One of the things I realized I needed to work on was food. More so when I said why yes I will cook 2 nights and a lunch for our meal plan.
Last year I panned and packed a cooler-less meal plan. Something I get strange looks for. But I do hate watching ice and making sure the cold stays cold.
For those interested, I took a photo of my food all prepped.
From left to right, pre-made Coffee, extra tuna packet and back up mac and cheese(No clue how I planned to make it but I had it) Loaf of bread and beef jerky. The Tupperware has crackers, PB and applesauce. Then Gnocchi, behind that was shelled pumpkin seeds and Ginger. Under the Tuna and Gnocchi are containers of CousCous. The last two held dried snacks (ginger and something else).
Simple and effective. I ended up adding cheese after my camp mate offered cooler space as we may have gone shopping hungry….. But for one person it works with all you have to do is heat water.
This year my prep is starting out far more extravagant.
I present Sekanjabin!
The best way I can explain it is medieval Mio. It is good in the heat and a little goes a long way.
I had enjoyed the one made at Coronation and after looking over a fair number of sources and recipes deiced to experiment.
My recipe:
- 2 Cups Water
- 2 Cups Sugar
- 1/2-2/3 cup Red Wine Vinegar.
- Lemon Balm
- Mint
- Lemon Juice
I started by making a simple Syrup. Aka 1:1 Water to Sugar. Boil for 15 min. Add Vinegar simmer for 20-25 min. Remove from heat add herbs and let sit for a good bit. Put in Jar and let cool.
The first batch was not as lemony as I wanted so I added some lemon juice to the smaller one.
The second batch I made with mint and tossed a few lemon balm leaves. I also let this batch cook longer in the simple syrup stage hoping for a thicker syrup.
They are currently in the fridge but I was told they can be left out as long as they are sealed.
Next week, I plan to use the Rose Vinegar I have setting up to make a lighter batch.
