Omelette Thing

It is so pleasant spending a day doing homework with SP, because it means that
1. I'm more relaxed.
2. My desk actually has space now!
3. We can have delicious bubble tea anytime.
4. Homemade brunch!

We made a (roughly square shaped) zucchini tofu omelette with two kinds of tofu (the brown spicy one and the white plain one). SP miraculously cut the zucchini, so let's give him a standing ovation! We initially had 2 eggs mixed with spicy sauce, which didn't fill the pan, so we cracked in another egg. That's why the top right corner looks yellower and less well-mixed than the rest of the omelette.

SUCCESS! Lemon Curd!

I made lemon curd and it didn't fail like last time (A sour experience that I would like to pretend did not exist)!! I followed the recipe from The Really Good Life, a blog I found today when I was searching for "savoury food". I might have mentioned this before, but I've been preferring savoury food over sweet food for the past semester. Though, I suppose I'm (almost) always in the mood for lemon curd!! :D

Her site is pretty neat, by the way.

Since I had 75 g of butter, I made less lemon curd, which is alright because I don't want to have leftover lemon curd when I leave for Penn again (because if/when I come back during Spring break, it will still be in the fridge). So, nearly direct from The Really Good Life, scaled down, with my own verbose comments (for my own future reference, so I won't worry about the ratios being incorrect/stuff not thickening):

Makes about...800 g

2 lemons
2 eggs
75 g butter cut into smallish chunks
120 g sugar
2-3 tsp cornflour aka cornstarch
vanilla

1. Grate off lemon peel. Highly difficult for me because my grater is quite blunt.
2. Squeeze juice!! Mix sugar and vanilla with the juice! It's fine if the sugar doesn't dissolve.
3. Stick eggs in a saucepan and mix eggs with a spoon (I lack a whisk...) or fork, and add in butter.

4. I was really cautious and had everything on low heat. I vigorously mixed the egg/butter mixture on low heat for about a minute, and saw that the butter had started to melt slightly, so I took the pan off the heat, and poured in the lemon/sugar/vanilla mixture. I kept stirring vigorously, and added 1 tsp of cornflour. Then I put the pan back on the stove on LOW heat and kept stirring.
5. Two minutes later (still vigorously stirring because I was so scared that the eggs were going to become scrambled), the mixture was still thin, like the consistency of milk. So I threw in another tsp of cornflour, cranked up the heat to MEDIUM and kept stirring.
6. Two minutes later, the mixture was still the consistency of milk! I threw in another tsp of cornflour, and wondered whether this would be a good rice topping as opposed to actual lemon curd.
7. By then, I was stirring once every 5 seconds (as opposed to 5 stirs/second).
8. SUDDENLY, THE MILK-THIN LIQUID STARTED TO THICKEN! I increased my stirring speed to 2 stirs/second, and the liquid became the consistency of ketchup, and then applesauce, and then light pancake batter. I turned off the heat and stirred for another 5 minutes or so (when I took these pictures).

9. Pour into jars. Cool. Refrigerate. Consume within 2 days (not necessarily, but that's what happens because I love food...)

IT THICKENED! IT'S SWEET! IT'S SOUR! IT'S CURD!! IT CURDLED! IT'S SPREADABLE! I CAN HOLD A JAR OF IT UPSIDE DOWN AND IT WON'T PLOP DOWN! YAY!!

Not on my non-existent list of New Year Resolutions, but lemon curd is a pretty sweet ending to 2011. Have a meaningful 2012, dear readers (the 0 to 2 of you).

Boiled Dumplings

Delicious savoury food!! For some reason, I've been consistently craving savoury food throughout the last quarter of the year. Today my mum made egg and carrot filling for dumplings!! My sister and I filled the dumplings with the filling. Actually, my sister made one dumpling and I made the rest. Her dumpling looks like a bag (it's the second one to from the left in the image below). We had some dumpling skins left over, and my sister cut tiny holes out of one of them and made a "snowflake" design.

 I'm not sure how to make boiled dumplings look appetizing. So here they are, dripping with soy sauce, like mini brains dripping with blood... well, not really.

 SO DELICIOUS. Reminds me of childhood. Of being 5 years old and helping my mum make dumplings from scratch...and not being able to crimp the tops correctly...

Fritatta Thing!!

EXAMS ARE OVER.

