Between that, and the fact that I am now the "weekend parent" and only have to cook for the boy a couple times a month, I spent much of 2013 not-cooking, a situation I am slowly trying to rectify. It's going to be painful -- I am so very used to not-cooking -- but there are several compelling reasons *cough* financial *cough* to nut up and get back in the kitchen.
|This pic is from David Lebovit's blog. |
Isn't it gorgeous?
David Lebovitz has never let me down, and the perfect combination of just enough ginger on hand and way too much free time led to success. The only tricky part was determining when it was reduced enough. Next time I'll measure the depth of the water in the pan with a bamboo skewer and mark the halfway point to use as a gauge.
So far I've only used it to sweeten cups of green tea, and it's brilliant. I want to try it in sparkling water and in hot lemonade, but I have a feeling it's not going to last long enough for me to go buy lemons. I blame the virus, not my complete lack of self-control. :)
Long story way short, if you like ginger, this is well worth a try.
*NOTE: Oh yes, you can keep whole ginger root in the freezer for a LONG time in a freezer-weight zip-top bag.