tag:blogger.com,1999:blog-35819649353439717312024-03-15T17:07:54.489-07:00Spindles and SpicesShe knits! She cooks! She picks up fur!wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.comBlogger583125tag:blogger.com,1999:blog-3581964935343971731.post-39451033296014623892021-08-24T10:26:00.007-07:002021-08-24T10:26:50.002-07:00Star Crossed Road to China<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPdNQOwM0xVx-F7ybbKcCDSH8UjerVlgL2snlaYTpxjuAFlJV_V3mnVpFzE5k78xcT8lREu72l0SbiJng-FdNVgJVqUyRMwixOcrc9-l19WdSw4GzhzP0qVxTAboz5yKTvMXwqTdDGwA/s1600-h/starslouch1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5304306381523913010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPdNQOwM0xVx-F7ybbKcCDSH8UjerVlgL2snlaYTpxjuAFlJV_V3mnVpFzE5k78xcT8lREu72l0SbiJng-FdNVgJVqUyRMwixOcrc9-l19WdSw4GzhzP0qVxTAboz5yKTvMXwqTdDGwA/s320/starslouch1.jpg" style="cursor: pointer; display: block; height: 340px; margin: 0px auto 10px; text-align: center; width: 257px;" /></a>
<a href="http://www.thefibreco.com/roadtochina.html">Road to China</a> is my new favorite yarn. What is not to like? The deep purple color is a winner. The combination of 65% baby alpaca (not just any alpaca, but a sparkling new baby one!), 15% silk, 10% camel, and 10% cashmere is a winner. (The fiber breakdown on the website is different than what is written on my ball band. *shrug*) <span style="text-decoration: underline;">
</span><a href="http://www.ravelry.com/patterns/library/star-crossed-slouchy-beret">Star Crossed Slouchy Beret</a> by Natalie Lawson is a winner, too. (ETA 8/24/21) It's a free download <a href="https://www.yarncanada.ca/products/free-pattern-star-crossed-slouchy-beret-exclusive-to-yarncanada-ca.html">here</a>. The colorway is Dark Amethyst. It was abbreviated on the ball band as Dk Amethyst so I mistakenly thought that the yarn was DK weight, but no matter. It all turned out fine.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1679LNtoL2juq3LsriZjgCFzStBKasObiZ_Z9fitz3N86-WvQxErvo1-EuiwQ68kZdvfVYOuaMFi50fGs37H4etJzun15XvUvG4dmPinIS1iRq8vApQ6vPFaYcSOG4OUyunOFaLtGTBw/s1600-h/starslouch2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5304305880143964210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1679LNtoL2juq3LsriZjgCFzStBKasObiZ_Z9fitz3N86-WvQxErvo1-EuiwQ68kZdvfVYOuaMFi50fGs37H4etJzun15XvUvG4dmPinIS1iRq8vApQ6vPFaYcSOG4OUyunOFaLtGTBw/s320/starslouch2.jpg" style="cursor: pointer; display: block; height: 260px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
Because I have some sort of blockage in my head preventing me from following a pattern, here are my modifications:
- Cable cast on
- 1x1 twisted rib for 6 rounds on size 9 needles
- Knit the rest of the hat on size 10.5 needles
And a question for the ladies: why is it so hard to make your hair look right when wearing a slouch hat? I could not get a picture of me in this hat that deserved the light of day, so back of the head is all you get to see. This is partially due to waking up at 4:45 AM for work, but mostly due to it being really hard to get cute hair with a knit hat. Hmph.wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com3tag:blogger.com,1999:blog-3581964935343971731.post-47170262467318315392019-06-27T13:49:00.001-07:002019-06-27T13:52:36.749-07:00Sourdough ObsessionAlthough I've been <a href="http://spindlesandspices.blogspot.com/2008/08/local-flour-and-materials-for.html" target="_blank">interested in bread making before</a>, this time around it has taken a hold of my brain. It's like succulents were two years ago or<a href="http://spindlesandspices.blogspot.com/2019/02/year-of-dumpling.html" target="_blank"> dumplings</a> a few months ago. Or that time I was making tempeh and everyone thought I was taking pictures of nougat and were distraught when they found out it was actually moldy, fermented beans.<br />
<br />
This latest round of bread making has been concentrated into high-hydration sourdoughs and open crumb. Allow me to post some pictures to explain.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvQp5COrx0vdoOk9DlB_KDn_8ew-jRYMMO-SutJjy9EamgPKtZFUh5kLwc_ura0ggAWpX6qLnYsbhNWe3fWyXgqEMEpzGd9ZeIhGQHQCgyYvGBOhgtYW5jLQkHBWmSpext2F5Z6wztUs/s1600/IMG_5796.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvQp5COrx0vdoOk9DlB_KDn_8ew-jRYMMO-SutJjy9EamgPKtZFUh5kLwc_ura0ggAWpX6qLnYsbhNWe3fWyXgqEMEpzGd9ZeIhGQHQCgyYvGBOhgtYW5jLQkHBWmSpext2F5Z6wztUs/s400/IMG_5796.jpeg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm75REIJ9Kqnf5g5LhrI2Jelqq9_TGDMZyu8HrsAKAg7AHa8rwhb23jrycdtGWMfopIQ1SzUhJzUuZLdF9gT-SRtE7u3scxriCBPFNW0nUUzMI_6QWpAfsh5bIiVLLpOPL3pkZKgUilvM/s1600/IMG_5833.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm75REIJ9Kqnf5g5LhrI2Jelqq9_TGDMZyu8HrsAKAg7AHa8rwhb23jrycdtGWMfopIQ1SzUhJzUuZLdF9gT-SRtE7u3scxriCBPFNW0nUUzMI_6QWpAfsh5bIiVLLpOPL3pkZKgUilvM/s320/IMG_5833.jpeg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZqjA55mBuzKZVc0nxiNYcwKpx7n4v_-9xF_HuFuK1NSdAJldlTmdKIAxACMkKSCTxOGEOIH9IycjMoZB82_p9QPpvML6JhMEoS6MBe-NX5PiVBZEVtUJPkZju9NeLxH74tU4zBiNWQE/s1600/IMG_5834.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1439" data-original-width="1440" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZqjA55mBuzKZVc0nxiNYcwKpx7n4v_-9xF_HuFuK1NSdAJldlTmdKIAxACMkKSCTxOGEOIH9IycjMoZB82_p9QPpvML6JhMEoS6MBe-NX5PiVBZEVtUJPkZju9NeLxH74tU4zBiNWQE/s320/IMG_5834.jpeg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6BmJVRp8T86yHCfP-0_R_uwZ0y7VMEUwPkldifjQGDcZycpepZRmSDKyZN6_kiPWGIng9Qk_U55vOuSUBPVUvv6QA1RlJdevOo7Jbua5v1N6K1JkOl2hv0taQsbfeuldilc49bviMEE/s1600/IMG_5879.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6BmJVRp8T86yHCfP-0_R_uwZ0y7VMEUwPkldifjQGDcZycpepZRmSDKyZN6_kiPWGIng9Qk_U55vOuSUBPVUvv6QA1RlJdevOo7Jbua5v1N6K1JkOl2hv0taQsbfeuldilc49bviMEE/s400/IMG_5879.jpeg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxBrkhq12Z2iSKyJUEsb0vXgIDtBRTWHElpXf-71HmcizvanHatB8g4Mf0VnEk1femFZUfTBark1hkWjH7iNtYs8gnxWxP_rv5y7oEU4xF_ZBXSXBUa_O5tjRRlzDT0xQjeT87zyVds0/s1600/IMG_5907.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxBrkhq12Z2iSKyJUEsb0vXgIDtBRTWHElpXf-71HmcizvanHatB8g4Mf0VnEk1femFZUfTBark1hkWjH7iNtYs8gnxWxP_rv5y7oEU4xF_ZBXSXBUa_O5tjRRlzDT0xQjeT87zyVds0/s400/IMG_5907.jpeg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNAW0scg3CnaHCtSEJIxpvCIve38_MJdHpK6BWEvlQdOCAC8Fq-kPnbY5xugsIOJVwSCDLECuBVgxe0duGCsiZ15cAqgVn6s6UVqJvNs_okMfzxrfvNqEqsftCcYA2CX1TrfjEIiMeMQw/s1600/IMG_5919.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNAW0scg3CnaHCtSEJIxpvCIve38_MJdHpK6BWEvlQdOCAC8Fq-kPnbY5xugsIOJVwSCDLECuBVgxe0duGCsiZ15cAqgVn6s6UVqJvNs_okMfzxrfvNqEqsftCcYA2CX1TrfjEIiMeMQw/s320/IMG_5919.jpeg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
My neighbors and friends, at least the friends that don't make their own bread, have been getting loaves of bread since March. I even read an excellent 200+ page technical book on how to get that custardy, open crumb called, not surprisingly, <a href="http://www.breadwerx.com/open-crumb-mastery" target="_blank">Open Crumb Mastery</a>. I've become a bread nerd who gives away bread with the condition that the recipient has to cut open their loaves and send me a picture. I have contemplated cutting the loaves open before gifting them, but so far I've restrained myself. Barely.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Because I was freezing so much bread and I didn't want to use plastic bags, plastic wrap, or foil, my friend taught me how to make these nifty waxed cotton cloths to wrap up my bread in the freezer. So kawaii!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWCJx8VinDhWoJCapQMw0chJ9grD22V35jXNahSz1pNL5clCJC_ZkNez8uJFIpHOjzarN2iy0griaPkoYSLNqvl0aTimxZ4aSxexDn3KuTGIp3oUunA2-5mVJfpkCVM5rnPShlElBp20/s1600/2AD20050-EEF4-4D63-A86E-7B19C27F865A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWCJx8VinDhWoJCapQMw0chJ9grD22V35jXNahSz1pNL5clCJC_ZkNez8uJFIpHOjzarN2iy0griaPkoYSLNqvl0aTimxZ4aSxexDn3KuTGIp3oUunA2-5mVJfpkCVM5rnPShlElBp20/s320/2AD20050-EEF4-4D63-A86E-7B19C27F865A.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
I've also been experimenting with different scoring techniques.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJFsa93lC6eMfwYFJFIvDjAnaH_RslWjnYFUYS37lp8rE7SXQAqqmon85OVZOJPg94qQnqSmFEfaI85xb3L8xqWTkK2doE_sOm68R_8nxKkGr-uHAyQbY-kmOX7wOVklVIJABKkzsa_ks/s1600/IMG_5773.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJFsa93lC6eMfwYFJFIvDjAnaH_RslWjnYFUYS37lp8rE7SXQAqqmon85OVZOJPg94qQnqSmFEfaI85xb3L8xqWTkK2doE_sOm68R_8nxKkGr-uHAyQbY-kmOX7wOVklVIJABKkzsa_ks/s320/IMG_5773.jpeg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYT3PcEDrPkuKxHdWuPRy7IRNSOOYRhc6PB3q28WEgb76HP9HoFrnzTeL5z79xUzq_vgUpL5wr2QK1enwsJnxaH6gGiBmNRLqoFN17dyN9nrdZ7xL9uG4RYiL335sP5Jc5MDTtEN3kNxU/s1600/IMG_5786.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYT3PcEDrPkuKxHdWuPRy7IRNSOOYRhc6PB3q28WEgb76HP9HoFrnzTeL5z79xUzq_vgUpL5wr2QK1enwsJnxaH6gGiBmNRLqoFN17dyN9nrdZ7xL9uG4RYiL335sP5Jc5MDTtEN3kNxU/s320/IMG_5786.jpeg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFYnQFQlrngw3B9INwJgFvcXQk5z-A8Hp3GchKeP7rzM5PLNJnFntwIvdeUYtpvBk9jkhe1kvk2w9K5OByjJLgxJTItF2A6lFlDJO1TLhg07S__YVcZnooFWntxXk0FUR0Pi77nLPVBY/s1600/IMG_5875.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFYnQFQlrngw3B9INwJgFvcXQk5z-A8Hp3GchKeP7rzM5PLNJnFntwIvdeUYtpvBk9jkhe1kvk2w9K5OByjJLgxJTItF2A6lFlDJO1TLhg07S__YVcZnooFWntxXk0FUR0Pi77nLPVBY/s320/IMG_5875.jpeg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNv6Swy5qcqboXmmwPUX5_OzkNH8p6ZcHVQxFLkwxipfD-0DpfGuMxhAKK4rxzbLyz6W05UAS38Hh_3zedurg1uzErDg_kH-8ekOH1YCBMgtU2bMy_Sz0VXDlBvpLxvkFjw2V0Rpde_o/s1600/IMG_5893.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNv6Swy5qcqboXmmwPUX5_OzkNH8p6ZcHVQxFLkwxipfD-0DpfGuMxhAKK4rxzbLyz6W05UAS38Hh_3zedurg1uzErDg_kH-8ekOH1YCBMgtU2bMy_Sz0VXDlBvpLxvkFjw2V0Rpde_o/s320/IMG_5893.jpeg" width="320" /></a></div>
<br />
I brought a couple of loaves to a party, and a French person said it was the best bread he's had in the US, and he asked for the recipe. It's funny how I know nothing about this person except that he's French, and I took his praise as a huge compliment. Like, anyone could say that to me and I'd be flattered, but the fact that he comes from France magnified that compliment times 10. Or maybe times 20. If I moved to a different country, on what food topic would I be able to talk about where being an American would give me more credibility? I can't really come up with anything because a lot of the foods associated with Americans are in the fast food category, and the last fast food I ate came from <a href="https://amysdrivethru.com/" target="_blank">Amy's Drive Thru</a>, an atypical fast food joint that has lots of vegan and organic food options.<br />
<br />
Maybe I can add bread making to my list of things I'll do to make money during retirement. The thought of having a weekly or monthly bread club is pretty exciting, although I know the reality would be hellish, especially since I can only bake 1 loaf at a time in my oven. And I like to experiment with different flavors, so anyone in my bread club would have to be down with getting some funky breads.<br />
<br />
