day, it did affect my weight negatively. I liked the flavor so, finally decided to make a healthier version with plain Greek yogurt.

“COMFORT” a Cookbook by Yotam Ottolenghi

March 13, 2025March 13, 2025 bgibson135

“COMFORT” by Yotam Ottolenghi is a cookbook that offers a vibrant and modern take on classic comfort food. It emphasizes the following:

Elevated Comfort: The book presents familiar dishes like pasta, roasted vegetables, and baked goods, but with Ottolenghi’s signature twist, incorporating bold flavors, fresh ingredients, and creative techniques.
Emphasis on Vegetables: The images highlight the beauty and versatility of vegetables, suggesting that they play a central role in the recipes. Expect to find innovative ways to prepare and enjoy a variety of produce.
Rustic Charm: While the food is undoubtedly sophisticated, the presentation has a rustic and approachable feel. This suggests that the recipes are designed to be enjoyed in a relaxed and informal setting.
Communal Dining: The image of the shared meal emphasizes the social aspect of food and the joy of cooking for and eating with others. The book encourages readers to create meals that foster connection and bring people together.
Visual Appeal: The cookbook’s design and photography are vibrant and eye-catching, reflecting the creativity and energy of the recipes. The book itself is a beautiful object, as well as a source of culinary inspiration.

In essence, “COMFORT” offers a fresh perspective on comfort food, blending familiar flavors with Ottolenghi’s distinctive culinary style to create dishes that are both satisfying and inspiring.

To find the book, you can check it out here:

Amazon: Ottolenghi Comfort (Alternate Cover) Cookbook

To learn more about the chef:

Yotam Ottolenghi’s Bio: Yotam Ottolenghi’s Author Page

Steamed Vegetables

March 12, 2025April 27, 2025 bgibson135

Asparagus (Steamed)

Broccoli (Steamed)

Cabbage (Steamed)

Carrots (Steamed)

Cauliflower (Steamed)

[04/25/25]: I had this tonight and then added Spicy Chili Crisp and Toasted Sesame Oil (no sweetener). It was savory and delicious with my jalapeno pork chop. I had the jalapeno pork chop yesterday with cabbage slaw. I only had red cabbage, but it still worked. [end]

[04/27/25]: These flavors work so well together. The steamed cauliflower, flavored with Spicy Chili Crisp and Toasted Sesame Oil has an savory, earthy flavor. This time I added Mung bean sprouts to my red cabbage & sweet onion slaw. Dukes Mayo, some Half-n-Half, and sweetener. The sprouts are crunchy, and that goes great with the crunchy cabbage. And, the pork chop seasoned with some roasted sweet bell pepper, onion & a little jalapeno. I did add half a slice of sourdough bread from Publix. “Winner, winner, chicken (no pork) dinner.” [end]

Cape Fear River Paddlewheel Steamboats

March 11, 2025 bgibson135

Here is a list of steamboats in the order that they appeared in the documents you provided.

Henrietta (1814)
North Carolina
Eliza Neal (1825)
Gen. Jackson (1825)
Enterprise (1828)
John Walker (1831)
Clarendon (1833)
Cotton Plant (1837)
Wilmington (not 12 months old, July 1837)
Peter Ross (July 1837)
Fayetteville (July 1837)
Lady of the Lake (not to be confused with the later one, by same name, of 1853) (July 1837)
Evergreen (1845)
Gov. Graham (1847)
Rowan (1848)
Wm. B. Meares (1848)
Odd Fellow (1848)
Mike Cronly (1848)
Ben Berry (1848)
Washington (1848)
Ready Money (1848)
T. J. Curtis (1848)
Mary Eliza (1848)
Brothers (1851)
Chatham (1851)
Southerner (1852)
Zephyr (iron) (1852)
Douglass (1853)
Stevenson (1853)
David Lewis (1853)
Alfred Ellis (1853)
James Cassiday (1853)
Kinsbury (1853)
Eliza McDaniel (1853)
Fairy (1854)
Eliza (1854)
J. R. Blossom (1854)
Eliza McDugald (1854)
F. Fries (1854)
Red Fox (1854)
Gov. Morehead (1854)
Express (1854)
North State (1854)
A. B. Chesnutt (1854)
Major Wm. Barnet (1853)
Alice (1853)
Sun (1853)
Spray (1853)
Fanny Lutterloh (1851)
Magnolia (1856)
James R. Grist (1857)
John H. Haughton (1858)
A. P. Hurt (iron) (1860)
Kate McLaurin (1860)
Fawn (1850)
North Carolina (1850)
Marion (1867)
Halcyon (1867)
Lillian (1867)
Gov. Worth (1868)
Oldham (1868)
Waccamaw (1871)
Little Sam (1871)
Caswell (1871)
Mary Eleanor (1874)
R. E. Lee (1871)
Juniper (1870)
D. Murchison (iron) (1869)
Cumberland (1871)
North State (1870)
Wave (iron) (1872)
Alice (1873)
Reindeer (1874)
Orrell (1874)
Dixie (1876)
J. S. Underhill (1876)
North East (1876)
Little Adrian (1875)
Colville (1877)
John Dawson (1880)
Zephyr (1881)
River Queen (1883)
H. B. Wright (1885)
Kate (1896)
Buck (1899)
A. J. Johnson (1903)
Cynthia (1903)
Climax (1903)
Tar Heel (1903)
Highlander (1903)
City of Fayetteville (1903)
C. W. Lyon (1905)
Thelma (1913)
Kennedy (1914)
Pioneer (1913)
John W. Fredricks (1913)
Duplin (1913)
Annabee (1941)