juice

The very best thing I have ever eaten in the whole wide world was Watermelon Juice. It was while studying in India, on a hot and dusty day when I found myself in a bigger city zooming around on the back of my host-mother's moped. She was taking me shopping for a Sari and between visits to different shops, we stopped in a little shack of a storefront where a man took a watermelon out of a fridge, hacked it into pieces and placed it in a blender. He strained it a bit and handed it over the counter and I swear it was the greatest moment of food consumption of my life. It was perfection.

Interestingly, I have tried making Watermelon Juice since I returned from India many times, with no great results. It's good, but not as good as it was the hot and dry and hungry day in India. I am realizing it's probably due to the Au Gratin Effect, and effect I learned while camping with my girl scout troop on a freezing spring weekend. We made Potatoes Au Gratin over the fire and they blew my mind. When we got home I made my mom buy a box, just like the ones we had at camp. And one night, plated with ham and corn I at those potatoes in the comfort and warmth of my own kitchen and strangely they did not taste nearly as good. Hence the Au Gratin Effect: the right food at the perfect time under the most appreciative of conditions.

All of that is a tangent. I actually came on here to write a post about Rory's latest hobby: juicing.

We recently got rid of all of our television channels and now only have Netflix. It was time to be done with tv, and not having tv has greatly cut down on my own viewing time. But since then, Rory and I have really gotten into the documentaries section on Netflix. We watched one on Tiny Houses, another on    and then we watched Sick, Fat and Nearly Dead.

It started slow, but it picked up and was so compelling. We were totally sold. In the documentary, you watch two men go on a juice cleanse for 60 days. It's radical, and both of them were in a place where they had to do something radical to stay alive. But the transformations are so compelling and the guys themselves are endearing and basically, we fell for it, hook, line and juicer. 

Rory came home the next morning with a brand new juicer, organic kale, fresh ginger, lemons, green apples and celery. And he's been faithfully juicing his breakfast ever since. 

Strangely, the smell of kale and celery juice first thing in the morning is terribly unappetizing for this first trimester pregnant wife of his. Also offensive is his tomato, cilantro, carrot juice. 

But I've made a yummy orange and pineapple juice that was delicious. And I'd like to think that one day, on a settled stomach, I might be able to enjoy the Green Juice Rory is so faithful to make each day. Until then I'll keep dreaming of ripe watermelons and giving it another go, when they're back in season.

For now, check out the documentary. It's entertaining and worth a watch. 

2 comments:

Anonymous said...

Our first summer out there (maybe our 2nd) we went on a Netflix foodie binge ourselves. Food Inc. was the kicker for us. While we don't juice our breakfast, we have made much better choices and as a result Jeff hasn't had to be on any medication (of which he had to take steroids 3 times a day). It has been amazing.

Jennifer Prod said...

i feel the same way about an orange juice i had at a piazza in rome while i was studying abroad. that orange juice in the middle of the square, below the bright sun, and surrounded by gorgeous architecture is such a happy memory. and the funny thing? i don't actually like orange juice in general. as for juicing - i bought one last year, and i did it for a while - but it ends up being so much work! maybe you'll inspire me to pull it out again....