As always, you can find more frequent project and pet updates on <a href="https://www.instagram.com/sungoldtomato/" target="_blank">my Instagram account (@sungoldtomato).</a>wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com1tag:blogger.com,1999:blog-3581964935343971731.post-81278812844773717452019-02-04T08:48:00.002-08:002019-02-04T13:54:22.954-08:00Year of the Dumpling<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Nkt8z8y6W_NdDIICAEAAiUokjoMXdWnkXmJXV00WzoesrKbndEj-m-NkKtlS30vAG_plVD-C03Q1Tb5J8akKBTbAn-lcISDzulYo4tfU-TCRcMAENpRo8iAjukZvzmHiKAilGJ6Un90/s1600/IMG_4840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Nkt8z8y6W_NdDIICAEAAiUokjoMXdWnkXmJXV00WzoesrKbndEj-m-NkKtlS30vAG_plVD-C03Q1Tb5J8akKBTbAn-lcISDzulYo4tfU-TCRcMAENpRo8iAjukZvzmHiKAilGJ6Un90/s320/IMG_4840.JPG" width="320" /></a></div>
<br />
Happy 2019! Chinese New Years is this week, and it happens to fall in line with my newest obsession: dumplings and baos! When I was a kid, I helped fold endless wontons and potstickers, but we always used the prepackaged wrappers. I got it in my head late last year to start making dumpling wrappers and baos. And once I start something... Well, you know how that goes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFsGIPcGPyjc-_Yjrk7pWcjMLE-17MDGx1hAXDPq1j7a88A4ZFo-vtV8UV3kO_HPvPXyYdXj8P-tnsUu8BVue6lrbACHe3beCmX1FaN6sEJsWHki8ROYLFFkXe98p7_qB7Te2_K6geoc/s1600/IMG_4841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFsGIPcGPyjc-_Yjrk7pWcjMLE-17MDGx1hAXDPq1j7a88A4ZFo-vtV8UV3kO_HPvPXyYdXj8P-tnsUu8BVue6lrbACHe3beCmX1FaN6sEJsWHki8ROYLFFkXe98p7_qB7Te2_K6geoc/s320/IMG_4841.JPG" width="320" /></a></div>
<br />
<br />
The boy made me some Asian-style rolling pins, because my tapered bread pin from India wasn't made for the task at hand. Dumpling rolling pins are straight, so conveniently, you can buy a dowel rod between 3/4"-1" in diameter and cut it into 12" chunks. I wanted a fancy walnut rolling pin, not quite traditional, but they're sooo pretty!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfaMmORSVWBXXmP9XBVz8qEGyju2pOBz5Y1bxFOg_6PPdqV2AogLelMO8sMuPqV4UEffFeMQqCkPo82viuYTXXjO1io1xgdZ94e3808tbciO2UqKMwRddAwsIy2svaPlJcMhg6OUF49A/s1600/IMG_4746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfaMmORSVWBXXmP9XBVz8qEGyju2pOBz5Y1bxFOg_6PPdqV2AogLelMO8sMuPqV4UEffFeMQqCkPo82viuYTXXjO1io1xgdZ94e3808tbciO2UqKMwRddAwsIy2svaPlJcMhg6OUF49A/s320/IMG_4746.JPG" width="320" /></a></div>
<br />
<br />
Rolling out dumplings reminds me of first learning how to knit. I was all thumbs when I started to learn, and my garter stitch scarves would mysteriously increase and decrease in width. My dumpling wrappers are doing the same thing! But, I'll get my 10,000 hours in and rock this with time. I just have to push through the apprentice stage and realize that even ugly dumplings are good to eat. Two particularly ugly batches of dumplings are pictured below.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvofkDkJCAgHbknwu1UI-8V6TqvwxeGEf9MfLs-GCrWiy-HCBXCzXPTuymRaHmctX3d7GbXWi3fWy2070wBaAWR5d-XaQ6Clhw5VVVtHZCFVO1pGlCfIunWuAHVRYf-Y5I-En3SDx6Oc/s1600/IMG_4660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvofkDkJCAgHbknwu1UI-8V6TqvwxeGEf9MfLs-GCrWiy-HCBXCzXPTuymRaHmctX3d7GbXWi3fWy2070wBaAWR5d-XaQ6Clhw5VVVtHZCFVO1pGlCfIunWuAHVRYf-Y5I-En3SDx6Oc/s320/IMG_4660.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXAlwvNOiHGQPYRNmtur0y44rTWCrVV90seobxUV38NSaVszaYpGH-u2RbhukMgUcl87UFJA633vE8wXRSo0O2bmYXL-mMMVtwv4ewo9OiFwdoVdkNT8OjALsSJ6IKCKxG5UGluqXROQU/s1600/IMG_4769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXAlwvNOiHGQPYRNmtur0y44rTWCrVV90seobxUV38NSaVszaYpGH-u2RbhukMgUcl87UFJA633vE8wXRSo0O2bmYXL-mMMVtwv4ewo9OiFwdoVdkNT8OjALsSJ6IKCKxG5UGluqXROQU/s320/IMG_4769.JPG" width="320" /></a></div>
<br />
<br />
Now that I have the hang of the dumpling dough, I've been experimenting by replacing some of the flour and water with sourdough starter discard. For any of you making sourdough breads, you know that the hungry little starters need to be periodically fed by dumping out half of the old starter, and refreshing with new flour and water. But what to do with that old starter? I was making pancakes with it, but I'm not really a pancake person. However, I can confidently call myself a dumpling person now, so into my dumpling mix it goes! I still don't have the perfect proportions yet, but I can share if I ever get there and if you're interested and make another post.<br />
<br />
I've neglected this blog in favor of Instagram, but I find myself constantly coming back to this blog to look up recipes and methodologies because I have a hard time keeping track of what I do and when. It's handy! I need to remember to post more often.<br />
<br />
And since this blog started off as a knitting blog, here are some of my favorite FOs for 2018.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59cG1LnO8C_Vt0SYdXHtdofJrT2c4M3zbe_ea1AvS5ubxrH9f710SB-pFBe5I_tjEz64CM1qQLZ9UQ6fZVxIMiOid66c2BkkhBoB7MbqT2J8FX1PnLkjUYVMzTXeWXW7Yo1IcmZAieVs/s1600/fullsizeoutput_b5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="699" data-original-width="736" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59cG1LnO8C_Vt0SYdXHtdofJrT2c4M3zbe_ea1AvS5ubxrH9f710SB-pFBe5I_tjEz64CM1qQLZ9UQ6fZVxIMiOid66c2BkkhBoB7MbqT2J8FX1PnLkjUYVMzTXeWXW7Yo1IcmZAieVs/s320/fullsizeoutput_b5.jpeg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.ravelry.com/projects/wildtomato/laurie" target="_blank">Laurie</a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoSXZLn4RjNXYt02EG0-xpd5j_WUwZsw0kicYcLcW5_W9FMUhyYVYBtkhkUxhmk985tcPSI1na19iOMEfpqhlt_hQOUg_00QUhFKr6X7eTy6jQ8AgqBQrZRX7WdSEuDZJafovYVD3VG8/s1600/IMG_4205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoSXZLn4RjNXYt02EG0-xpd5j_WUwZsw0kicYcLcW5_W9FMUhyYVYBtkhkUxhmk985tcPSI1na19iOMEfpqhlt_hQOUg_00QUhFKr6X7eTy6jQ8AgqBQrZRX7WdSEuDZJafovYVD3VG8/s320/IMG_4205.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.ravelry.com/projects/wildtomato/pop-blanket" target="_blank">POP!</a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIyOU_6Z3IiGOcI5QHlbApXVO8p4YwVwMhCRvLHdaOl5_e2z0WjC_r1_JSoDuZDMsidRzxRH4QMzbQ0tJ1WFD0LKVHnpKA7tpXroAB4sqqi5PA7CnJXY-YZU75wgmaxQ_GbxmmVNUK5s/s1600/IMG_4670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIyOU_6Z3IiGOcI5QHlbApXVO8p4YwVwMhCRvLHdaOl5_e2z0WjC_r1_JSoDuZDMsidRzxRH4QMzbQ0tJ1WFD0LKVHnpKA7tpXroAB4sqqi5PA7CnJXY-YZU75wgmaxQ_GbxmmVNUK5s/s320/IMG_4670.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.ravelry.com/projects/wildtomato/faceted-yoke-pullover" target="_blank">Faceted Yolk Pullover</a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I linked my project pages to the captions if you would like more deets. Until next time, have a happy 2019!</div>
<br />wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com6tag:blogger.com,1999:blog-3581964935343971731.post-59809055632544367402018-01-16T15:13:00.001-08:002018-01-18T22:12:06.047-08:00Hella Vegan Meats<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCns4HrkonQm-ZJVKASriqrMTVNUj4GMyRnHLLno59hu63wKaMXqkeWhk7C-nRjRzzmlTWb85mNehjUk3U-G0dvkSGO9lDwyvBKSSpq4LSUqoxshZ7e8m-RKV_DLq3oQn0l-aSKo4U7wk/s1600/IMG_2891.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCns4HrkonQm-ZJVKASriqrMTVNUj4GMyRnHLLno59hu63wKaMXqkeWhk7C-nRjRzzmlTWb85mNehjUk3U-G0dvkSGO9lDwyvBKSSpq4LSUqoxshZ7e8m-RKV_DLq3oQn0l-aSKo4U7wk/s320/IMG_2891.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chickwheat lemongrass chicken</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
When I'm into something, I'm really into something. So what is it now? Making mock meats from scratch. It turns out, although I don't know why I'm surprised, that I can make delicious mock meats as good as Field Roast at home. </div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5aJCvQZTAbIuyQe6xfVWaS2itCh208wJgJil0jYJQB-d1Wq2bI_Q0WsfGQBVxIsLyb2NPXlAPIMHTHHj_lGzQdMZCosnqEcUKV1GaM03B_SOxVApEkXmd5EBda3IhBSAKB3vDWxWraY/s1600/IMG_2834.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5aJCvQZTAbIuyQe6xfVWaS2itCh208wJgJil0jYJQB-d1Wq2bI_Q0WsfGQBVxIsLyb2NPXlAPIMHTHHj_lGzQdMZCosnqEcUKV1GaM03B_SOxVApEkXmd5EBda3IhBSAKB3vDWxWraY/s320/IMG_2834.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chickwheat stir-fried with mustard greens</td></tr>
</tbody></table>
It all started with this <a href="https://avocadosandales.com/2017/12/17/chickwheat-shreds/" target="_blank">chickwheat</a> recipe from Avocados and Ales. The next logical step was to substitute different beans for the chickpeas to make fake beef and lamb.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dxaD3OaIWre7qrV6GzKouZEUZOsr5F-Kxt5jom3oG65xmWG3HHWt1Hh12-5rEE54pqFjNmOZAX4tHyfQgY8-i5Kukev5LahiTFA4bUeAGKPoV8YX_3lyZNHYkB1HKGZfHzAdH5Uj9oQ/s1600/IMG_2962.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dxaD3OaIWre7qrV6GzKouZEUZOsr5F-Kxt5jom3oG65xmWG3HHWt1Hh12-5rEE54pqFjNmOZAX4tHyfQgY8-i5Kukev5LahiTFA4bUeAGKPoV8YX_3lyZNHYkB1HKGZfHzAdH5Uj9oQ/s320/IMG_2962.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly shredded fake meats</td></tr>
</tbody></table>
The method is simple: blend up your mostly umami-filled ingredients with some liquid. This may include mushroom powder, miso paste, Marmite, soy sauce, and either tofu or beans. Then, knead the blended ingredients with vital wheat gluten and perhaps some chickpea flour or potatoes. Steam your loaf, and then shred it once it cools down. What your left with is homemade chicken/beef/meat substitute that is perfect for stir-fries! I've been making double batches of this and freezing it because I know that my obsession will come to an end and future me will be happy that I have a quick protein to cook.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuq2FDjaeis2cU1ZmrlqyRfXiPycSUIx0ccU0NtPntvBW-8Oahko5wbkVllV_V2ratRuFddlv5JOYJQucF3xvmIOvgzOx-HmiCE8BXDeyOv2zwelpKamJa-36PL245V5LhZ7lRgVH7Ugc/s1600/IMG_3030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuq2FDjaeis2cU1ZmrlqyRfXiPycSUIx0ccU0NtPntvBW-8Oahko5wbkVllV_V2ratRuFddlv5JOYJQucF3xvmIOvgzOx-HmiCE8BXDeyOv2zwelpKamJa-36PL245V5LhZ7lRgVH7Ugc/s320/IMG_3030.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Unribs using the recipe in The Vegan Pantry</td></tr>
</tbody></table>
No more Field Roast or sketchy mock meats from abroad! The boy, my eternal guinea pig, has given everything a thumbs up so far. The favorites are lemongrass chickwheat, and the Now and Zen burger and unribs from <a href="https://www.artisanveganlife.com/books-dvds/" target="_blank">The Vegan Pantry</a>. I tried a <a href="https://www.youtube.com/watch?v=fMj8k_Ol85o" target="_blank">vegan corned beef</a> recipe from Connie's RAWsome Kitchen, but I think I overcooked it and the allspice was overpowering. I'll try it again since I like the idea of using a raw beat in the wheat meat.<br />
<br />
