Posts

The Perks of Being Olive and Pickle Brine

Image
Olive and pickle brine are an underrated and delicious tool in the sustainability arsenal. I reused the spicy Kosher Dill brine from these Trader Joe’s pickles, added sugar for preservation, and made a quick pickle of chopped summer cucumbers. Balanced, tangy and zero‑waste, before you need to make your next shopping trip for pickles.   If you’re worried about turning your fridge into a science experiment, label your jars with dates and follow standard guidelines. Labeling jars helps keep them in order.   I’m eyeing this labeler, if you’re the labeler type:   https://amzn.to/4etx6oq Leftover brine is a stealth multitasker: dressings, marinades, pasta sauces, mocktails, sandwiches — and crab cakes, adding an unanticipated savory element.   The jars can get reused too. A word about probiotics. Fermented brines naturally contain beneficial lactic acid bacteria, which support gut balance, help with digestion, and may even improve nutrient absorption without the mar...
Post a Comment
Read more

A restful mind and relaxation for the weekend.

Image
Original content on Greens Water.   
Post a Comment
Read more

My Dry Rotisserie Chicken vs. Roast Chicken: Cage Match 🍗

Image
Resorted to grabbing a store-bought rotisserie chicken. Would not have ended well without intervention. Creamy mushroom sauce:  https://greenswater.blogspot.com/2026/06/creamy-mushroom-sauce.html Next time, I’m roasting a chicken properly — using a mash‑up of two techniques Jamie from Anti-Chef touches on in one of his videos: Jacques Pépin’s rotating‑the‑pan method Marco Pierre White’s “stuff the cavity with veg” approach If you want to see Jamie suffer through it on YouTube (his specialty): @antichef Anti‑Chef Commits To The Bit Jamie executes technically challenging recipes from the cookbooks of well‑known chefs exactly as written. Obscure ingredients, fussy steps, no shortcuts. We watch him struggle, persist and occasionally triumph. As Queen of Hacks, an ingredient like orange blossom water would not make it into my cart.  When an orange would do.  Chef Lineage Behind the Techniques Jacques Pépin , the GOAT. His excellent autobi...
Post a Comment
Read more

Creamy Mushroom Sauce

Image
A flexible, savory sauce that worked on the dry store-bought rotisserie chicken I had last week and would work for: pasta, grains, roasted vegetables, eggs.   It’s fast, easy-going, with staple ingredients, while being gourmet, to use the old-fashioned word.   Ingredients 2 small containers mushrooms (Bella, mixed, or your favorite), coarsely chopped Vegan butter or regular butter Olive oil 1–2 cups veggie or chicken stock 2 cloves garlic or Dorot cubes 1–2 tsp mustard (Dijon recommended) Splash of lemon Cream or vegan cream.   Nutpods is my North Star, and an internet favorite:   https://amzn.to/3Q6DN6y Salt or truffle salt Black pepper Instructions Sauté the mushrooms Heat a mix of butter and olive oil in a sauté pan. Add the mushrooms and a pinch of salt. Cook for about 10 minutes until they release moisture and develop color. Build the sauce base Keeping the heat on, pour in 1–2 cups of stock . Add the garlic and mustard. ...
Post a Comment
Read more

A re‑celebration 🍋 ...

Image
... of a Hudson Yards lemon exhibition on Greens Water.  https://x.com/BarbanelT/status/2062898323304939620 I don’t re-post enough, actually.   #summerarts
Post a Comment
Read more