I can write about food now for a month (before school gets hectic again)!! TJ and I made some sorta frittata thing with broccoli and a LOT of smoked cheese and garlic. We also put in uncooked spaghetti, which was a good idea for the parts of the pasta that were smothered in egg/broccoli/water/cheese mixture, but was otherwise crunchy. The original disposable aluminium container had a hole in it, and in the oven, egg mixture started dripping out :( So I had to switch pans).
 CHEEEEEEEEEEEEEEEEEEESE.

My Pancake-Maker

Today I will tell a story about my pancake-maker (I should name it). My pancake maker has heated up a lot of food for me over the past two months, and I honestly don't know what I'd do without it (perhaps use TJ's microwave? You can't toast bread in a microwave, though. Nor can you make tofu with grilled cheese. Or cheese crisps to garnish the cheesy-tofu, as pictured).

My pancake-maker is by Toastmaster, and it's white and has four mini-pancake compartments. There is no on/off switch; literally 15 seconds after I plug it in, the surface is piping hot. I can plop whatever I want onto the pan, lower the lid, and let it sit there for a few minutes (or until stuff starts smoking). Sometimes, I unplug the pancake maker and leave the food there for 10 minutes, because my pancake maker cools down really slowly, so food continues to cook even though there is no electricity powering it anymore.

In the mornings, I slice bagels and let the pancake maker toast them. Other times, I sandwich in tofu meatballs, sandwiches, cookies, eggs, frozen pizza, and pancake batter (obviously). The more adventurous things I've thrown onto my pancake maker include pears, rice (tedious, unless you're cracking an egg onto it. Otherwise, it's a pain scooping the rice out),  spaghetti (bad idea -- maybe farfalle would be better, but thin spaghetti is really irksome to pick up), and collard greens.

I think this is the best thing I've bought for $1. It cranks up the heat, is easy, is fast. It was inexpensive, does everything I want, and is willing to try everything too, and it doesn't matter if it gets dirty or if pancake batter  gets plastered onto the edges. It's is reliable, loyal, and serves me well. It makes me happy. I think that out of context, I could be describing either a significant other or a prostitute.

Zucchini Pie

We have a lot of zucchini in the house due to the fact that my dad planted a lot of zucchini this year. I'm going to make zucchini brownies at some point, but for now, I've made zucchini pie. It's extremely moist, and has the texture of a generic quiche, but without as much egg. Actually, I would say it has the texture of chunky flan, although it's a savoury pie rather than a sweet pie. I got the basic recipe from my dad's company's employee-submitted-recipes cookbook, so I guess credit goes to Ms Conti. I modified the recipe because we had a lot of zucchini, and I also decided to cut out the oil.

Ingredients for one 24-cm diameter pie

600-800 g shredded zucchini (More zucchini=more moist/pudding-like)

100 g parmesan cheese (or more, if you like)

50 g self-raising flour

50 g 100% whole wheat flour

4 eggs

Few leaves of fresh basil

Salt

Pepper

Method:

1. Mix everything. The consistency should be like a medium cake batter. The final product will only be a bit drier. The pie will rise a little.

2. Bake at 350 degrees F (177 degrees C) for about 30-40 minutes. Leave it in the oven if you want. For me, the flour was a bit undercooked in the centre, so I had to stick it in the oven for a bit longer.

The pie is not crispy or crunchy. Like I said, it's quiche-like, but lacks a crust and is definitely more light. It's great for breakfast! Lunch! Dinner!

"Two-Ingredient" Brownie

Yay for college kids with "no food" and a microwave!!

This brownie recipe requires you to purchase two ingredients.

1. Chocolate. I used baking chocolate, which is bitter (no sugar), though you could just use a candy bar. It was about $0.125.

2. Flour/bran/potato flakes/crushed cereal/whatever.

Actually, let's say your co-worker gives you a candy bar. A Twix bar, for instance. In that case, you only need to purchase one ingredient, the flour/bran/whatever.

You probably have the other ingredients in your house, or you can probably pick them up at Wawa or at some restaurant.

1. One packet of mayonnaise.

2. A few packets of sugar. I used four, but I think I could've done well with three. Some people may want to put in 14. If you use a Twix bar, you could put in less sugar, of course.