Have you experimented with mock meats and cheeses? I'd love to try some new recipes, so please lemme know in the comments!wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com0tag:blogger.com,1999:blog-3581964935343971731.post-60964117282898638742017-09-13T18:56:00.003-07:002017-10-31T09:38:47.382-07:00Food Systems<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sdyckjCq6lzRO29Tdil7qzBy12oV4xgFhk2sevI-viAARzPbBfhVV14R8JXwUt9ZsA9i3sAM9IFpukLhRJE8rkN26tHWRguqxdsqfE0J9-Ppxtjt0M0o4lh_6ycJplWJTALXamu_R-I/s1600/IMG_2255.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sdyckjCq6lzRO29Tdil7qzBy12oV4xgFhk2sevI-viAARzPbBfhVV14R8JXwUt9ZsA9i3sAM9IFpukLhRJE8rkN26tHWRguqxdsqfE0J9-Ppxtjt0M0o4lh_6ycJplWJTALXamu_R-I/s320/IMG_2255.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Exploded bread - I'm still scared of burning the f*ck out of my hands as I lower the bread into the Dutch oven</td></tr>
</tbody></table>
<div>
<br /></div>
The new dog has put a dent in our dining out adventures, mostly because Jaco doesn't like to be alone. While we are building up his crate endurance with minimal stress (to both us and our neighbors who can probably hear him crying through our walls), we've been eating in more. This isn't a bad thing, especially now that the boy and I have more time.<br />
<div>
<br /></div>
<div>
In order to feed ourselves 2.5 meals a day (breakfast is a tricky meal for those of us who snooze our alarms 12 times before getting up), I've had to apply some food systems (I don't know if that's the right term, but I'm going to roll with it) to make sure there is always something ready to make and eat with minimal fuss. It would be a lie for me to say that this doesn't take up a chunk of time, but I do try to make things in parallel and split tasks with the boy so we can run efficiently. Yes, that sounds disgustingly functional, but what else can you expect from two engineers?</div>
<div>
<br /></div>
<div>
First system: bread. Although I had a run where I was <a href="http://spindlesandspices.blogspot.com/2008/08/local-flour-and-materials-for.html" target="_blank">cooking</a> <a href="http://spindlesandspices.blogspot.com/2008/09/breadalong-part-2-making-yeasty.html" target="_blank">bread</a> <a href="http://spindlesandspices.blogspot.com/2008/09/breadalong-part-3-rising-loaf.html" target="_blank">often</a>, I stopped because we couldn't eat as much bread as I was cooking on a weekly basis. Baking only 1 loaf at a time, although the tastiest way to go about it, seemed wasteful. But then, fast forward 9 years later, and we are both around the house for more meals. The boy became interested in baking bread while I was away at work. At first, I pointed him towards my old methods and recipes, but I was interested in delving deeper into no knead bread. My first attempt were tasteless, and I came to the conclusion that no knead bread had lots of promise, but the flavor wasn't there. Kenji at Serious Eats solved this problem by a <a href="http://www.seriouseats.com/recipes/2011/06/better-no-knead-bread-recipe.html" target="_blank">3-5 day ferment</a>. Nope, not for me. I thought about using a starter, and after a quick search, found that many people have tackled this issue already. My <a href="http://chezpim.com/bake/no-knead-pain-a" target="_blank">favorite method</a> is from Chez Pim. She mixes her dough in the evening, lets it rest overnight, and then does the final proofing and baking in the morning. Easy enough. My only issue is that since we bake maybe 1-2 times a week, I didn't want to continually feed the starter. My solution is to take the starter out of the refrigerator the morning I want to make dough, let it sit out and perhaps feed it if it's been awhile since its last meal, and then make the dough. This wakes up the yeast. Feeding a starter daily was becoming a chore, and since I'm cheap, it pained me to dump some of the starter every time it needed to be fed. Sure, you can make crackers or pancakes out of it, but I was forcing myself to make it. I find that feeding the starter the day of bread making still gives me good results. After I use the starter, I feed it and immediately stick it in the refrigerator for a nap. Some other tips I gleaned along the way: use an instant read thermometer to see if the bread is done (temperature should be between 200-210 degF) and use rice flour to dust the banneton (brotform). Now, I just need to find a reliable way to drop the bread into the Dutch oven. I always end up hesitating because the Dutch oven is the temperature of the sun, and my bread comes out deformed because I couldn't drop in the dough straight.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhooF9RG3FiBeI0QahVrPJ8LDUg_3mxB0KlHdGqq8tVVkq2UBI4Uy88LFcknm_jxGqFYHNQnDdIGOMbqzsf8YLItQfCSyBVm10XoLwEfLFbA6aE3MBzgeITLIThGlJINT1ugNkuq4jhIm0/s1600/IMG_2252.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhooF9RG3FiBeI0QahVrPJ8LDUg_3mxB0KlHdGqq8tVVkq2UBI4Uy88LFcknm_jxGqFYHNQnDdIGOMbqzsf8YLItQfCSyBVm10XoLwEfLFbA6aE3MBzgeITLIThGlJINT1ugNkuq4jhIm0/s320/IMG_2252.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Root vegetables ready to load up into the oven as it preheats</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
While the Dutch oven is heating up in the oven, I toss a pan of vegetables in the oven. If those vegetables don't become dinner that evening, I use it the next day as a vegetable soup, that is also symbiotic with bread. Sometimes I make a fancy soup where I sauté onions and garlic, but other times I just put it into my Vitamix with chicken broth and let it whiz around for 7 minutes or so. Both versions taste good, but be sure to add an acid like lemon juice or vinegar, as well as enough salt, so the soup doesn't taste too sweet. </div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6RUhtf_7razbQnbBbOSeNBncaglPNRv4w9cqzOpD87gby70uti6dtBhTff1eOysDysdMw2AiSHoz1t8ZS_C-28AV-h921dR6sj5LAwQVjo1wOoHUjLFz98S2SnGakEjEPOfJ3Fx1s3Y/s1600/IMG_2242.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6RUhtf_7razbQnbBbOSeNBncaglPNRv4w9cqzOpD87gby70uti6dtBhTff1eOysDysdMw2AiSHoz1t8ZS_C-28AV-h921dR6sj5LAwQVjo1wOoHUjLFz98S2SnGakEjEPOfJ3Fx1s3Y/s320/IMG_2242.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted broccoli soup</td></tr>
</tbody></table>
<div>
And that chicken broth? The broth comes from bones leftover from chicken dinners and vegetable scraps (my favorites are leek tops and celery middles) from previous meals. I saw both the vegetable scraps and the bones in the freezer until they hit critical mass, meaning I really need some freezer space. Sometimes the bones are raw, but most of the time the bones were roasted into some sort of chicken bake, but cut away and stored into the bone jar before I plate my food. I can't think of the last time I had to buy chicken broth. If you have an electric pressure cooker, this is really easy. I put everything into my Instant Pot and cook it on manual high for an hour. Meanwhile, I can do whatever else needs some attention because I don't have to babysit the stock.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIXkv3hWiV4QMi8QsOhP4fwnFc1-2hQOfBWcaAJCTKG0UJmO943HLKoEb37kPKEu4S0sSWRYkmCbAB2sZOhgBbmks4GEM5vMd8MmbnblgMN3CCSR4taCrW2rg_0Mhy0db52M76VFTMek/s1600/IMG_2254.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIXkv3hWiV4QMi8QsOhP4fwnFc1-2hQOfBWcaAJCTKG0UJmO943HLKoEb37kPKEu4S0sSWRYkmCbAB2sZOhgBbmks4GEM5vMd8MmbnblgMN3CCSR4taCrW2rg_0Mhy0db52M76VFTMek/s320/IMG_2254.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Figs! And smoked gorgonzola!</td></tr>
</tbody></table>
<div>
As far as food collecting goes, I joined <a href="http://www.urbantilth.org/" target="_blank">Urban Tilth's</a> CSA. I used to be a part of Full Belly's CSA, but Urban Tilth has many advantages for us. First, they have a biweekly subscription, perfect for us without drowning us in produce every week. Second, I pick up the produce from the farm, conveniently a few miles away from my house. I get to check out the farm and see plants that I can grow at home. Third, my money goes towards a good cause, especially since I can have a "pay it forward" subscription that donates a portion of my subscription fees to a local family that needs a little help. Also, Urban Tilth is about community. They have volunteer days where I can work alongside the people growing my food and my other neighbors. I ended up looking for another CSA when trying to figure out what I could do at the local level to make improvements and build community. I don't know if this is the case with you, but the constant barrage of stupid politics in inescapable and I needed proof that there are groups out there trying to do the right thing.</div>
wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com0tag:blogger.com,1999:blog-3581964935343971731.post-8323617351863163022017-08-28T13:25:00.000-07:002017-08-28T13:25:03.481-07:00And then there were 3...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HtzvVbP0uRHOcm1cnyrFRqj_6Hw72Q_2101WpyqTcfNiK2atpzwjn54TTG956KHWdaZT5fp2hk8Xq1UNa8n372UMUEfPhbTJOJlmVM1C_vHQNzlLCtwRoSXxV9Hmhs7Mc8yZX4kReu8/s1600/IMG_2129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HtzvVbP0uRHOcm1cnyrFRqj_6Hw72Q_2101WpyqTcfNiK2atpzwjn54TTG956KHWdaZT5fp2hk8Xq1UNa8n372UMUEfPhbTJOJlmVM1C_vHQNzlLCtwRoSXxV9Hmhs7Mc8yZX4kReu8/s400/IMG_2129.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Unbeknownst to me, but not at all surprising, the boy had been looking for another dog to call his very own. I argued that Sesame was enough dog for the two of us, but the heart wants what the heart wants and that same argument didn't work for me when it was just us and Mingus. So... Here's Jaco! </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Jaco's name rhymes with "taco," and he is loosely named after <a href="https://en.wikipedia.org/wiki/Jaco_Pastorius" target="_blank">Jaco Pastorius</a>. My hope is that Jaco won't get kicked out of a club by Santana, although that would be one hell of a bar story. If you can spot the relationship between the name Mingus and Jaco, congratulations! It wasn't something I would have known if it weren't for the boy. We floated so many names for this dog, bad names like Brozo ("bro" plus Bozo the Clown), Hoodoo, and Goose, but name fatigue set in. So, when we finally found a name the other person didn't hate, the deed was done. Dog tags were ordered, license and obedience class forms were filled out, and Jaco it is! Also, for the record, Brozo was not a name I came up with. I don't ever want to be associated with the creation of that horrible, horrible name.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOAYw1Hf6XLip0Q_M6PC9OqbILoFRKVagUnIPSqnM1W9hFJ8EC_g89SG4DYufQ8MX-Lth-1VRxrB5S2e1QN0vZKoSDHdCipKESl-atoVPiePNxS01udfc8DsGI008xbAWsr1HcQe6KPZY/s1600/IMG_3230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOAYw1Hf6XLip0Q_M6PC9OqbILoFRKVagUnIPSqnM1W9hFJ8EC_g89SG4DYufQ8MX-Lth-1VRxrB5S2e1QN0vZKoSDHdCipKESl-atoVPiePNxS01udfc8DsGI008xbAWsr1HcQe6KPZY/s400/IMG_3230.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Yes, he looks a lot like Mingus. This was very disturbing to me when we first met him at the <a href="http://www.haywardanimals.org/" target="_blank">Hayward Animal Shelter</a>. I didn't want a Mingus replacement. However, once we got to know him, the similarities stop at his looks.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdfpd9Elw_jU4M2GU6F-GfvDoksmgptvxCbkMJAVeJ0pOMCzeFOH_QIz5jbSFvd0weadyfJLt-tSHFK22aXaREF28LYdlPQ98Pvw21rit1jGHNNYWbVMmYNLp9RlcREpOk8z3nO8SSn4/s1600/IMG_3244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdfpd9Elw_jU4M2GU6F-GfvDoksmgptvxCbkMJAVeJ0pOMCzeFOH_QIz5jbSFvd0weadyfJLt-tSHFK22aXaREF28LYdlPQ98Pvw21rit1jGHNNYWbVMmYNLp9RlcREpOk8z3nO8SSn4/s400/IMG_3244.JPG" width="400" /></a></div>
