Ginger

Okay, so I'm posting. That means my threat was real. I didn't just post the introductory blog.

First off, I'm going to say that I'm writing as my peanut butter protein shake is blending after my grueling spin class. So, that's done. And I'm still sweating in my clothes despite the shower.

So, I would like to delve into my new culinary infatuation of ginger. What a crazy ingredient. I had the privilege to watch ginger used as the secret ingredient on Iron Chef America, and I must say, who knew you could do so much savory and sweet treats with ginger. For most people it's an oppressive taste that is overpowering and off putting.

However, if you put the right amount in, you will be amazed at how much something will pop.

The first encounter I had with ginger (that I remember) was just this last February. My boyfriend and I went to a bed and breakfast in Waco, TX (far enough away, but not breaking the bank) for our three year anniversary.

The best restaurant in town was called The Green Room. It was an amazing place. Such great food in the middle of the historic downtown with absolutely nothing else going on. Well, we had our first dinner there. This place was so fancy, it had sorbet before our entree to "cleanse the palate." *Insert Princess Diaries joke here.

It was a lemon sorbet with tiny bits of candied ginger. I couldn't put my finger on the taste since I hadn't experienced ginger like that before, but I must say, since then I was hooked.

I try to incorporate ginger in my food more. I made an amazing Lemon Blood Orange Sorbet and did the same thing with tiny bits of candied ginger.

I just bought a giant ginger root at the grocery store. Big enough for the clerk to say, "Did you find everything--whoa. That's a lot of ginger." Felt good.

Now, I will say as well (because I said I would mention my failures) that ginger and I have had our first argument. It wasn't pretty.

I went to Fredericksburg a couple of weekends ago for their peaches. Well, when I came home, I busted out my giant ginger root and went to work on a Ginger Peach Ice Cream. Needless to say, the recipe I followed called for way too much ginger. That's what I get for trying to take a chocolate based ginger recipe and making it fruit based.

Don't get me wrong, ginger and I will make up. We will make a better ice cream this weekend, and I will let you know how our compromise goes, but for now, we're on a break.