Friday Faff: Bandits, Blow-ups, and Beets Edition
I haven't heard anything from my bank yet but I'm not surprised. They have a two week period to complete their investigation so I'm guessing I won't hear from them until the 26th. I'm trying not to worry. I haven't written my strongly-worded letters yet because I still feel shouty. Shouty and annoyed. I had to change my PIN and it is really messing with me. Hi, my name is Hillary and I do not love change.
I refrained from eating my body weight in chocolate. Things are still a bit prickly at home but it's nothing a little homemade pizza, funny movies, and chocolate ice cream won't fix. Hi, my name is Hillary and I am old and boring and prefer to spend Friday night on my couch.
The reason I'm forcing myself to eat beets 12 times this year (1 down! 11 more to go) is because I feel like I am not as responsible as I should be when it comes to my fruit and vegetable consumption. Basically, I latch onto fruits and vegetables that I like and ignore the rest. I can pretend that I'm a healthy eater because I had vegetables for dinner but how healthy is it, really, to eat nothing but sweet potatoes for a week? And then after a week, I'm bored of sweet potatoes and move onto something else. It's ridiculous. My goal with the beets is to get my mind to accept that it's okay to eat food that you like but it's also okay to force yourself to eat food that you don't like. When I was a kid, my mom made me eat everything she served. It didn't matter that beets made me want to vomit - if she cooked beets, I was eating beets. I find myself being overly casual with my eating habits now, to make up for the rigid eating habits forced on me when I was a kid. If I want to drink nothing but coffee all morning, I call it breakfast. If I want to eat chocolate for lunch, I let myself. I'm not saying that I need to eat beets every day but I do feel like I need to be a bit stricter with how I view food. Hi, my name is Hillary and I have food issues.
The beets I made were roasted. Everything I read said to leave the skins on while roasting, to preserve the nutrients, so I just gave them a good scrub and cut the tops off. I covered them with olive oil, salt, minced garlic and fresh rosemary. I roasted them in a foil packet for an hour until they were mushy and then peeled them.
I am intrigued by pickled beets. Can someone describe them to me? Are they pickled like pickles? I love pickles. Do they come in a jar? Do they taste like non-pickled beets or is the beet-flavour (aka dirt) masked?
I haven't decided how February's beets will be prepared but I'm leaning towards borscht. Does anyone have a recipe they want to share?