<br />
The boy is smitten. He sewed (yes, sewed!) Jaco a custom collar and leash. He made Jaco a 2 inch wide martingale collar that looks quite smashing on Jaco. I especially love the checkered pattern, making him either a racing dog or a dog who likes ska.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGVSN39ydtr7l1O2z47lg_yMw51PW0_wDUSwrX4RDZ8rVlgaS4PvOnK2kZgto8PdXjBD4eIbLvQDCCULMNPslTQ3mConYCTdrpa0OuonQLjTMfiwpGvlsIv5IHK-xmLuBcPwGi22jkVs/s1600/IMG_3247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGVSN39ydtr7l1O2z47lg_yMw51PW0_wDUSwrX4RDZ8rVlgaS4PvOnK2kZgto8PdXjBD4eIbLvQDCCULMNPslTQ3mConYCTdrpa0OuonQLjTMfiwpGvlsIv5IHK-xmLuBcPwGi22jkVs/s400/IMG_3247.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Isn't that collar great? I keep on thinking that a side gig making dog collars and knitting patterns would be a nice alternative income stream, but then the work involved always makes me reconsider. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Now, we're are back to wearing dog treat bags in public and Greaseball and Sesame are helping us train an untrained, 1.5-year-old malamute. The new twist is that since Jaco needs so much exercise and the boy is his primary caretaker, Jaco and the boy have walked to at least 6 breweries. Yes, they get their exercise by walking to breweries! This doesn't sound like a lot until you realize that we've only had Jaco for 2 weeks. This is the first dog we've had who is good with random people and dogs approaching him and who has no trouble settling down in a public space, so my husband's excuse is that he wants to keep this dog socialized. My GSDs have always been the manners police, and Mingus, while good with people and dogs, wouldn't settle. So, this is a new thing for us. Brewery dog, it is! If you have a lead on good breweries in the Bay Area (the closer to Berkeley, the better), please don't be shy about letting me know in the comments.</div>
<br />wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com0tag:blogger.com,1999:blog-3581964935343971731.post-76964895171071861812017-02-27T17:05:00.002-08:002017-03-06T19:37:54.304-08:00As the Garden Grows<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDuVfYkDPw_2j0UrMZPykArgh9h8pKTFsGG4DqWsxkOz9vba25HbLMsSZ8RDm6JhkM90P3bloW2ADlIZNxsY3cl1WYaRAmd8htneotIK-H9c4BXlaK0AVlqPW-6Btph3eSnQJ0saOjxA/s1600/IMG_0874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDuVfYkDPw_2j0UrMZPykArgh9h8pKTFsGG4DqWsxkOz9vba25HbLMsSZ8RDm6JhkM90P3bloW2ADlIZNxsY3cl1WYaRAmd8htneotIK-H9c4BXlaK0AVlqPW-6Btph3eSnQJ0saOjxA/s320/IMG_0874.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Rain, rain, rain. That has been my garden's theme this rather mild winter in Northern California. While this makes me want to hoard even more rain barrels just in case this summer is a dry one, it also has convinced me that I never want to live in a climate where this much rain is normal. Don't get me wrong - we needed this rain. But, the earlier rains in January and December I blame for making me restless. And, since I hate being out in the rain, I also blame the rain for making me and Sesame out of shape. I'd be a sloth if I lived in Portland or Seattle. Well, at least now I know that I'm meant for a climate with more sun.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphMm8URja-IHJb8fjkpfdX6TbZUdq3_totumYh0IijGpXikdc91_639v_WforFqxjMs3CXWFSKzqEfQWJl0XDN4Wj6vLptjKXj7Kt-xbRFDO_pk00z0Oq5whRQ5G3FypAWCRz8iENtvg/s1600/IMG_0864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphMm8URja-IHJb8fjkpfdX6TbZUdq3_totumYh0IijGpXikdc91_639v_WforFqxjMs3CXWFSKzqEfQWJl0XDN4Wj6vLptjKXj7Kt-xbRFDO_pk00z0Oq5whRQ5G3FypAWCRz8iENtvg/s320/IMG_0864.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
If anyone wants to see more garden photos, my current obsession, you can find them at <a href="https://www.instagram.com/foggyveggiegarden/" target="_blank">@foggyveggiegarden</a> on Instagram. I'm cramming by brain with books on high-yield gardening, permaculture (fascinating!), and dreaming of a south-facing garden. My current garden gets 6 hours of direct sunlight, at most, and it's bumming me out. However, I have managed to grow a fair amount of greens (and purples and reds) for us to eat this winter. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The beauty of our mild climate is that I can grow food all year round, even though our lack of light makes the vegetables somewhat stunted compared to a sunnier local. Our neighbor across the street has the perfect vegetable-growing space, and I covet it daily. Yet, I can't really complain. Other parts of this country are buried in snow.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbz129BlugV6zYtWCe3JPCmpn4jWlqy4BtLmst4cuJ9P1E6KXNs2X_D48GOCrrHlER_Nj0lFWB9HQiKP22ksOaqrJHLuZ-0_oqHKvXiOFOFdW9qS5Oaata1UjtLc8zfdBuczEyykdkl4Y/s1600/IMG_0885.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbz129BlugV6zYtWCe3JPCmpn4jWlqy4BtLmst4cuJ9P1E6KXNs2X_D48GOCrrHlER_Nj0lFWB9HQiKP22ksOaqrJHLuZ-0_oqHKvXiOFOFdW9qS5Oaata1UjtLc8zfdBuczEyykdkl4Y/s320/IMG_0885.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
My other obsession, still, is my Instant Pot, the kitchen appliance I never thought I'd want yet now can't imagine living without. I haven't been without homemade stock since getting this device. I've also made Vietnamese yogurt multiple times, pho ga, countless Indian dishes, and amazake (much maltier than I expected in comparison to the amazake I buy from the store). My Instant Pot has replaced my slow cooker, and surprisingly, my fancy pants rice cooker. I can make perfect jasmine rice in 20 minutes, no lie! My fancy rice cooker will probably go to a relative soon.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAoN43XTMMafJ63KDxKmOCEwKZByoHnCdHmgVS6czBiaD3NirTvWplc-R_5hM7YPKvg0lm53thrPw9YOjQFWvKtslM9OTvdB7kRzg9FnxUNjP8IrTWCQlEmhICPA5AT15iRMn0gQy-cI/s1600/IMG_0679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAoN43XTMMafJ63KDxKmOCEwKZByoHnCdHmgVS6czBiaD3NirTvWplc-R_5hM7YPKvg0lm53thrPw9YOjQFWvKtslM9OTvdB7kRzg9FnxUNjP8IrTWCQlEmhICPA5AT15iRMn0gQy-cI/s320/IMG_0679.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Sesame and Greaseball are doing well. Greaseball is as grumpy as ever, and Sesame continues to become a better dog, although I'm resigned that she loves the boy more than me. I feed her, train her, and walk her, but all the boy needs to do is exist to be the apple of her eye. If he's watching television, she's watching him. If he's working at home, she's by his feet. When he plays the bass, she's his biggest fan. Can you tell I'm annoyed by this? I reason that because of this, I get to pick out our second dog, too. So far, he's not buying it.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com4tag:blogger.com,1999:blog-3581964935343971731.post-18096192801191936732016-12-02T21:06:00.001-08:002016-12-02T21:06:37.950-08:00Winter Squash Vadas and Brown Basmati Basmati Rice (Instant Pot Recipe)<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVCrofqDSA_5gv-s049o-eNYDbSgl2jhE8NVV4F5LeoDN01DXFoyGhgZvxluaR19spedXHPPlxMetaxAzoEPzRwbE1SJ1H1uxfLEMPCw3jdRdoedPZJTaEKTByGy1PIje6dBaKvTrOwc/s1600/Image+12-2-16+at+7.58+PM+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVCrofqDSA_5gv-s049o-eNYDbSgl2jhE8NVV4F5LeoDN01DXFoyGhgZvxluaR19spedXHPPlxMetaxAzoEPzRwbE1SJ1H1uxfLEMPCw3jdRdoedPZJTaEKTByGy1PIje6dBaKvTrOwc/s320/Image+12-2-16+at+7.58+PM+%25281%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kobacha Squash Vadas in Korma Sauce</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px;">I have fallen madly in love with an electric pressure cooker, the Instant Pot (IP). I agonize over purchases since I like to keep my kitchen lean, but this kept on calling to me. If it wasn't for a birthday and a husband who was completely tired of discussing the pros and cons of an Instant Pot for several consecutive weeks, I would still be in my analysis/paralysis stage. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px;">What I find the most interesting about pressure cooking is something I haven't quite mastered: stacking multiple dishes in the cooker. For example, you can cook rice, dal, and steam vegetables in one pot. Indian cooks have mastered it, and I've been reading Indian cooking blogs and pressure cooking forums like crazy to try to learn how they do it.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px;"><br /></span></div>
<div style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-bottom: 6px;">
Looking around the kitchen, I had a kobacha squash and some cashew/soy yogurt (also made in the IP) that were ripe for the picking. I also wanted to experiment with stacking, so I scoured my Indian cookbooks for a recipe using both. I came across a recipe for vadas, Indian dumplings that are either steamed or fried, and often added to a sauce. </div>
<div style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-bottom: 6px;">
<br /></div>
<div style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-bottom: 6px;">
This experiment turned out great! While the rice was cooking and the vadas were steaming in the IP, I made the korma sauce and a mustard green stir-fry on the stovetop. The longest part of the process was grating the squash. While winter squash is in season I'm going to make these a lot! I bet they freeze well, too.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvJKD2mt19ehYYQeKOa-A8-FH9AzlqVd3BEzsMh2x2E_gnNLTA5H90bQSd0ppBJmfYKyBlgYhu8kD-RT1XZQn417_XFRrzB3bKlFjENH_nm5YC4YVT_2aRDamvPMAeOmYkNTCIeRA2AM/s1600/Image+12-2-16+at+7.57+PM.jpg" imageanchor="1" style="font-family: -webkit-standard; letter-spacing: normal; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvJKD2mt19ehYYQeKOa-A8-FH9AzlqVd3BEzsMh2x2E_gnNLTA5H90bQSd0ppBJmfYKyBlgYhu8kD-RT1XZQn417_XFRrzB3bKlFjENH_nm5YC4YVT_2aRDamvPMAeOmYkNTCIeRA2AM/s320/Image+12-2-16+at+7.57+PM.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raw vadas and rice, ready to be cooked</td></tr>
</tbody></table>
<div style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-bottom: 6px;">
</div>
<div style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-bottom: 6px;">
<br /></div>
<div style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-bottom: 6px;">
<u><b>Winter Squash Vadas and Brown Basmati Basmati Rice</b></u></div>
<div style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-bottom: 6px; margin-top: 6px;">
The vada recipe is adapted from Laxmi's Vegetarian Kitchen by Laxmi Hiremath.</div>
<div style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-bottom: 6px; margin-top: 6px;">
