Ginger Lemon Soother for my tired voice

My life has gone zero to sixty in how much I use my voice to talk to people (on the six days on, one day off schedule). As a result I am losing my voice. I have a sore throat and lately I've been coughing at night because my throat is itchy. What a terrible and uncomfortable situation!

After some internet searching I found a delicious recipe with only a few ingredients. Lemons. Ginger. Water. Honey (or I have also used Agave).

I used about 2 inches of ginger peeled, then cut into thin rounds and put into about 4 cups of water heated to a boil. Then I let that simmer for 15-20 minutes. The result is full of ginger spice! I put the ginger tea into a glass jar (with a lid!) with a juice of one lemon and sweetener to taste.

With all my talking and sometimes LOUD direction giving to unwieldy children on bikes (for my job) this gives my throat a little relief. I like it warm OR cold!

omg, Homemade Teriyaki Sauce

So simple. Sweet and salty with a kick from raw ginger.

~3 tbsp Soy Sauce*
~1 tbps White wine vinegar*
1 tsp sugar
a splash of red wine
freshly grated ginger and garlic to taste
*very approximate; as with most of my cooking, I didn't pay attention to how much of anything I added. If it doesn't taste awesome, just play around with it!

Poured over thinly sliced tempeh and marinated for a couple minutes. Then cooked up in a pan until crispy.

Kale. Onion. Cucumber (briefly marinated in white wine vinegar). Teriyaki tempeh. (The focaccia was a regrettable addition and I didn't finish it.)

Potato Tacos are all the rage

 Lately I've been noticing a fun addition to the alternative-to-meat options at my favorite food places: Potatoes!At taco stands I have been sticking to soyrizo because a) I like it and b) it is something that I don't think I can make yet. But I wanted to give potatoes a fighting chance and they are easy for me to make.

Sage Rosemary Focaccia

 I have tried my hand at making many breads. Over the course of my year making various breads I have learned that I prefer to make free form loaves as opposed to bread pan, sandwich-sized loaves. I like the variation in the final product.

I also love breads to dip in sauces, oils and herbs. It was just yesterday when I realized that Focaccia might be perfect for this. A quick internet search revealed that toppings for Focaccia are only limited by imagination. I like this a lot! But I will start simple with two herbs: sage and rosemary.