Sparkling Ginger Lime & Mint Cooler
Note: This post seems silly now - because
1) I’m not mad at Scott anymore - that was SO last week
2) Andrew had a brain MRI on Tuesday morning
However, this story was published in the Tampa Tribune (my deadlines for the paper are a week ahead of pub date), and I’m not quite ready to talk about Andrew quite yet. (Yes, he’s healthy, fine) So I’m posting this little story anyways.
Also, something happened on the way to Flickr…the colors on the photos flattened out and are a little mushy. ??? Can’t figure it out this morning and will work on it later. In the meantime, enjoy!
Uninhibited Rage of Energy
I’m mad at my husband and it sucks. 36 hours ago, he lashed out at me, totally uncalled for and ever since then, I’ve been waiting for that apology. Waiting…nothing. That’s the trouble with being married to one of the most stubborn individuals this side of the universe.
When I’m upset, I retreat to my kitchen and make something. Sometimes, the most brilliant concoctions arise from my uninhibited rage of energy. I tear, chop, slather, peel, whirl and blend. Pots clang on the stovetop, the KitchenAid spits out patches of stray flour, the cheap blender vibrates across the counter, and the whirring exhaust fan drowns out angry thoughts in my head. I chop loads of fresh mint because no matter how hard I run my chef’s knife across the leaves, it happily returns with a bright, refreshing, crisp fragrance that bathes my tear-streaked face and clears my breathing.
I churn out dish after dish after dish, beautifully displayed a crisp, clean tablecloth. Candles are lit, Bebel Gilberto sings. Then, the perfect feast just sits there on the dining table, untouched and lonely.
Because I’m still waiting for that apology.
So that night, I made the most luscious Indian spiced yogurt and exhilarating Ginger Lime Cooler. I wanted to share so badly. I wanted us to sip the drink together, two straws from the same tall glass and relax on the lanai. I wanted us to giggle at licking a spoonful of a luxurious, smooth, honeyed yogurt and then chase it with a sip of the quick, sparkly, tickly drink.
I placed a glass of the cooler in plain sight. Not even a glance. Nudged it closer to where he was sitting. Nothing.
Will you share with me instead? Cheers!
***
These are fabulous recipes from 
Modern Indian cookbook , written by my new friend and famous chef, Hari Nayak. If you are new to Indian cooking, this is absolutely the perfect book to start with. The recipes are simple, elegant and uses ingredients you can find in most supermarkets.
Sparkling Ginger Lime Cooler
serves 6
1 (3-inch) piece peeled fresh ginger, grated on microplane grater
½ cup coarsely chopped fresh mint leaves
½ cup fresh lime juice
6 cups sparking water or club soda
½ cup sugar
Pinch of salt
Pinch of freshly ground black pepper
In a blender, blend together all the ingredients, except ice. Strain and serve over lots of ice. You can also add gin or vodka too!
Yes, this is the same yogurt sundae from November. Remember when I slept with Rocco?
My favorite source for saffron is a company called Saffron.com, where you’ll find a better quality of the spice at least 10 times cheaper than at your local market. You can judge the quality of the saffron by just looking at it. Pure saffron is red and only includes the style. If you see any yellow or orange on the thread, then you’re paying for the stigma which is colorless, tasteless and aromaless. Get the good stuff, as you are only using a pinch of the spice.
Sweet Yogurt Sundae with Saffron & Pomegranate
Serves 8
4 cups plain yogurt
1/4 cup honey
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
1/2 pomegranate
2 kiwis
large pinch of saffron strands
Line a large sieve or colander with cheesecloth. Place colander over a bowl. Place yogurt in colander to drain for 2-3 hours in the refrigerator. Discard the water (or whey.) Turn the yogurt into a bowl and mix in the honey, nutmeg and cardamom. Lightly toast the saffron strands in a small dry skillet over medium heat, until brittle. Let saffron cool on plate and with your fingers, finely crush the strands. Cut kiwi into small pieces and remove the seeds from the pomegranate. Layer yogurt, fruit and saffron in dessert cups.
***
Photo time!
Here are the 
photos that led up to the money shot. I’m still not happy with these photos, but take a look. And !@(*$&!$! what’s going on with the soggy, mushy colors??? They look perfectly vibrant to me loaded from my computer, but then it gets to the web and BAM! the photos look drunk. I’m using same monitor to view both. argh.
I can’t imagine how scary it is to face potential health issues with children- even when it turns out that they are okay, the not-knowing can be just as bad! I hope it turns out well for all of you.
My husband rarely lashes out (that’s usually my job), but boy, oh boy, has he turned brooding into a fine art! It’s good to see that it’s been resolved.
And oh, that cooler is well-timed…here in San Diego, we’re dry and in the 80s and 90s this weekend! I’m making it tonight. I love your blog!
Sorry about Andrew’s MRI. I’m assuming he had to be sedated - often the thing you are most worried about. Well, that and whatever horrible thing they are looking for. Really, its just a good time all around.
We’ve been through those kind of things a few times ourselves. Often, you don’t feel much better even when the “horrible thing” isn’t found. It rips away that nice protective layer you keep over your life - nothing bad can happen to the kids. Having that illusion destroyed moves you into a very scary world. It takes some time to recover. Anyway, just know that you don’t owe anyone here the story, but that we are pulling for your family.
Funny you should link anger and cooking. When I get really angry, I bake. Just the other day, I was angry at a coworker for being a selfish uncollegial negative ion producing be-atch and was about to verbally erupt in her face. Fortunately, I was able to go home and bake a batch of crispy golden flax,oatmeal & dark chocolate chunk Karma Cookies. I rewarded all my other colleagues with a big batch of Karma Cookies and felt so much better. The selfish one just happened to get none! :p
Awww, you bet I’ll share it with you. I’ll agree with your side of the argument, too and nod knowingly, and then beam and clap when you tell me you’ve made up (and I’m glad you did!). This looks so wonderful. I love ginger, lime and mint, and I have lots of mint growing in my garden, so thanks for this delightful recipe which I’ll enjoy one hot night very soon.
Both look so refreshing!
I am so relieved to know that there is someone else who also finds her kitchen to be a safe haven….. there is always something to knead, bash, chop, cut etc..
As for the drink…simply beautiful!
Wow I could use some of that dirnk right now in this heat! And that yogurt, omy it looks perfect!
YUM! That looks so refreshing and tasty.
I was raised in a family that when my dad got angry, we got the silent treatment. I learned to handle real anger silently, or with c-c-cold reason. Now I’m married to a good ‘ole southern redneck, and after thew first few fights, the old early training just wasn’t satisfying. So now if he makes me really angry, we TALK it out as long as it takes me to get over it. Heaven! After the first few rounds of that - and I am a gadfly about making him discuss it - he learned pretty quick to kiss and make up pronto to get out of a prolonged discussion. We may shout over the little stuff that passes after a moment, but for the really big stuff it’s the dreaded discussion. I feel better, and he gets tortured by having to TALK about what/why it happened and why it made me mad. ;-D A win/win for me.
Bwahahahahahahaaaa………..Much healthier.
I’m waiting for the perfect hot summer day to make this.
Hello Jaden,
I LOVE your blog!
I love the recipes and the humor in your writing. Thank you for the inspiring food photography tips as well!
Just a question to clarify about saffron… I thought the red part is the “stigma” (the part we want) and the yellow part is the “style” (which we don’t want). You had it in reverse in your post.
Not that it really matters, I guess… as long as we know what color we want!
Thank you again!