<b>Vadas</b><br />Mix together all the ingredients listed below:<br />1 1/2 C grated winter squash (I used kabocha, but butternut and acorn squashes would work as well)<br />1-2 fresh chiles, minced<br />1/2 cup atta (whole wheat flour)<br />2 T besan (chickpea flour)<br />1/2 tsp each ground coriander, ground cumin, and salt<br />1/8 tsp baking powder</div>
<div style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-bottom: 6px; margin-top: 6px;">
Shape the vadas into balls and place on an oiled steam tray that fits in your IP. I use a rack and try that came with my WMF stovetop pressure cooker. I was able to make 16 vadas with this recipe.</div>
<div style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-bottom: 6px; margin-top: 6px;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7O-fWo6Fxf_MaXBfCvyjRFa3aceTWCBQJAe5AbTxUjXKMhm6GA39V9MKcXz4wT1FXJOqnXYNkmg3Pet2U6V-I86vxPfU4jAQy4F_JVdmfgtQArJaQJB6Il9tKqgzUxJYdur4cA1vftw/s1600/Image+12-2-16+at+7.58+PM.jpg" imageanchor="1" style="font-family: -webkit-standard; letter-spacing: normal; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7O-fWo6Fxf_MaXBfCvyjRFa3aceTWCBQJAe5AbTxUjXKMhm6GA39V9MKcXz4wT1FXJOqnXYNkmg3Pet2U6V-I86vxPfU4jAQy4F_JVdmfgtQArJaQJB6Il9tKqgzUxJYdur4cA1vftw/s320/Image+12-2-16+at+7.58+PM.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steamed vadas!</td></tr>
</tbody></table>
<div style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-bottom: 6px; margin-top: 6px;">
</div>
<div style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-bottom: 6px; margin-top: 6px;">
<br /></div>
<div style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-bottom: 6px; margin-top: 6px;">
<b>Brown Basmati Rice</b><br />There are a lot of different methods I've read about for making brown basmati rice, but the following works for me. I like my rice firm, not mushy.</div>
<div style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-bottom: 6px; margin-top: 6px;">
Measure the amount of rice you want. For the two of us, I use 1.5 cups. Rinse the rice well. In the Instant Pot, add an equal amount of water to dry rice (1:1). Add the rinsed, drained rice to the pot. </div>
<div style="color: #1d2129; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-bottom: 6px; margin-top: 6px;">
Put a rack and the steaming tray with the vadas into the pot. Put the lid on, and set the valve to sealing. </div>
<div style="color: #1d2129; display: inline; font-family: 'San Francisco', -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; margin-top: 6px;">
Cook the rice and vadas in Manual high mode for 22 minutes, then natural pressure release for 10 minutes.</div>
wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com0tag:blogger.com,1999:blog-3581964935343971731.post-84481658509167932492016-08-01T15:00:00.002-07:002016-08-01T18:03:26.236-07:00Making More Booze Than We Can Drink<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1s48TxI1iputuukrIKkJWyHcg8GRMrLAsUVY2j5I1qFvldG7b8AIBv8iPy4K5zOdYsxTZj0TJ3mMcOq_bRtG53ZeED0zH86jFfSV-jjJU5Z2Mt8WJTfm90wMDGpRcwB2HFEbSZCEBUJU/s1600/IMG_8924.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1s48TxI1iputuukrIKkJWyHcg8GRMrLAsUVY2j5I1qFvldG7b8AIBv8iPy4K5zOdYsxTZj0TJ3mMcOq_bRtG53ZeED0zH86jFfSV-jjJU5Z2Mt8WJTfm90wMDGpRcwB2HFEbSZCEBUJU/s320/IMG_8924.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A pretty picture of the makgeolli all bottled up before I ended up spraying half of the contents down the drain.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Although we've had an uptick in productivity from our garden, we're still by no means growing enough veggies for our daily use. So far, this has been fine because we usually do dinner out 3 times a week. Also, we've made our front yard look like a prison compound by caging off all our edibles to deter deer. It's working, although I just hate the way it looks - no French potager garden for us. Instead, we have what I would describe as a somewhat efficient, American ugly garden. Perhaps I'm being too harsh, but I'm still bitter about the limitations the deer put on our yard. About the 10th time they came nibbling our greens, I had enough and we bought rabbit fencing and fenced the whole damn yard in. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
While we fail at gardening, we excel at making booze (I realize that it sounds like the second part of the sentence sounds like the reason for the first part of the sentence). We have more booze here of the homemade variety that we can possibly drink. Last week, after reminiscing on the terrific Korean dive bar scene (delicious Korean street food and booze make Korean bars kick ass in comparison to their American counterparts), I attempted my first batch of makgeolli (Korean sparkling rice wine). Nevermind that we have at least 15 gallons of beer and wine fermenting already. What's another 5 gallons?</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnNBxTwylOW0TEKiSuY_VJpG-VNBB2r6n6ITeB0XzbnUsCOdEM1jcOyIT6N1m6dBwnn3Sbw5HAUijWgJX3PGm2aTbfA_Dvy1hb6BfZW8gkBCWijcB4wvOonqf84hJNJY1vowumPEro7Y/s1600/IMG_8886.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnNBxTwylOW0TEKiSuY_VJpG-VNBB2r6n6ITeB0XzbnUsCOdEM1jcOyIT6N1m6dBwnn3Sbw5HAUijWgJX3PGm2aTbfA_Dvy1hb6BfZW8gkBCWijcB4wvOonqf84hJNJY1vowumPEro7Y/s320/IMG_8886.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perpetual spinach, amaranth, and bok choi</td></tr>
</tbody></table>
<div class="" style="clear: both; text-align: left;">
Remember my last post where I said that my husband and I seem to work in parallel rather than in series when working on projects together? The same thing happened here. This started out as my project, but since it involved making booze, the boy (who has made hundreds of batches of beer) had set ideas on how I should go about making booze. While I was out in the front yard piddling in the garden, he dove into the project. And since he is known for his lack of moderation, he started us off with 6 pounds of rice. 6 pounds of rice!!! I was going to use 5 cups of rice for my first batch. </div>
<div class="" style="clear: both; text-align: left;">
By the time I realized that we were going to have gallons of potentially crappy makgeolli, I had to keep going since the ball was in motion. So far, I've bottled it up, sprayed one bottle all over the kitchen after checking it, then sprayed 3 bottles into the sink with a tool over them to prevent more blow outs. The fermentation was still too active when I bottled them, so the fear was that the glass growlers would all explode. Dare I say that this tops the "molten beans on the ceiling" incident of 2001?</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOo3TNNRYLZOV58R3YXBZ1jqCzOqEHXFkZizfrYBI2eVyj858Z34osGajfmhnGGpyOGDsRensL9_YxEnN4ZDrWBXLGOM8dHt53XAEwFK1lNFlXZB-Zh0HR_qrgtrG1COy2WPQZ5h_MwY/s1600/IMG_8920.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOo3TNNRYLZOV58R3YXBZ1jqCzOqEHXFkZizfrYBI2eVyj858Z34osGajfmhnGGpyOGDsRensL9_YxEnN4ZDrWBXLGOM8dHt53XAEwFK1lNFlXZB-Zh0HR_qrgtrG1COy2WPQZ5h_MwY/s320/IMG_8920.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Straining the rice from the rice wine</td></tr>
</tbody></table>
<div class="" style="clear: both; text-align: left;">
Sesame and I are onto our 3rd round of <a href="https://bayareadogtrainer.wordpress.com/" target="_blank">Canine Circus school</a>. I dig it, she digs it, and it makes us both communicate better. It sounds like couples therapy, which in some way, I guess it is. </div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1MugGl45bP9FKPXFaX2_RX9z01XQyuKPejY9RHj3Tqyl7x-HPR4zIpg6kZdm1ZBAgxoh9vkBPlc0jbYmStoNBlC1axc8VeI5AQB4C1C85j2jzX15MuxHA3WzTWcCaTdmTnAJZ8cCFhs/s1600/IMG_8859.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1MugGl45bP9FKPXFaX2_RX9z01XQyuKPejY9RHj3Tqyl7x-HPR4zIpg6kZdm1ZBAgxoh9vkBPlc0jbYmStoNBlC1axc8VeI5AQB4C1C85j2jzX15MuxHA3WzTWcCaTdmTnAJZ8cCFhs/s320/IMG_8859.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sesame at her happy place</td></tr>
</tbody></table>
Other random notes to share that won't fit anywhere else: watch Stranger Things on Netflix. It reminds me of the Goonies and X-Files all wrapped up into one. Winona Ryder is excellent! Read <u>We are Water</u> by Wally Lamb. This is the first non-dystopian novel I've read in some time, and I couldn't put it down. I'm currently reading another Wally Lamb novel, <u>The Hour I First Believed</u>, and although it's good, the subject matter (Columbine shootings) makes it hard for me to read in big chunks. Something always disturbs me and I have to put it down.<br />
<br />
Also, I may have another knitting pattern out soon! If anyone feels like test knitting a small cowl, drop me a line.wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com0tag:blogger.com,1999:blog-3581964935343971731.post-7316849246303222342016-07-05T13:42:00.001-07:002017-03-06T19:39:19.197-08:00Starving Urban HomesteadersAt one point, I think I said I'd like to grow 50% of our vegetables. At this point, it's safe to say that the percentage is closer to 1%. The list of forces working against me are, in no particular order, as follows: deer, hungry caterpillars, slugs, wind, fog, neighbor's unleashed dog, under watering, overwatering, and human error.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEjpsR-pohPg26mcFjQfZQQr6CgBAMJ9IlphO8yxcFxAUOmvxaOW3g8hbqMf5taEqlpqQbGHN8485S8dq1SwRjhr3wPpZqRD3hwulVU5m6NQ5da5KPvDNTnPY7GhhU_JV_ZLNiMN7vnc/s1600/IMG_8781.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEjpsR-pohPg26mcFjQfZQQr6CgBAMJ9IlphO8yxcFxAUOmvxaOW3g8hbqMf5taEqlpqQbGHN8485S8dq1SwRjhr3wPpZqRD3hwulVU5m6NQ5da5KPvDNTnPY7GhhU_JV_ZLNiMN7vnc/s320/IMG_8781.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My beautiful plant starts, before they were consumed by the wild</td></tr>
</tbody></table>
With any luck, I will be able to have at least 1 purple jalapeño, some ground cherries, and purple and green tomatillos. It would take a miracle for us to get any sunflower seeds since the deer took a liking to the sunflower leaves. And, thus far, I've harvested 3 round squashes, some tree collards, maybe a pound of yellow snow peas, and a few cups of cilantro all over the course of 6 weeks.<br />
<br />
At first, the boy and I thought a great way to make us up our gardening game would be to not buy vegetables so we'd be forced to grow more and better vegetables. This has resulted in us both going a little crazy due to lack of vegetables and fruit, save for the occasional sungold tomato that we cut in half and share. We are breaking our store-bought vegetable and fruit fast today because we believe being malnourished is detrimental to our work and to our health.<br />
<br />
The one time we came really close to having a substantial amount of nourishment, this time in the form of fava beans I planted in March, the boy ripped up the garden to add terraces. We find that we don't work so much together as in parallel, and this results in other similar instances of things happening in orders that are not ideal. The proper order would have been to build the terracing, amend the soil, plant the beans, water beans, and then enjoy the harvest. Instead, what happened was plant the beans, amend the soil, install a rain water catchment system, water the beans, and then rip them out right as they are producing beans to build retaining walls.<br />
