Your mission, if you choose to accept, is to buy some fresh ginger this week.
We’re starting small here. A super duper Baby Step.
And maybe you already use fresh ginger, all the time, but for me, just buying some is a baby step I needed.
You see, there was a time when I had never even purchased or used fresh garlic. And when I finally did, I didn’t know the difference between a head of garlic and a clove of garlic. Just think on how that applesauce pork chop bake that was supposed to have “one clove” of garlic turned out… I didn’t do fresh garlic for quite a while after that!
Fresh ginger has had a similar block. My husband claimed he didn’t like ginger at all (more on that developing story later in the series), I didn’t want one more thing I had to wash, peel, or grate when I could just measure a teaspoon of dried powdered ginger in all my recipes, and I just didn’t see the point.
Over time, as I read little bits here and there about the health benefits of ginger, I kept wondering if I shouldn’t give fresh ginger a try.
Now that I have, I’m excited to challenge you to do the same with a different use for it each Monday of February (and if fresh ginger is a no-brainer for you, it is my hope that you discover some new ways to use it this month).
This evening you can watch for a basic “how-to” post on how to store fresh ginger, and the rest of the month will include:
- Cooking with Fresh Ginger
- Slow Cooker Ginger Beef Recipe
- Challenge to make a ginger drink
- Ginger Tea
- Cold Honey-Sweetened Ginger Ale
- Ginger Home Remedies and Recipes
- Tons of Ginger Recipes
I can’t wait for what I’m sure will be a fun month (and I’ve got lots of other posts I can’t wait to share up my sleeve, too – did someone say there’s only 28 days in the month? Yikes! I need more!)