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Posts Tagged ‘nourishment’

I love doing experiments.

I need to do experiments.

I enjoy working in the lab.

This, I know, is what I am born to do.

As much as I love experimenting in the lab, I too, love experimenting in the kitchen.  I somehow associate experimenting with cooking.  And these words are interchangeable in my dictionary. 🙂

AT WORK:  The lab is my kitchen and my samples are my recipe.  My results are the products of my hard work- they are the food I have created.  But I also understand that doing science is not just about the fun part- cooking.  It is actually about serving your meals to the people a.k.a. your costumers.  It is about the purpose- the costumer´s satisfaction and their nourishment.  It´s purpose is to nourish- to promote growth, to better knowledge and deepen understanding, to foster the development of research and technology for the betterment of humanity.  Science involves writing and making it known to the public.  It is about publishing.  “Publish or perish” right?  And so, the pressure is up, but the projects are most often than not frustrating.  This cooking career requires skills, patience, lots of troubleshooting, and tons of faith and prayer. But I enjoy it anyhow…

AT THE KITCHEN:  I experiment on new recipes. I search for ingredients and I get a bit creative and flexible with it.  I look for alternatives, and this is the fun part of it. It takes courage and experience to create new things, and this is what it takes to create new recipes.  And resourcefulness wouldn´t hurt either.  And this is what I just did.  I used my resourcefulness 🙂

I picked some fresh sour cherries at my institute´s garden, washed them thoroughly and patiently pitted them one by one. I then transferred the pitted cherries in a cooking vessel on a low heat. I added a handful of white sugar and I brought it into a boil.  I set aside some of the juice extracts from the marmalade and then I poured a half bottle of red wine into the pot.  I continuously heat it up until the alcohol from the wine was reduced.  This is to concentrate all the rich flavors from the sour cherry, the sugar, and the wine.  I came to a product I call cherry wine marmalade.

Oh my, I love the taste!  It is perfect for my early morning (plain) yoghurt (I also tried it with freshly cut banana, and it´s wonderful!), or top it on a vanilla ice cream.

I also turned the juice extract from the marmalade into a wonderful cherry cocktail.  I filtered the extract it into a bottle, added some sugar for added sweetness, or vodka, for a kick.  I gathered some ice cubes and put it in, gave a hard shake  and  wahhhlahhhh!!!! My refreshing cherry drink.

I served these to my friends when I hosted a dinner one Saturday night in my apartment and they loved it.  It just complemented the pineapple chicken and buttered veggies I served for the main course. We did enjoy the ice cream topped with cherry marmalade and the cherry cocktail while we sang our hearts out in youtube karaoke and laugh our night through it.

That´s the thing with experimenting in the kitchen over cooking in the lab – I always get good results, a smile on my face and a happy stomach.

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