<br />
How are your gardens growing this year? Got any tips on growing in the fog, deer proofing a yard that won't make it look like a prison compound? You do? I'd love it if you leave a comment!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXZY81XDJk429XxlEZdVERfnpPARxKmj5IOmqa4GYYU2k5X03YkeXqBRVwowaKfoJJFKQGGl3RjIxDLPYThIQK96kQHRt9bBcv50dGofVnk9iD1QKj04ezlPprEUDQQuHOpds1_nv_7E/s1600/IMG_8801.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXZY81XDJk429XxlEZdVERfnpPARxKmj5IOmqa4GYYU2k5X03YkeXqBRVwowaKfoJJFKQGGl3RjIxDLPYThIQK96kQHRt9bBcv50dGofVnk9iD1QKj04ezlPprEUDQQuHOpds1_nv_7E/s320/IMG_8801.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zoolander Sesame and the boy's homemade chair</td></tr>
</tbody></table>
In other news, since the boy has had a few weeks off, he's a restless force around the yard and house (see previous paragraph with fava bean incident). After another one of my 12-hour work days, I came home not to the side yard terraced but to a homemade chair made with coastal redwood branches from our yard and our neighbor's yard. You see, our neighbor hates the 80-year-old tree in our yard, the one that was there 65 years before he decided to buy his house next door, and he gives us crap about that tree's existence pretty much every time we talk. For the past 10 years, our neighbor has thrown branches of our tree that fall into his yard back into our yard. Is it an asshole move? Yes, especially when we are in the yard or our dog is in the yard. So, in the spirit of making lemonade out of lemons, the boy made a bench with some of tossed branches and gave that to his brother as a wedding gift, and he made me this throne last week. We joke about selling these artisanal chairs for thousands of dollars because it seems like something that would piss our neighbor off more than our tree.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7enbFjIsd37k7zOCurjFFxD5jtsiFvnGSWceAO7jCZozlhijbscQ-E-Vr-E8M2eAD3tQfu18wsR2TaghwsoMNtpFhqJRuJtCyKImSdU-LkJCzdY35sMtHlYhGJwkdCuG499PyoAnMf8/s1600/IMG_8827.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7enbFjIsd37k7zOCurjFFxD5jtsiFvnGSWceAO7jCZozlhijbscQ-E-Vr-E8M2eAD3tQfu18wsR2TaghwsoMNtpFhqJRuJtCyKImSdU-LkJCzdY35sMtHlYhGJwkdCuG499PyoAnMf8/s320/IMG_8827.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Awesome Korean bar in LA's K-town</td></tr>
</tbody></table>
<div>
Over the 4th of July holiday, I spent a few days in SoCal. Although I would never move there unless under extreme duress, LA has some good things going for it. Take Koreatown, for example. There is no equivalent in California, I'm sure. The Korean bar food at Dan Sung Sa in LA made my mouth sing even as my old ears were ringing from all the noise. Did you know that there is such a thing as corn cheese? Neither did I, and now it's my mission to seek out all version of it in the Bay Area. There is another Korean bar in Oakland, also called Dan Sung Sa but commonly known as Porno Palace, that I want to visit soon so I can eat more corn cheese.</div>
wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com0tag:blogger.com,1999:blog-3581964935343971731.post-35947908737097494132016-05-09T11:17:00.002-07:002016-05-09T11:17:53.060-07:00And the Gardening and Kitchen Experiments Continue...<div class="separator" style="clear: both; text-align: left;">
It's been roughly two months now since I decided to revamp the garden, and I'm finally happy with its progress. During the first month, since I'd let the front yard atrophy for a year, I was weeding, hacking back bushes, and pulling ivy. Also, I'd never been happy with the previous landscape design, and I wanted something that was more functional (more vegetable gardening space), yet not an eyesore. Since my only choice for a food garden is to have it in the front yard, it gets tricky. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
For those of you not in California, we're in the midst of a drought. For me, this means that anytime I use water in the garden, it has to be for edibles 99% of the time. The succulents, once established, can be watered once a month. We put in a rain barrel system and it's been unusually rainy, so all this gardening I'm doing now hasn't used city water.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48wdo3QRdnsUxtVUdIOuRloKI2-k6tLXOPdE8KgzABA1hEn3G0copEdN4oRkc8JshcYr6S0qT9ih3YKDWY8F3qlE_uMLNzUmUNqRVHh5Ukt0GOljEijXrNfVrJquZbMbDLrJUcAr-7rc/s1600/IMG_8504.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48wdo3QRdnsUxtVUdIOuRloKI2-k6tLXOPdE8KgzABA1hEn3G0copEdN4oRkc8JshcYr6S0qT9ih3YKDWY8F3qlE_uMLNzUmUNqRVHh5Ukt0GOljEijXrNfVrJquZbMbDLrJUcAr-7rc/s320/IMG_8504.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chinese Dunce Caps are branching out!</td></tr>
</tbody></table>
I've added three more vegetable gardening areas, either by wall or by tearing out the previous, inedible landscaping, and now I'm in the process of growing green manure and clearing out yard waste (old scrap wood) around the house. It's amazing what you can put out for free, sometimes with the help of Craigslist or the homestead hookup list, and the creative things people use what I would normally throw away is astounding. For example, the guy who picked up the old oak scrap leftover from taking apart 3 wine barrel planters is going to turn the wood into <a href="https://en.wikipedia.org/wiki/Biochar" target="_blank">biochar</a>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvoUpzyYU2-P4lm-zd3II1Ke6ykDLNGf75p0G-N2T4sBkk84PqvmR7_Zy-_8XrMd4RFNThOa90xn2nzetX81UZ8MxI9lKql6z8tX7_nLGqQq5j130g2dRmrch-T6MOBldoo1yXUtrJ98/s1600/IMG_8519.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvoUpzyYU2-P4lm-zd3II1Ke6ykDLNGf75p0G-N2T4sBkk84PqvmR7_Zy-_8XrMd4RFNThOa90xn2nzetX81UZ8MxI9lKql6z8tX7_nLGqQq5j130g2dRmrch-T6MOBldoo1yXUtrJ98/s320/IMG_8519.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favorite succulent, the dinner plate aeonium</td></tr>
</tbody></table>
I have a tray of succulent leaves I've culled from the new plants. Now, 6 weeks later, I have succulent babies! Once they're a little bigger and they've used up all the nutrients in the mother leaves, I'll put them outside because the front yard is still has bare spots that need some erosion control.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7QvXFOyB5IpZc-W6r_NeZcFokIKh_Yy242P4mKQWBWTZmWkCa9GBZTgPW2ZhhFb8V3pRekTSsPLPYSdYQto0D0T7PYEFUDP6e1dYvJUK7uMtJd5odO9nMOxVS7ndwSxSKPxXFBZGtwA/s1600/IMG_8522.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7QvXFOyB5IpZc-W6r_NeZcFokIKh_Yy242P4mKQWBWTZmWkCa9GBZTgPW2ZhhFb8V3pRekTSsPLPYSdYQto0D0T7PYEFUDP6e1dYvJUK7uMtJd5odO9nMOxVS7ndwSxSKPxXFBZGtwA/s320/IMG_8522.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Babies!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Yesterday, I ordered a grow light setup online, mainly because when I grow most seedlings outdoors they're wimpy! This is what I didn't see before when I was lured by all the exotic seed packets that were all under $3 - there's a hidden cost! The best grow light reviews, not surprisingly, are from people growing weed. It took me awhile to sort out what type of lights I should use and what would fit into our tiny house without looking like an eyesore.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The boy has mentioned several times that the cost of the vegetables we grow better be more than what we've put out, but I can stifle that conversation by pointing out his various toys in the garage that will never yield anything useful for us to both enjoy.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheO_nfdgJHGy2_YdowxL9TzmJV1mNsDiplUUMoAOoMQABu4ZtYOIPN_zaGpLGeS85X9C1UURxrbrJ7m8G7d-EfqQMYrCKEfAP_SlMEByeczia2RmddveT9XTMbDSg2E7C1Hc3zW4Pz-bQ/s1600/IMG_8520.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheO_nfdgJHGy2_YdowxL9TzmJV1mNsDiplUUMoAOoMQABu4ZtYOIPN_zaGpLGeS85X9C1UURxrbrJ7m8G7d-EfqQMYrCKEfAP_SlMEByeczia2RmddveT9XTMbDSg2E7C1Hc3zW4Pz-bQ/s320/IMG_8520.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The collard and kale trees are recovering from the slugs. Favas are going well!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Sesame is back in Canine Circus School, and she likes to use school time to catch up on her sleep. If you want to see some adorable and impressive dog tricks, <a href="https://www.instagram.com/canine_circus_school/" target="_blank">follow Canine Circus School on Instagram</a>. You may even see some action shots and videos of us, that is, when Sesame isn't sleeping through school.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGPioWoEni6aFT1ocbRapuoGHLK-LiY7WTNB8dTqK6aR4k_qKEkaGuN0MPCtK6W0z4EQXwGXLtpqvNso2f923Wmf4HQvSb91k_9BjG9d0X7dTnaugTVJ65XDg43a_nVrhWYRQ1jkJ_zs/s1600/IMG_8420.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGPioWoEni6aFT1ocbRapuoGHLK-LiY7WTNB8dTqK6aR4k_qKEkaGuN0MPCtK6W0z4EQXwGXLtpqvNso2f923Wmf4HQvSb91k_9BjG9d0X7dTnaugTVJ65XDg43a_nVrhWYRQ1jkJ_zs/s320/IMG_8420.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Circus School is the perfect place for a nap</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMebtEg5HHu1aBrfcY8JLdYSBYpxa2mV-10aBHzrfbnIGGVWA7XfyRe1BXm3JgQMuw8pUMToa5x8Q2UTLxSXfsRyXgenbcreNWC9Jcq0GrPiaF1bDKrfef4q2sqnriIT1eIrSQKm5UxM/s1600/IMG_8487.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMebtEg5HHu1aBrfcY8JLdYSBYpxa2mV-10aBHzrfbnIGGVWA7XfyRe1BXm3JgQMuw8pUMToa5x8Q2UTLxSXfsRyXgenbcreNWC9Jcq0GrPiaF1bDKrfef4q2sqnriIT1eIrSQKm5UxM/s320/IMG_8487.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hiking it</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Back in October, I started fermenting a jar of habaneros. 6 months later, I blended the fermented habaneros with lime juice and some of the brining liquid. It's good! Wicked hot and a little tart. Between this and the homemade Sriracha, I don't think we need to buy commercial hot sauce anymore.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFvKVJDY7DrH00Ufwh-mSJQEMZJg5UD9cuQmrQAhA75-Avx6RDkSlUvlDa4eU6HMmXP78ritB5Vyb3cQURLlSUYNgFd8qN07jNGTO2xkHE29e1jJM4EkyPESVuZVmkEs2lRxRwPLW1fLs/s1600/IMG_8491.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFvKVJDY7DrH00Ufwh-mSJQEMZJg5UD9cuQmrQAhA75-Avx6RDkSlUvlDa4eU6HMmXP78ritB5Vyb3cQURLlSUYNgFd8qN07jNGTO2xkHE29e1jJM4EkyPESVuZVmkEs2lRxRwPLW1fLs/s320/IMG_8491.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The habaneros are finally ready to become hot sauce</td></tr>
</tbody></table>