Method

1. Melt chocolate in microwave in a ceramic bowl.

2. Add mayonnaise, sugar, and a few tablespoons of water.

3. Add in flour/bran/crushed cereal/etc. until you have something that looks like cake batter. If you want something super gooey (like the chocolate brownie in the picture above), make it the consistency of pancake batter.

4. Microwave for a minute. Add a few more seconds if you want.

5. The brownie firms up a little when it cools.

6. DELICIOUSLY GOOEY AND MOIST AND HOT AND CHOCOLATEY!!!

...so next time you have all those random mayonnaise/sugar/artificial sweetener packets, you know what to do!

The price of chocolate is now the price of that flavour of cake! Whoo!

Mayonnaise is basically eggs and oil, which give the cake the fatty taste and the rise (eggs). No baking soda/powder needed!

As a side note, I found a super-widely-followed-blog (that I won't name, because I'm not impressed by it anymore) that gave out recipes listing the exact cost of the ingredients and the price per small serving. Everyone, including me initially, is so damn intrigued by it because it shows that a serving of pound cake is some 0.46 cents, or whatever, and that a batch of cookies is $5.21 or whatever. Right, if I follow the recipes on this blog, I'll make delicious cheap food.

What I realised after reading some of the recipes, though, is that the recipes are normal. They're the kind you can find ANYWHERE ON THE INTERNET. ANY blog could stick out its ingredients with the prices. ANY person can buy and make food using cheap ingredients from Walmart. My mum does. She just doesn't blog about it. I don't get why this particular blog gets so much fanfare; if I make a batch of cookies using someone else's recipe, it's probably going to cost around $5.00 as well. Only, the blog won't tell me it's $5.00 (my grocery receipt will, though). I mean, this blog says, oh, make cookies using flour ($x), eggs ($x), sugar ($x), butter ($x), chocolate ($x). $x per serving.

My blog says, oh, make cookies using flour, eggs, sugar, butter, chocolate. Eat them.

So, after I thought of this, I realised that that blog wasn't a big deal after all. And I also got turned off with the shopping at Walmart part. Meh. Haters gonna hate. I'm gonna hate, haha.

I Miss Penn Food.

Home food is good. I had a poached egg today. Do you know how difficult it is to obtain a poached egg at a dining hall? All they have are scrambled eggs and hard-boiled eggs. One can NOT obtain a poached egg with pepper. :(

Egg aside, I still actually miss Penn food a bit. At least I ate exactly 3 meals a day (or 2, on weekends), instead of 6 or 7 mini meals...

This is an apple crumble from Penn. There is no such thing as apple crumble in my house. Oh no. Fresh, raw apples are not to be cooked and wasted into sugar- and butter-clad chunks. The only times I use fresh fruit to make stuff... is black currant or gooseberry jam in the summer, because no one likes fresh black currants in our house, due to the high number of seeds in the currants. No one wants to eat fresh gooseberries either because they're "too sour", and also full of seeds.

The raspberries go from branch to mouth in a matter of seconds, though.

Stromboli of amazingness. I mean, vegetable and cheese stromboli; the best ratio of crust to filling ever. I also love potatoes. I LOVE CARBOHYDRATES!! And the quiche was okay... I don't really miss it because it was dry and the egg proteins were overcooked.

But I can NEVER obtain stromboli at home!! Speaking of which... maybe I'll make some one day... although it'll never be as poofy as the ones at Penn.

December Birthday Parties!

Every month, my dorm house has a celebration for birthdays. This month's party was the movie The Nightmare Before Christmas, with a lot of food. There were M&M pancakes, carrot cake, lemon bars, chocolate cake, chocolate mousse [simply amazing!] and potato latkes.

Here is a terrible photo of the chocolate cake, carrot cake, lemon bar, and a peek of the peak of chocolate mousse. I completely forgot to take pictures of the latkes, but they were really thinly grated pieces of potato [think cheddar-cheese-sized pieces], fried in hot oil until orangy brown. For some reason, they tasted fishy to me, so I stayed away from them. I don't think that there was any fish in it, though.

The M&M pancakes made the pancakes really blue. Although it's not shown well on the camera, the pancakes were literally sky-blue coloured. They were delicious, though, and at some point, CG made a square pancake. I didn't take a picture of it, though, but MF did. So, I'm not going to upload it because it isn't my picture. However, I can say that it was a square pancake, perhaps 30cm x 30cm, with a smiley face dented into it.

