Monday, October 23, 2006

A Digression on the Subject of Office Stationery

I find I have become very dependent on post-it tape-flags. I understand they are terrible for paper and I do try to remember to take them out once I have done with them, but wow, these little guys are sooooo cool. I have planted packets in every room. You never know when you might need one.
The flags come in red, orange, yellow, green, and blue. My old floppy disks came in the same five colors; so did my file folders. Those colors are all nice enough, but when I was in school, we had six colors, three primaries and three secondaries. What happened to purple? Has purple been downsized? Outsourced? Is it because of the recession or the war?
Some purple cauliflower at Union Square this week. I have not tried this variety of cauliflower yet. No more the green ones or the (camera-shy) orange. Do they stay purple after cooking?
Purple peppers fade to green when you cook them. Maybe that's the post-it problem. Purple vegetables (at least according to people who sell the seeds) are high in anthocyanins, which are among the most powerful antioxidants. Read about other colorful choices at sweetnicks.

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7 Comments:

Blogger zp said...

I haven't learned to use these systematically in my academic reading. But I do use them for marking recipes in cookbooks. Yellow for sweet, green for savory. Or is it the other way?

11:39 PM  
Blogger the chocolate lady said...

heh. as much as i want the purple post-its, I have given up on the color-coding--i always run out of the colors i need.

11:13 PM  
Blogger zp said...

In future, all research work will have within it 5 separate threads, questions or arguments, each getting equal attention.

9:59 AM  
Anonymous burekaboy said...

hi there again,

quoted from a favourite site of mine, http://www.deliciousorganics.com/Controversies/foodcontroversies.htm

"Purple Cauliflower is WILD and is actually better for us. The color is caused by anthocyanins (like those found in red cabbage and red wine) that is an antioxidant. It is beautiful eaten raw but can also be gently steamed. Use lemon juice or vinegar in the water to set the color. If you cook it too much it will turn green. It is more mild than white and needs less time to cook. It stays purple when cooked!"

i hope that helps.

your posts are always beautiful.

regards,
/bb

3:00 PM  
Anonymous burekaboy said...

forgot to say, also look at:

http://www.purplecauliflower.com.au/

they have pictures of the "purplest" cauliflower you'll ever see! not sure if the photos are doctored up or not. pretty to look at however. ;p

3:18 PM  
Blogger the chocolate lady said...

zp, you so fine.

burekaboy, thanks. I will probably try the purple cualiflower soon, but probably not the orange. They just look like someone left them outside until they rusted.

4:07 PM  
Blogger torahumaddachic said...

I just had purple cauliflower for dinner!!!!!! I found a huge one at Columbia greenmarket and intendted to make it for shabbos, but I ended up making creamed cauliflower (such a pretty lavendar color!) instead after shabbat and using the rest in macaroni and cheese. Purple cauliflower + orange mac and cheese=best color foodmatchup ever!

9:30 PM  

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