I also brined some eggs for 40 days in preparation for <a href="http://spindlesandspices.blogspot.com/2012/02/food-happenings.html" target="_blank">making joong</a>. Joong, at least in California, is usually described to those unfamiliar with it as "Chinese tamales" - I love how Mexican food is so prevalent here that I can use a tamale as a descriptor and people shake their heads in recognition. The reasons joong is likened to a tamale is because it's sticky rice mixed with a salted egg yolk, beans, and various pork products all wrapped up in a bamboo (traditional) or banana leaf. I've been using banana leaves because I have them on hand for <a href="http://spindlesandspices.blogspot.com/2015/09/tempeh-for-people.html" target="_blank">making tempeh</a>.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCYwscD9Pr8rgjGDArC_En_sCnLGFZkXdZOSAdL37FM7y-2Nf3wdpUhq4qxASgMAUnXS1-dkJBr0AL7WKHVqLBmd2CNHeuPficoDCqduNBYlGwTpsjyIeVrUyDFoHGBKtTmscz6T5oxw/s1600/IMG_8430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCYwscD9Pr8rgjGDArC_En_sCnLGFZkXdZOSAdL37FM7y-2Nf3wdpUhq4qxASgMAUnXS1-dkJBr0AL7WKHVqLBmd2CNHeuPficoDCqduNBYlGwTpsjyIeVrUyDFoHGBKtTmscz6T5oxw/s1600/IMG_8430.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCYwscD9Pr8rgjGDArC_En_sCnLGFZkXdZOSAdL37FM7y-2Nf3wdpUhq4qxASgMAUnXS1-dkJBr0AL7WKHVqLBmd2CNHeuPficoDCqduNBYlGwTpsjyIeVrUyDFoHGBKtTmscz6T5oxw/s320/IMG_8430.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brining eggs</td></tr>
</tbody></table>
</a><div class="separator" style="clear: both; text-align: left;">
I used <a href="http://www.seriouseats.com/recipes/2011/05/salted-duck-eggs-recipe.html" target="_blank">this recipe</a> for brining the eggs, but for my next batch, I'm going to add a splash of rice wine and star anise per <a href="http://en.christinesrecipes.com/2010/09/homemade-salted-eggs.html" target="_blank">this recipe</a>. The previous attempt was good, but the flavor was a little flat. It still tasted better than what I get from the Chinese markets, and by using my own eggs I know that the quality is better, but I think a seasoned egg yolk will be delicious. This time, I have a dozen eggs I traded with friends. The boy makes beer, and our friends use the spent grains to feed their goats, chickens, and turkeys.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr2fp0SJA3MtA5IoGinJ9Fc1_-ChRDQ05T7SWzqF_Izdd5KxLguq7S7i8cHjkoWvTpkUUGC1YgLHp0HgmMVBz5cfk7RZ0rLw6jxgRbwl1lpUKIbQIxIx66YB1L0Tjob56LtAUMlmBV0gA/s1600/IMG_8433.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr2fp0SJA3MtA5IoGinJ9Fc1_-ChRDQ05T7SWzqF_Izdd5KxLguq7S7i8cHjkoWvTpkUUGC1YgLHp0HgmMVBz5cfk7RZ0rLw6jxgRbwl1lpUKIbQIxIx66YB1L0Tjob56LtAUMlmBV0gA/s320/IMG_8433.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished yolk!</td></tr>
</tbody></table>
The hardest part is waiting for the yolks to be finished, but since making joong is a lot of work (nothing hard, but a lot of preparation), the 40 days gives us enough time to recover.<br />
<br />
Until next time, blogosphere! I notice that a lot of bloggers I follow have moved to Instagram, and that's where I spend the bulk of my social media allotment. So, <a href="https://www.instagram.com/sungoldtomato/" target="_blank">follow me there</a> if you'd like to see more pictures of Greaseball, Sesame, or be bombarded with succulent and garden photos. My user ID is sungoldtomato.wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com0tag:blogger.com,1999:blog-3581964935343971731.post-13001850030033069062016-04-11T18:38:00.002-07:002016-04-11T18:41:59.814-07:002016 Garden Shakedown<div class="separator" style="clear: both; text-align: left;">
In February, one of my client's landscaping was overhauled with drought-friendly plants. Mostly succulents and grasses. The colors of the succulents, purple and dusty blue, made me pause every time I passed it. I started reading up on succulents, and discovered that they are low maintenance, have very little water needs once established, are relatively cheap, and are easy to propagate. Succulent obsession in 3, 2, 1...</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4exbHpdQ6bYk5HNV2KkJgG281eNhn-HBzzGA0FOzpx9kWCZ2kaqyRxz7XEzPxmnyAjlv7dSoX_SsoyiAB693VcrgFOqfe_foxFFcL3bwKV3Skx4vIc2w-v_5JleuunGxHF79Qmd0o20E/s1600/IMG_8198.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4exbHpdQ6bYk5HNV2KkJgG281eNhn-HBzzGA0FOzpx9kWCZ2kaqyRxz7XEzPxmnyAjlv7dSoX_SsoyiAB693VcrgFOqfe_foxFFcL3bwKV3Skx4vIc2w-v_5JleuunGxHF79Qmd0o20E/s320/IMG_8198.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ground zero of succulent obsession</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: justify;">
Now, a couple months later, I overhauled our front yard to include a ribbon of succulents along a previously boring stretch of soil. I decided that plants in the front yard garden had to either have low water requirements, or they had to feed me. Anything that got in the way of those two goals had to go. The only exception to this rule was the grass, shown below. Although it barely needed water, it was blocking sunlight to my food garden, so I spent a month chopping away at it and filling all our green waste bins to capacity. Now it's gone and a lovely Meyer lemon tree (aka my cocktail ingredient tree) is in its place.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqWFbAtcgGUZ7QeHc2Gb6LvdNLakWBXeKvbGux3Pf0qBXyfD7swP-lzBcipKM0IO-0jA87VrqvAgd4tfwAXNgRlILl-uYDL5hXs9zywQf5orfCAOLRF61U_GUOzQmIzGZ-1Ahsgy-LdQ/s1600/IMG_8285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqWFbAtcgGUZ7QeHc2Gb6LvdNLakWBXeKvbGux3Pf0qBXyfD7swP-lzBcipKM0IO-0jA87VrqvAgd4tfwAXNgRlILl-uYDL5hXs9zywQf5orfCAOLRF61U_GUOzQmIzGZ-1Ahsgy-LdQ/s320/IMG_8285.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Once I start getting into something, I start seeing it everywhere and I can't stop talking about it. Sempervivums, echeverias, crassulas, and aeoniums fill my dreams, along with kale and citrus plants. I subscribed to <a href="http://designforserenity.com/" target="_blank">Design for Serenity</a>'s Facebook page because there is a daily "Succulent Tip of the Day." </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxaHT1T7UB6VdFRFB-lWsj3HjwNv3su2epDRqFHHcimUdlsKNkoUHtqy9I6_gKsj8gJqPio7emdaiPFjhRb-MeKCyAxbOAPSJoPUyRD6vo56hyphenhyphenG-JSpWfxcXuQGv6VQkwdN7Fgp2HuhJc/s1600/IMG_8320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxaHT1T7UB6VdFRFB-lWsj3HjwNv3su2epDRqFHHcimUdlsKNkoUHtqy9I6_gKsj8gJqPio7emdaiPFjhRb-MeKCyAxbOAPSJoPUyRD6vo56hyphenhyphenG-JSpWfxcXuQGv6VQkwdN7Fgp2HuhJc/s320/IMG_8320.JPG" width="320" /></a></div>
<br />
My succulent garden is itty bitty because I'm cheap and because I have a number of propagation experiments going on, the most exciting being a tray of leaves I am misting once a week.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gxofA_mrN1lZqD3uiezqMkYWYMXrhAn-u7iCDh1X_MvRHmBjR4nab82jFovz2rq-iX0y4rOAWo4qLfx3m97mNMpdNQfJv0UCR76O1M6K3qK4mqn1IxgJGbCCJQo-73xCNDByEWPRvvQ/s1600/IMG_8365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gxofA_mrN1lZqD3uiezqMkYWYMXrhAn-u7iCDh1X_MvRHmBjR4nab82jFovz2rq-iX0y4rOAWo4qLfx3m97mNMpdNQfJv0UCR76O1M6K3qK4mqn1IxgJGbCCJQo-73xCNDByEWPRvvQ/s320/IMG_8365.JPG" width="320" /></a></div>
<br />
I repurposed several rocks I found in our front and back yards, and I made one terrifying trip to American Soil for rocks and clay soil amendment. The trip was terrifying because I had a hatchback full of rocks and at one point I made a sharp turn and thought I heard my car window break (nothing was broken, but I can't figure out where that sound came from). I also had to drive my car into tight spaces and drive backwards while avoiding forklifts and an audience of (probably indifferent) people milling around. Oh well, part of learning new things is feeling like an idiot, so I should be used to that by now.<br />
<br />
Sesame has been very patient with my new hobby, and I even try to incorporate training drills ("STAY!") while I play in the dirt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtiS1GiugMOBjdrDIg3uO0vHzq5s_tLTLmt_7AfOH3o78CgBqKw0nqJLwBWB8UjY4GhGhyITYEBBRvZJL8Q1B-9L4G8EbSDFBRlaCjALELKRAs1HuTElkgT8sb5-jYau1lEpH6l1w6pc/s1600/IMG_8367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtiS1GiugMOBjdrDIg3uO0vHzq5s_tLTLmt_7AfOH3o78CgBqKw0nqJLwBWB8UjY4GhGhyITYEBBRvZJL8Q1B-9L4G8EbSDFBRlaCjALELKRAs1HuTElkgT8sb5-jYau1lEpH6l1w6pc/s320/IMG_8367.JPG" width="320" /></a></div>
<br />
This installation looks like a tombstone. What it needs is a big spiral aloe in the front of it, but see the part above where I state that I'm cheap. Those dark aeoniums were from the backyard and part of Mingus's pee garden. I really miss that dog.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRhnu_sajSWb0hElkTkC1zKy18I22T56GD3zFeNdmf1SdFFzJzvc3EP91LHhzz3N8I1XDthUoAKmFeKVt4isJVWU0fzJu1yQRR-oakW0WMoodGabkR14x5felWmwsj61Crn2rg3CzScQ/s1600/IMG_8397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRhnu_sajSWb0hElkTkC1zKy18I22T56GD3zFeNdmf1SdFFzJzvc3EP91LHhzz3N8I1XDthUoAKmFeKVt4isJVWU0fzJu1yQRR-oakW0WMoodGabkR14x5felWmwsj61Crn2rg3CzScQ/s320/IMG_8397.JPG" width="240" /></a></div>
<br />
I was constantly slipping on this sloped area to the food garden, so the boy and I created some traction by putting ledge stones leftover from our fireplace remodel. I interspersed elfin thyme (cutest name ever!) between the stones. Hopefully, the thyme will spread so it will look less like the steps have a disease. Landscape architect, I am not.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiraYV2AzA9qmmOwhfFcIuvtdb0MnDUHUDKUQre_TidJ1XjZgJBxMK5oYpHI6biCigottorrwWi9587dYSMz3rC76zSfv4qp1FiT1v7xwXeiDGJMaTNGSa7F_5fw4R-EYBj0KGRt8jZQ_w/s1600/IMG_8402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiraYV2AzA9qmmOwhfFcIuvtdb0MnDUHUDKUQre_TidJ1XjZgJBxMK5oYpHI6biCigottorrwWi9587dYSMz3rC76zSfv4qp1FiT1v7xwXeiDGJMaTNGSa7F_5fw4R-EYBj0KGRt8jZQ_w/s320/IMG_8402.JPG" width="240" /></a></div>
<br />
I've been told that this gardening period of mine is more pleasant, aesthetically speaking, than <a href="http://spindlesandspices.blogspot.com/2015/09/tempeh-for-people.html" target="_blank">my tempeh period</a>. I freaked a lot of people out with pictures of moldy beans, but hey! It's food! It's good food, but not pretty food.<br />
<br />
My patch of Chinese garlic chives is back, as and my Richmond Pride collard tree is thriving.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_NjqwCQuP5IFDDr-Uwpi1GV-x7BCLiYyV7AUgpVHU4NV1aY6T9tyKGjHkkJz3Z8ua_pmoBj1FPNIJokmbJiu_QdxB-b-SG0LOBERhDRYSQCbhHjIvhqwr8v1vkcDFtOIaxlnmipfSFA/s1600/IMG_8214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_NjqwCQuP5IFDDr-Uwpi1GV-x7BCLiYyV7AUgpVHU4NV1aY6T9tyKGjHkkJz3Z8ua_pmoBj1FPNIJokmbJiu_QdxB-b-SG0LOBERhDRYSQCbhHjIvhqwr8v1vkcDFtOIaxlnmipfSFA/s320/IMG_8214.JPG" width="320" /></a></div>
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXo8xOb1CFK3IeMhCtgzZz5dqZZNmFyFEw1MRyi3dl2wwxrkF3f33kXUYU0ceIsuoctWsgBQkFIDQHjylT7snR1oeFAfwXEVfFerHjhGZAgU57oUTpEe40X6p-KS4qIV97FG8XA0By6dI/s1600/IMG_8229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXo8xOb1CFK3IeMhCtgzZz5dqZZNmFyFEw1MRyi3dl2wwxrkF3f33kXUYU0ceIsuoctWsgBQkFIDQHjylT7snR1oeFAfwXEVfFerHjhGZAgU57oUTpEe40X6p-KS4qIV97FG8XA0By6dI/s320/IMG_8229.JPG" width="320" /></a></div>
<br />