Then I went to Double Dinner Friday, which was completely amazing but I didn't bring my camera, so next time I'll take pictures of the food [but really, it's all packaged carbohydrate material]

Brunch!

How can two dorm rooms feed a whole college dorm house [~100 people? More?] with $80? It's the same question that many families ask themselves; how does one feed a family of 3-5 with, say, $20/week?

The answer? Bleached, refined flour bread, just-add-water-cake-mix with a lot of fat, eggs, and, well, more eggs. Oh, and Tater tots and potatoes. And, apparently, pumpkin pie fits the bill too.

How can two dorm rooms feed a whole college dorm house [~100 people? More?] with $80? It's the same question that many families ask themselves; how does one feed a family of 3-5 with, say, $20/week?

The answer? Bleached, refined flour bread, just-add-water-cake-mix with a lot of fat, eggs, and, well, more eggs. Oh, and Tater tots and potatoes. And, apparently, pumpkin pie fits the bill too.

Did you notice the lack of fresh fruit and vegetables? I really think that if society sold items based on caloric value, we'd have a much healthier society. Plus, we'd make more use of our land, and processing wouldn't delete nutrients from foods [think corn -> corn flakes saturated with sugar].

Cheap muffin mix - just add half a cup of water. $1.39. We bought 8 packs of them.

Tater tots - the other dorm room bought two packs of these.

The cake. No, the blueberries do not count as a proper serving of fruit. Oh, and we used 7 dozen eggs. Just saying.

Other dorm room made biscotti.

We ran out of egg... so we had one loaf [$1.09] of cheap white bread for French toast, and we used half of the other loaf for buttered bread.

More biscotti...

We also made toasted potato cubes [breakfast potatoes]... and a lot of scrambled eggs.

It is apparently a feat to have food remaining after 10 minutes of Brunch. It is an even larger feat to have 3 plates of food [one pie, a lot of cake, and some toast] remaining, 40 minutes after Brunch.

Is it positive or negative? From an energy perspective, it is absolutely more worth it to have fed people vegetable pancakes, or veggies with dip, or fruit. However, from a price perspective...

I do not think that I feel... proud of the fact that we just served really really unhealthy food [except for the eggs] to our dorm house.

However, had we bought fewer high quality vegetables, our brunch would've been cow poop [literally... since crops get manure, if one's into some sort of sustainable farming]. No one would've liked it.

This is why we have fast food chains.

Ice Cream and Pie.

Five years ago, when I saw no error or consequences in organic foods, my science teacher did the unthinkable. He created a science project in which one group would argue for ORGANIC food, and one group would argue for GM food. I was in the group for GM food, and I was utterly speechless. My narrow mind believed that there was NO SUCH THING as a negative side to organic farming. It was like telling me that I didn't exist. I'm not sure what I said in the debate [probably something with a lot of eye rolling], but I remember that one of my group members said "Well...GM food makes food taste good. Like, carrots actually taste like CARROTS".

This is something I thought of today when I got back from the Eco-Reps meeting. What defines the taste of food? I'm currently eating tempeh. I think a piece of tempeh tastes like tempeh [I'm still relatively new to eating it], but how would I describe it to TJ? TJ tried tempeh for the first time today, and I was trying to get her to eat it. I said that "it tastes kinda fishy... and nutty..." but tempeh does NOT taste fishy or nutty. Today, the tempeh in my sandwich tastes like cattle slices. But that may be because I associate mustard with cattle slices. I mean, the first time I tried tempeh, it tasted like fish, but that maybe have been due to the sauce [tomato? I don't think I've ever had tomato sauce with fish before, though...].

Last Friday I ate a lot of ice cream and pie. This only happens when I eat meals with people [which is why, perhaps, I should start being a hermit]. I'd never had egg nog ice cream before [actually, I've never had egg nog. I've had egg nog soymilk, though], so I asked what it tasted like. "It tastes like egg nog", TJ replied.

So, if egg nog ice cream tastes like egg nog, why is there such thing as egg nog ice cream? Egg nog is some gelatinous type custard, right? So is ice cream... except colder. So, I guess the question is also about texture, and not just about taste.

However, someone decided to come along and say that people don't enjoy food as much if they eat it in the dark. I personally disagree, but I personally think/obsess over food more than the "general population".

Anyway, I think I started digressing.

