Two Weeks from Everywhere

I am without running water in the kitchen at the moment, due to a leaky faucet.  This is one of those faucets that doubles as a sprayer with a removable handle and telescoping hose.  The faucet itself is fine, but the hose developed a leak, resulting in a minor flood under the sink that was, thankfully, caught early.

The plumber was out last week to address the situation.  He said it'd be a matter of replacing a) the hose, at a cost of $$ plus a half hour's labor, or b) the entire faucet, at a cost of $$$ plus two hours' labor.  We chose a).

The problem, however, was finding the replacement hose.  A large plumbing supply store failed to have one available, so the plumber called the manufacturer, Delta, and was advised it could be ordered.

"It'll be here in about two weeks," he said.

Which made me laugh.  Not the reaction one might expect, faced with the reality of being without water in the kitchen for that long.  But I was thinking of the scene from one of my favorite movies, O'Brother Where Art Thou, where George Clooney's character goes into the general store in Middle of Nowhere to get a part for his truck...and some hair pomade (see clip here).

So we're toting water in buckets from the nearest working faucet (which happens to be in the basement) to cook, clean counter tops, and rinse dishes.  In other words, multitasking, getting some exercise in with the usual kitchen chores. Thankfully, the dishwasher still works.

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While we're in the kitchen, I thought I'd share a recipe I came up with recently, when the idea of reheating some leftover plain rice to have alongside supper one night seemed ho-hum.

It turned out tasting like something I'd want to remember how to make again, so I jotted down how it went together and titled it Carrot Rice Pilaf.  Maybe a better name for it would be Golden Rice, because of its lovely color due to the turmeric. 

It is baked it in a covered dish in the oven, but I've also made it from scratch with raw rice on the stove top (following the usual method of making rice, but tossing in the other ingredients with the raw rice).  Honestly, I prefer the baked version.

If you're sensitive to gluten and/or FODMAPs, this fits the bill.  It can be dairy-free as well if you use a nondairy butter substitute. 

Carrot Rice Pilaf (Golden Rice)

2 cups of cooked (leftover) rice
1/2 carrot, finely chopped
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon Tajin seasoning (or regular salt)
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh chives (or 1 teaspoon dry chives)
2 Tablespoons melted butter (I used ghee, or clarified butter)
2 Tablespoons slivered almonds
1/4 cup water

Combine everything in a baking dish.  Cover and bake 20-30 minutes at 400 degrees.

Optional:  We splashed on some Bragg Liquid Aminos (or you could use soy sauce) and chopped cilantro, and it took it to another level.  Next time, I am going to try adding the Bragg's (about 1 Tablespoon, I'm guessing) right into to the mix before it goes into the oven.