I just read on Nerissa’s blog about ooligan grease — which really intrigues me. We use fermented fish and seafood, particularly shrimp, in our cooking, but this is the first time I’ve heard of fish oil in cooking (the only fish oil I know anything about is cod liver oil, which I don’t think I want to put in pasta anytime soon). Google ooligan and you’ll find lots of interesting information. Here’s one that caught my eye. Did that just say RETINOL? I haven’t used the stuff (and don’t plan to anytime soon) but it seems everytime I open a magazine, there’s an ad for it — I wonder if this is the source? Regardless, I think I’d rather have the stuff on my plate than on my face :D.
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Hey Stef, thanks for commenting on my site (Carrot Ginger Dressing). I call it “crack” dressing as it is highly addictive and you can use it on just about anything. With kids, if they’re into brocolli or cauliflower, dipping those steamed into the dressing is great. Of course, bread and crackers are also good and it can be used as a salad dressing….Enjoy!!
Hi Stef – Off topic (whoops) but have been keeping up via RSS and so haven’t seen the site itself for awhile — but now that I have, it’s glorious, one of the (and maybe THE) cleanest, most thoughtful, organized blogs ever. You set a high standard!! I especially appreciated the unusually helpful categories (eg Fast/Good Food, the Liturgical Year). Great work, will stop in for real more often! AK
thanks, Christina! i was wondering about that. i think i’ll whip me up some this morning to take on our trip. i’ve got some carrots and ginger in the fridge that will be happy to join us:)
hey alanna, thanks:) [blushing] would that my house were half as organized.