If carrots do taste better after modification [after all, GM corn is sweeter and juicier], then what is the negative side? A loss of nutrients, perhaps, but evolutionarily speaking, haven't we evolved so that we can get our nutrients through foods? Why would we pick bland carrots over flavourful carrots? We wouldn't. But, the bland carrots are the ones that have more nutrients...according to various sources that tell me that organic farming is healthier for both myself and the environment. I suppose a counter-argument would be that humans like to eat sweet stuff because of the calories which we needed, way back when people ate once every few days instead of once every few hours. But what about texture? One can't generalise on that; we like moist, soft apple pie filling, but we dislike squishy peaches and overripe bananas [which, by the way, are also very. Very. Sweet.]... but they have similar macronutrient profiles [SUGAR SUGAR SUGAR!!!]

So, my Goldfish cracker obsession for the past two weeks still hasn't receded.

International Dinner!

My dorm house holds an International Dinner each year, which isn't super international, but is chill nevertheless. There was Chinese, French, Spanish, Mediterranean, and Swiss food. I stayed far far away from Chinese food...because I don't like commercial Chinese food in the U.S. The "French" food was baguette with fondue, although technically speaking [according to my Swiss friend, who's an exchange student], fondue is actually Swiss. He made some swiss potato cheese thing which I didn't get to try :(. Also, he said that you're supposed to make the fondue first, and THEN stick it in the fondue warmer thing, to keep it liquidy. I'm not going to comment any further, because, when found by the Penn Internet Police [hey, they probably exist], I'm going to get suspended for criticising a professor's personality [or, my grade's going to go down].

Anyway, the cheese cubes basically sat in wine in the fondue-maker, because that's not how you make fondue.

This is some Spanish omelette, some corn or flour fried tortilla thing [It. Was. Drenched. In. Oil]. Soooo delicious though!

Mediterranean rice with pita. This pita was the thinnest pita I've never seen in my life... it was wafer thin. Interesthin'. Haha.

I'm not sure what ethnicity this cake was supposed to represent, but the chocolate truffle was extremely soft and ganachey, so I'm guessing it's French. It seemed to be really fresh, actually...Nothing hard and oily, like lower-grade truffles. This cake is definitely not American because it was a small slice by American standards [Think, 1/3 of the size of an American "slice of cake"]. It was extremely moist and gooey, and very dense. It didn't taste like bitter cocoa chocolate, but it wasn't overwhelmingly sweet either. It was almost pudding-like, and most definitely not a brownie. I would say there were plenty of eggs in this cake.

This is amazing... from the Mediterranean table: an almond stuffed into a fig! Amazing!

Not in photos: I had some potato [really nice spices] and dulce de leche [not to my liking] from the Spanish table, and I also didn't try the gazpacho :( since I didn't bring a cup. It's BYOUtensils/vessels!

Why Follow?

Why follow the instructions on the package?

Do you ever follow the recipe on the can of sweetened condensed milk? No! The one on the plastic wrapper that envelopes chocolate chips? No! The one on the back of cake mix?

W-WAIT! Of course you follow the one on the back of cake mix, or cookie mix, or pudding mix... there just is NO other way to use up that powdery stuff! You MUST add three medium sized [yes, medium] eggs, one stick of butter, and half a cup of water. Otherwise, the cake will cease to ever exist! It will blow up the oven, or stick to the spoon, or end human intelligence [not that THAT would be a huge deal, since it happens if you DO follow the recipe down to the millimole]!

However, since this household lacks butter, I decided to make this gluten-free cake mix that my mum bought [I don't know why, since she knows that I rarely use mix, let alone gluten-free cake mix] using my brainpower.

Also, I didn't want to use the oven because it would waste a lot of energy.

All I did was add two eggs and some water. In other words, this cake is pretty much "fat-free". Then I microwaved a bowl of it, for about 148 seconds.

And... it tasted like plain store-bought-cake-mix chocolate sponge cake. Without the burnt parts, and the wasted oven heat.

Easy.

You don't see cakes in bowls much.

This is technically the 27th, but I microwaved my first cake on the 26th.

Chocolate Chip Pancakes!

It's actually the 19th but I shall post this as the 18th.

For dinner I went out to eat pancakes with BV. We went to the Ritz Diner... because where else do you find chocolate chip pancakes at 8pm? Yes, PM, not AM. An amazing but sugar-crashing-filled meal. Seriously, by the time I was halfway through the pancakes, I had a huge sugar rush and I felt all hyper and sleepy at the same time. Which is how I felt on the night of graduation. Anyway.

