Congee is the ultimate squishy sick food. Cook a cup of rice in 6-8 cups of liquid, with salt to taste, until completely broken down so it’s thick and smooth. It’s super versatile, can be made savory or sweet depending on the liquid you use to cook and any seasoning you want to add. I like it cooked in diluted coconut milk for a dessert base, then mix in raspberries and honey. Make it savory by cooking it in broth and topping with a soft boiled egg.
Anne
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Cake day: July 1st, 2023
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2·2 months agoI agree! I was hoping to see the insides cleaned. And he missed spots!
422·2 months agoPlease don’t leave! Keep speaking your mind, if enough of us stick it out we can drown out the users like Captain Asshole here.
243·3 months agoJokes are funny
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In my opinion, yes. They’re like really garlicky spinach. I spotted them in the woods behind my house when I was taking a second tour trying to decide between this and another place… They were the tipping point.
Yes, those are ramps! Mine are popping up too.
They are wonderful sauteed, or creamed like you would do with spinach. They freeze well if you blanche then first, too. I also like to make ramp butter, chop them really fine and just mix them in raw with heavy cream, a pinch of salt and a little bit of lemon juice. Mix and mix and mix until all the fat and liquid is separated and you have delicious green butter and buttermilk. The buttermilk is great in biscuits… Damn, I love ramp season.
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