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redhead redux and thoughts about food
Mar. 19th, 2005 03:06 pmI tried coloring my hair again today. Since I couldn't find anything close to what I did last time, I damned the torpedoes and went for real red this time. It worked, too, at least from the ears up. Somehow I managed to get not quite enough dye in the long parts (I blame the bathroom smelling like ammonia). So it's brunette at the ends and sort of fades into red in the middle, and is rather red on top. Since I'm having my hairs cut on Monday and most of the length is going, I'm not terribly dismayed. Pictures will be forthcoming after the haircut if I can find any decent light to take pictures in. It's very dark in my apartment when it's cloudy out.
Speaking of trying things, I'm trying a new criterion for food shopping. When I do my major food shopping for the week, I'm not buying anything that has corn syrup in it. It's partly an experiment to see if I miss anything in particular, partly an attempt to eat less processed stuff and see if I can't lose some weight that way, and partly a reaction to buying some smoked sausage a while ago and discovering there was corn syrup in that. Of all the things to have corn syrup as an ingredient, sausages shouldn't be one of them.
I bought the ingredients for the traditional Easter lasagna today. My version isn't quite THE traditional version, because mine doesn't have meat in it (I don't like the hamburger I get here) and I can't get the same brand of sauce my mother starts with. The sauce is less of a problem because I start with the most basic spaghetti sauce I can find (without corn syrup, or sugar, in it) and add things to it until it tastes right.
Is it unusual not to brown meatballs before you put them in the sauce? My family has never done that; we put the meatballs directly in the sauce and cook them there, and I don't think I've ever heard of anyone else doing it that way. Of course, my grandmother's spaghetti sauce recipe has whole cloves in it, because when my great-grandmother told my grandmother the recipe, she said "two cloves" meaning cloves of garlic, but my grandmother isn't Italian, so she put two whole cloves in it. I suppose that's sort of an Italian version of cutting the end off the ham.
If I do nothing else spring-cleaning-wise today, I should at least take out the trash and the cardboard recycling.
Speaking of trying things, I'm trying a new criterion for food shopping. When I do my major food shopping for the week, I'm not buying anything that has corn syrup in it. It's partly an experiment to see if I miss anything in particular, partly an attempt to eat less processed stuff and see if I can't lose some weight that way, and partly a reaction to buying some smoked sausage a while ago and discovering there was corn syrup in that. Of all the things to have corn syrup as an ingredient, sausages shouldn't be one of them.
I bought the ingredients for the traditional Easter lasagna today. My version isn't quite THE traditional version, because mine doesn't have meat in it (I don't like the hamburger I get here) and I can't get the same brand of sauce my mother starts with. The sauce is less of a problem because I start with the most basic spaghetti sauce I can find (without corn syrup, or sugar, in it) and add things to it until it tastes right.
Is it unusual not to brown meatballs before you put them in the sauce? My family has never done that; we put the meatballs directly in the sauce and cook them there, and I don't think I've ever heard of anyone else doing it that way. Of course, my grandmother's spaghetti sauce recipe has whole cloves in it, because when my great-grandmother told my grandmother the recipe, she said "two cloves" meaning cloves of garlic, but my grandmother isn't Italian, so she put two whole cloves in it. I suppose that's sort of an Italian version of cutting the end off the ham.
If I do nothing else spring-cleaning-wise today, I should at least take out the trash and the cardboard recycling.
