boxofdelights

I am so glad he grew into an adventursome eater without nagging. Nagging is a drag, and no parsnips or dandelion wine or raw fish is even worse.

Sushi ginger makes my life so much better in so many ways. (Including, shifting from one roll to another to reset my palate while eating sushi.)

I am, however, a sushi ginger snob. I go for the undyed, four-ingredient loveliness from the Ginger People: organic ginger, organic cane sugar, rice vinegar, citric acid.

I add a couple slices in iced mint tea. I throw it in salad dressings when there's avocado. Loft a dozen slices into sweet&sour stir fry.