for the first month and a half of the semester I almost exclusively our school’s notoriously terrible food. Once my meal plan ran out I ate…. well not much besides ramen and cheese crackers. And then I ran out of ramen and really wasn’t eating at all.
but that’s about to change because yesterday
I WENT TO THE STORE
i know, it’s surprising
And then tonight, I actually decided to get out of bed (another surprise!) and head down to the communal kitchen. (Since moving, I no longer have a stove.)
The expedition to the kitchen started with an impulse to make candied ginger. Then I decided to make some very belated birthday lemon bars, bread, and since I probably should eat something, curry. (somehow i don’t think those are all getting made tonight)*
Because I only have one pot currently, I had to prioritize what to cook first. Obviously I chose the ginger candy.
Candied ginger is basically the best thing. Plus you can use the syrup in all kinds of delicious ways, such as adding it to ginger bread or pouring it over frozen strawberries. or even…. lemon bars!
Anyway
Candied Ginger
from David Lebovitz
- 1/2 lb Ginger
- 2 cups Sugar
First, get yourself a hunk of ginger. (I used a half pound here). You need to peel it – the easiest way to do this is with a spoon. Then, cut it into slices as thinly as you can manage, but it isn’t that big of a deal.
Next, you need to blanch the ginger. Boil enough water to cover the ginger in a (non-reactive) pot. Add the ginger once it’s boiling and let simmer for 10 minutes. Enjoy the smell of ginger. Drain the water.
Now do this again!
Finally! You are done blanching. Now add 2 cups sugar and 2 cups water to the ginger. I know, it is a lot of sugar. But you are making candy after all.
Boil until the water reaches 225 degrees. Of course, if you don’t have a candy thermometer (I don’t) just boil it until it begins to get syrupy. I am never completely sure if I have cooked it long enough, but that’s okay because I’m really in it for the syrup. The ginger is just a bonus.
Let everything cool slightly, pour the syrup into a container and lay the ginger on a sheet to cool. I guess you could put granulated sugar on it at this point if you really want to.
Sadly, now you must wait an hour before eating your delcious spicy candy.
the perfect amount of time to make….
Lemon Bars! Part 2
but you should just go to her recipe though because it’s pretty much what I did and I’m getting tired of typing.
man I’m tired. You’re probably tired of reading this too. Forget the chickpeas and bread, I’ll just eat strawberries in ginger for dinner. (just kidding, I bought tons more ramen!)
And then I will feed lemon bars and ginger to my lovely friends. Thank you guys for being there
*called it
collegekitschin 