My jeans are divided into three categories: Nice Jeans, Everyday Jeans, and Jeans That Have Large Holes In Inappropriate Places And Are Only Suitable For Wearing in the Yard.
This past weekend I had occasion to wear a pair of ‘Nice Jeans’ that I hadn’t worn in over a year as I have neither attended any ‘Nice Casual’ functions nor worked in an office. I could still zip them up and button them, but damn, I do not remember them being quite so tight on my thighs and ass.
Between the jeans and last week’s weigh-in on Jane’s parents’ scale (I don’t own one myself) which I was secretly hoping was broken, I have come to a Conclusion: Either I need to find a boyfriend who is an ‘Ass-man’ (as opposed to a boobs- or leg-man), or I need to stop eating so damn many desserts and/or cheese.
So, in an effort to get back to more healthful eating habits, this week I’m going to make a large batch of this ginger sauce to have with my brown rice and massive amounts of vegetables.
Now, before you say, ‘Like hell I’m ever making that sauce, it must be some kind of diet food,’ let me just say that I don’t eat ‘diet food,’ I eat food that tastes good (with the exception of the time when I went through that homemade Kombucha Tea phase, but that was more of a ‘health food’ thing).
When I make this sauce I make a double batch, especially if my mom is around because she would eat it like soup if she could. My mom will scrounge through the refrigerator, looking for leftovers that she can put the sauce on. Rice from the Chinese restaurant? Leftover brussels sprouts? Shredded carrots? Add lots of ginger sauce and it becomes her lunch.
Not that I don’t think it’s great, too. I just may not be (quite) as obsessed with it as she is.
So here’s to the ginger sauce, and to healthy eating, and to not feeling like the Hulk when I wear the Nice Jeans again.Ginger Sauce Recipe from The 15-Minute Gourmet: Vegetarian by Paulette Mitchell This recipe makes 1 cup, but I usually make a double batch. 6 Tablespoons rice vinegar 6 Tablespoons sugar ¾ cup water 2 Tablespoons low-sodium soy sauce 1 Tablespoon cold water 1 Tablespoon cornstarch 1 Tablespoon finely minced or grated fresh ginger Mix vinegar, sugar, water and soy sauce in a saucepan over medium-high heat. Stir constantly until mixture comes to a boil, then reduce heat to medium-low and simmer for 2 minutes. In a small bowl, stir together the cornstarch and 1 Tablespoon cold water until smooth, then stir into the saucepan. Cook over low heat, stirring constantly until sauce is slightly thickened. Remove from heat and stir in the ginger. Serve over rice, vegetables, tofu, etc, etc.