"I used to carry a red pen with me when I went shopping. I would keep the sales tag on after I bought a hat, but mark the price down myself before I showed the new purchase to my husband. I was able to by more hats that way." -Anonymous quote from 1000 Hats
I never went to such lengths to fool my husband, but I admit to rounding down when relating a price. When I had my hat shop women would tell me all the time that they never told their husbands what they really paid. One woman said everything she bought cost $50.
Most of these women earned their own living but found that their monetary values were not the same as some men. So instead of the hat, handbag or pair of shoes becoming a forbidden purchase, they adjusted the price tag. It leads to a longer happier life.
As does eating forbidden rice. Forbidden rice is the black rice from China. Many years ago it was reserved for only the Emperors to eat because it was thought to enrich health and ensure longevity, making sure they would live long and healthy lives. It is high in antioxidants and rich in iron and other nutrients. It is also nutty and delicious, and a beautiful, dark purple color when cooked.
Forbidden Rice Pilaf
serves 4 people
1 shallot, diced
2 tbs. olive oil
1 lemon, zested, peeled and supremed
1 cup Lotus Foods forbidden rice
1 1/4 -1 1/2 cups water, or chicken stock
1/2 tsp. salt
2 tbs. chopped parsley
In a small saucepan with a lid, sauté the shallot until soft, add the lemon supremes and rice and stir together for a couple of minutes. Add enough water or chicken stock to cover the rice by 1". Cover with the lid and keep on a low simmer for 25-30 minutes until the rice is cooked. Turn off the heat, let stand covered for 15 minutes. When ready to serve, uncover, add the lemon zest and parsley and fluff with a fork.
Serve the forbidden rice pilaf with a perfectly cooked rib-eye steak and baked black beans.
Not forbidden anymore.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
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