When the waitress asked us what we wanted and we both said pancakes [I got two pancakes, he got three. I know that three is a LOT of pancakes, since last time, I got three blueberry pancakes and even though my brother ate some of it, we still didn't finish it...so that's my experience with food from the Ritz. It's a rule. You can't finish a plate of it in one sitting. This was proven true again since BV didn't finish his pancakes, and nor did I. Again.]

The chocolate chip pancakes are fabled to be amazing. That's what I had learned from people but not from experience two years ago from after Counties in Spring Track. I personally think that they are deliciously fluffy pancakes [not boiling-water-spattering like the blueberry ones] and not too sweet, which meant that the syrup filled all the spongy cavities in the dough. They were also neither extremely eggy nor gluteny, which I like. I noticed that the chocolate chips only appeared on the underside of each pancake, though, which I suppose helps the chocolate chips not stick to the griddle.

The people at the Ritz are nice.

Amazing day.

100 Gingerbread Crumbs!

For the 100th post, I decided to add some spice to the items that I usually blog about. :) [haha...] By spice, I mean gingerbread. Not "real" gingerbread, though. It's microwaved gingerbread.

"Microwaved? Inconceivable!", you say. I'll let you mull over that while I talk about the tomato couscous soup I made again today! This time I added soft tofu, which added this amazing soft nuttiness to it, which contrasted with the grainy texture of the couscous.

Anyway, back to gingerbread. Or, gingerbread mix. This is actually a gingerbread cake mix from Target [Archer Farms?] that I was too lazy to follow directions and add the butter and stick it in the oven. Instead, I just added an egg, water, and a bit of oil [Not sure how much, though]. Then, I mixed it until it looked like cookie dough rather than egg batter, and stuck it in the fridge.

About two tablespoons of this dough, covered with a spoon of cold milk, then microwaved for 60 seconds, yields the image above. GOOEY AWESOMENESS! Well, awesomeness for those who like cakes that are of a brownie consistency. I stirred up the bottom which was still liquidy and microwaved the whole thing for another 20 or so seconds. If you want a more "cakey" [read: dry] cake, stick it in the microwave for another 30 seconds, and then another 10. Just because. Last time, I microwaved one spoonful for about 90 seconds, which yielded a really CRUNCHY COOKIE rather than cake.

In other words, this stuff is really versatile. For those of us who aren't afraid of salmonella [I'm not afraid!], it tastes great "raw", too. It's gingery, but much sweeter so that the ginger taste isn't prevalent. I guess if you want an authentic nutmeggy gingery taste, this isn't for you, but since I honestly dislike the taste of ginger, or ginger candy, or ginger tea, this "ginger"bread works just fine with me. Oh, and if any of you end up walking around 59th ish near that park at NYC near the Lincoln Centre, BUY THE GINGERSNAPS. THEY. ARE. AMAZING.

Sugar Cane Drink

I was going to blog about an omelette that I made, but it was definitely not photogenic.

So. I will just say that it tasted really good and blocked out the characteristic Boca burger taste. I am never going to buy Boca burgers again. I don't get why I used to like them. They are so dry, and have that weird characteristic taste... Erg... well I only have two left.

TVP is way better.

Anyway, instead, I'm going to talk about this sugar cane drink that my mum bought for my sister, but she dislikes it. So... it wasn't worth 80 Cals of pure sugar, in my opinion. This is why:

1. I've had legit fresh-out-of-the-press [yeah, literally, a sugar cane press] sugar cane juice before, at ParknShop in HK. That stuff is REAL; it's not as sweet, has that sugar cane flavour [no, sugar cane juice is NOT the same as sugar syrup], and almost tastes a tad sour, in a refreshing way. I actually can't describe it.

2. The first ingredient in this juice is water. Great. It's not even concentrated. Then it's sugar. What happened to actual smooshed sugar cane? I am aware that apple juice is basically sugars and water... but you list apple juice as "apple juice" not "water, sugar, apple essence". Well, to be fair, there is pretty much no where else to get this stuff in the U.S., so I suppose if I had an emotional attachment to sugar cane juice, I'd probably enjoy it more.

Here is a picture. An "artistic" statement. Trashed...Should've bin in a bin [ha.ha.ha.]