“John, can you grab me a roll of toilet paper?”
“Oops. Sorry, I planned to replace the roll and forgot. Not sure why I usually forget.”
“I throw the empty roll on the floor instead of back in the basket.” Hint, hint…
“Hmmm…. Not a bad idea.”
After washing my hands, I looked at my trip preparation notes. When did I put that roll of toilet paper in the basket? Oh, here it is. February 19. That was only four days ago! Did we use toilet paper at this rate when we traveled from the Wabash to the Gulf? Or, did we conserve because we had to bury it? Then I checked my packing records from the last trip. I opened every list I could find but didn’t locate any notes about how much toilet paper I packed in each box. I am still shaking my head. So, I will make my packing decision based on the evidence at hand. Apparently, I should plan on two rolls per week. The problem is toilet paper is bulky. John estimates we can pack a three-week supply of food in the canoe. If you do the math, two rolls per week times three weeks equals six rolls. Where will we pack six rolls of toilet paper? Maybe I should research other options. Stay tuned.
During a visit to Whole Foods in search of dark rice and wheat couscous, I found purple rice on sale. (Still searching for wheat couscous.) Even though purple rice and brown rice are whole grains, purple rice has 6 grams of protein per serving while brown rice checks in at only 5 grams. I know that isn’t a big difference, but every gram counts when rebuilding muscle. Purple rice (black rice) is slightly chewy with a nutty flavor. Because China’s ancient emperors had exclusive access to this rare and elegant rice, purple rice is also referred to as forbidden or emperor’s rice. A flavonoid called anthocyanin pigment (the same pigment found in blueberries, eggplants, and other healthy fruits and vegetables) gives the rice its purple color. Not only is this deep-colored rice elegant, it is also healthy. This rice is rich in dietary fiber, antioxidants, and anti-inflammatory properties. The biggest plus—John gave this new find a thumbs up.
Another discovery appeared in the specialty aisle at Aldi—black bean penne pasta. Appearing similar in color to the purple rice, it boasts a whopping 19 grams of protein, 15 grams of fiber, and a significant source of calcium (10%), iron (35%), and potassium (25%). Because of its “funky” texture, the pasta didn’t rate high on the taste test according to John. Even with its low test score, the high protein content secures it a spot on our menu as taco macaroni and cheese. Hmmm… Since veggie pasta provides eight grams of protein and passed John’s taste test, I wonder if combining the two types of pasta would override the texture issue. Another experiment?
I dehydrated both the purple rice and black bean penne pasta this week. Since both are prepared in boiling water, why dehydrate pasta and rice, you ask? Cooked and dehydrated rice and macaroni requires less cooking time while on the river. In addition, no water is drained (wasted) onto the ground.
Other items dehydrated this week were old favorites—Spanish rice and black beans, lazy lasagna, ham and beans, and cornbread.
This was an educational week for me—purple rice and black bean penne pasta. Hopefully, John learned something too—where to put the used toilet paper roll.
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