Some yellow snow peas, squash, and snap peas are starting to gather steam.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsazf9hhH_mJ-UTgeuT4M_3ZoUtyxd4nAQ0u46Eb5qiCP5aTpvA2s-76hTW8g6CBWoBQKU7KL53e0-vhUzP4__AzkruySVMXA-5yCvPsf7p7YsKWXh8tOgEtPLXZRalvKn1YGO3fi18w/s1600/IMG_8409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsazf9hhH_mJ-UTgeuT4M_3ZoUtyxd4nAQ0u46Eb5qiCP5aTpvA2s-76hTW8g6CBWoBQKU7KL53e0-vhUzP4__AzkruySVMXA-5yCvPsf7p7YsKWXh8tOgEtPLXZRalvKn1YGO3fi18w/s320/IMG_8409.JPG" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Since my collard tree is doing so well, I'm propagating cuttings for it. These collards were so, so sweet during the winter, and they were great to have when nothing else in the garden was ready to eat. Therefore, I must have more! </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdu__sAmRsFGUKAGh3YeRPvPp1KnFn2NOrsR7AgUmx9ZvSU3SEFgDacnUO8U02f1xlZwRNxzgnC3SLCtG-3SCegJfN2hwrIrIiaOl1hiAksaO5tTd4KmTc6jhtzhSmH20C06NOVvt-3A/s1600/IMG_8303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdu__sAmRsFGUKAGh3YeRPvPp1KnFn2NOrsR7AgUmx9ZvSU3SEFgDacnUO8U02f1xlZwRNxzgnC3SLCtG-3SCegJfN2hwrIrIiaOl1hiAksaO5tTd4KmTc6jhtzhSmH20C06NOVvt-3A/s320/IMG_8303.JPG" width="320" /></a></div>
<div>
<br /></div>
<div>
If I can grow 90% of my vegetables, I'd be so happy. This year, I'll settle for 50%. The boy and I made two new gardening areas in the front yard, and I'm currently green mulching them (refer to the part where I am cheap) instead of bringing in bags of good soil. I am determined to make this clay soil usable! </div>
<div>
<br /></div>
<div>
Gardening is not for the faint-hearted, though. I think I've freaked myself out a few times by lifting rocks and finding disgusting things. Like this, for example. What is it? Eggs? If you know what they are, can you please leave a comment and assure me that they won't kill me? I started a few internet searches trying to ID these, but got grossed out by images and had to stop. </div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Hk2UIT0GOwMYu57LM-hOQll5aiU3B7wiydCtyj1CVhVrKiIndxsq2SBl88lWAKaGWRN25yHu4EVrHNRIng7-bpZYH9liGeIPBMyV6WlrPpsoaC2_xruGSGYES5UTyrhGoMhMV-7D4HY/s1600/IMG_8412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Hk2UIT0GOwMYu57LM-hOQll5aiU3B7wiydCtyj1CVhVrKiIndxsq2SBl88lWAKaGWRN25yHu4EVrHNRIng7-bpZYH9liGeIPBMyV6WlrPpsoaC2_xruGSGYES5UTyrhGoMhMV-7D4HY/s320/IMG_8412.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
When I discovered these disgusting white round things, I put the rock back down and went back in the house. It didn't help that I also unearthed slugs and some salamanders along with these weird globs. It took me about 15 minutes to venture out again to take a better look at them. They're not giant egg sacks, but tumors or something else gross on roots. Maybe they're anemic radishes. If I can eat them, I don't think I will. Oh, man. I have to stop writing about this because I have goosebumps.</div>
</div>
wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com0tag:blogger.com,1999:blog-3581964935343971731.post-92138159973058251252016-03-10T16:38:00.002-08:002016-03-10T16:38:36.232-08:00T A N D E M O N I U M ! ! ! !<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpbFncTpVu48f-HHZ80Er9gNxHQVgdu7rbZln_J-3WIi9Ia9WflmT4fRyVXrIhthYXj_6OZFT3xLyQn7OGrHle7FChuJsc82idT04pCbcSqzBOHli5NryQo5nA1Sc3KeA6SLH-aNNlkY/s1600/IMG_8084.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpbFncTpVu48f-HHZ80Er9gNxHQVgdu7rbZln_J-3WIi9Ia9WflmT4fRyVXrIhthYXj_6OZFT3xLyQn7OGrHle7FChuJsc82idT04pCbcSqzBOHli5NryQo5nA1Sc3KeA6SLH-aNNlkY/s320/IMG_8084.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tandemonium resting outside the auto parts store - we needed windshield wipers</td></tr>
</tbody></table>
<br />
At the end of January, the boy and I decided that all our exercise deficiencies could be solved by purchasing a tandem bike. You see, we live up a wicked-steep hill, and even a small trip to the store involves trudging up said hill. So, the new rule was that farmers' markets and grocery stores had to be reached by tandem bike.<br />
<br />
In the back of my mind, I knew tandem bikes were perceived as dorky, but it wasn't until a Prius pulled near us and shouted "TANDEMONIUM!!!" that I realized just how far from cool we had become. We looked exactly like what we are: a middle-aged couple riding a ridiculous tandem bike.<br />
<br />
However, the bike isn't ridiculous! It's amazing and amazingly practical! Not only are we becoming stronger, but so many chores we once did are now exciting. Buying toilet paper? So much more fun when you have to figure out a way to strap it to the bike and ride it up versus head out in our boring old car to do the same task. So far, the bike has over 200 miles on it from us riding around doing chores.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGM3J7_ZPKg0GompdH18UHzycokH0mj3Ba6rwb9sPnhW18qN5m4sJOjG1z_UNdMemNUEtc1dlCUiQeOhyphenhyphenml7C_xzJ965y6NbXxuW7qboqv2THPWBCQ9gdOFXqGbnB_gV_n53qD-mLeyms/s1600/IMG_8120.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGM3J7_ZPKg0GompdH18UHzycokH0mj3Ba6rwb9sPnhW18qN5m4sJOjG1z_UNdMemNUEtc1dlCUiQeOhyphenhyphenml7C_xzJ965y6NbXxuW7qboqv2THPWBCQ9gdOFXqGbnB_gV_n53qD-mLeyms/s320/IMG_8120.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wearing a bike helmet necessitates a new hairdo that won't be wrecked post helmet. I learned this hairdo from a 12-year-old on YouTube</td></tr>
</tbody></table>
A high mileage road bike, the tandem is not. We decided one day to have brunch somewhere far away, and we clocked 54 miles that day. By the end of that day, we were hurting! The seats were uncomfortable, and worst, when were around mile 48, we started getting passed by all the "serious bikers, " those decked out in spandex and aerodynamic helmets. Most of them felt the need to say something to us. And because I was hangry and sore, it took all my might not to bite their heads off. One guy suggested that we were in the middle of a date, and he asked me where our bottle of wine and baguettes were hiding. Others suggested that I didn't need to pedal, or that I was already not peddling. I grimaced, which I think they took for a smile. To be fair, though, see the picture of us below. Dorks. The ladybug hat with the Nutcase label doesn't help, although I love it dearly.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiI6GsXzIGXRa2E-mL1SdIZClLV6cXKrK1UzAm5Jmp3Oqbo8KQiGRMh2mzk-jfO7sI2LdBmNyelgYuvsuXbufUpr6SXztg7O05bDpliOoJ657MJepkVSFJjRz-IjGQ-fdGEh3mpTocNBA/s1600/IMG_8154.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiI6GsXzIGXRa2E-mL1SdIZClLV6cXKrK1UzAm5Jmp3Oqbo8KQiGRMh2mzk-jfO7sI2LdBmNyelgYuvsuXbufUpr6SXztg7O05bDpliOoJ657MJepkVSFJjRz-IjGQ-fdGEh3mpTocNBA/s320/IMG_8154.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Could this be why people think we're dorks?</td></tr>
</tbody></table>
Stokers get very little respect. Everyone thinks I'm along for the ride, as if I'm a child on a bike trailer. It's not a passive position, because if I'm not paying attention, I could lean the wrong way and throw us off. Peddling when we have to go the same rate and the boy is in control has also been something we're working on smoothing out. Standing up to pedal when the bike shifts into an extremely low gear and the crunch noise happens meant that we needed to learn when to tell each other what's going on.<br />
<br />
The first time we bombed down the hill, I demanded a cyclometer so I could see just how fast we were going so we could quantify how fast/slow is reasonable. The boy sort of understood the intent, and after the cyclometer was installed, he informed me that I scream when we go over 33 miles per hour. I've gotten better, and my current scream speed is 37.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRU-U7Ock0bP1ecosj6ByCToQH8xQI6yA2f5q_YKuDki__SVUI8NbK0xSCBaQox4RERuJg1yWi9efFbb34Mn2BfvfcCv_MeU-GJjAby8zlZoykoxubzxVqQhV97wah-ZZWJjHkGhl2He0/s1600/IMG_8164.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRU-U7Ock0bP1ecosj6ByCToQH8xQI6yA2f5q_YKuDki__SVUI8NbK0xSCBaQox4RERuJg1yWi9efFbb34Mn2BfvfcCv_MeU-GJjAby8zlZoykoxubzxVqQhV97wah-ZZWJjHkGhl2He0/s320/IMG_8164.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The day we loaded the tandem with toilet paper</td></tr>
</tbody></table>
The bike has also been an excuse to hit happy hours around town, and to drink lightly during said happy hours since there is a hill to be conquered to get home. (I highly recommend happy hour at <a href="http://lamarchaberkeley.com/" target="_blank">La Marcha</a> in Berkeley.) Although we need these rains and I'm hoarding the rain water for my garden (see all the rain barrels on <a href="https://www.instagram.com/sungoldtomato/" target="_blank">my IG account</a>), I'll be happy to hop on the saddle again when the weather dries out.wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com4tag:blogger.com,1999:blog-3581964935343971731.post-69717101355649823302016-01-23T14:22:00.000-08:002016-01-23T14:22:00.149-08:00Foraging the BayHerring season is here! Since the boy struck out catching any herring (timing is everything, and we were out of town at the height of the local herring spawn), we decided that a consolation prize would be herring eggs. <div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchVEbgWijb6nzJyYK_ydf6FmIkDH3v6mCdjK5amEvJ6cG312yt01Ni8LBt5OBmk2lGIG1xaCdnJ_tzqVmOP52MoEKcMyRnacG1xBDHPEVJKVrcytfgD-MIrEsjx-Phz_k5AKPt9DvjwE/s1600/IMG_1276.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchVEbgWijb6nzJyYK_ydf6FmIkDH3v6mCdjK5amEvJ6cG312yt01Ni8LBt5OBmk2lGIG1xaCdnJ_tzqVmOP52MoEKcMyRnacG1xBDHPEVJKVrcytfgD-MIrEsjx-Phz_k5AKPt9DvjwE/s400/IMG_1276.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herring eggs on seaweed</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We now have a jar of brined herring eggs, and they are rad. Not surprisingly, they're crunchy, slightly salty, and mildly fishy. It's their crunch that makes me want to sprinkle them on everything I eat. I even mixed some in with mashed potatoes the other day.</div>
<div>
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGRLXYM7WHBrEmrQBBVOv2IbvZ5v9GC2bcFF1Vg5IU6m9U9XtQrYtzbglawwVXhIBoA2yYtnysdmBoDCghCQUZdEgI6GA_WPA-CSqTvWvkEIno33_SC4_euNMJnlbWW4p9zrh3s1sBBs/s1600/IMG_1278.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGRLXYM7WHBrEmrQBBVOv2IbvZ5v9GC2bcFF1Vg5IU6m9U9XtQrYtzbglawwVXhIBoA2yYtnysdmBoDCghCQUZdEgI6GA_WPA-CSqTvWvkEIno33_SC4_euNMJnlbWW4p9zrh3s1sBBs/s400/IMG_1278.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brined herring eggs - they should last a few weeks refrigerated</td></tr>
</tbody></table>
<br />
Still, as pleased as I am with our consolation prize, I wish he was able to score some herring. I had dreams of making pickled herring, but that is not to be. Our salmon supply is almost out, and I've become accustomed to having fish a few times a week. Even better is that I don't cook or clean any of that fish since this is the boy's thing.<br />
<br />
If you'd like to chase herring, the best way to keep track of the spawns is by checking the CDFW's herring blog: <a href="https://cdfwherring.wordpress.com/">https://cdfwherring.wordpress.com</a>. The herring come to the Bay Area from November to February, and the chase is on when they get here because, as mentioned earlier, timing is everything. We were in town a few days after the big spawn in Richmond, and we didn't get squat.</div>
wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com0tag:blogger.com,1999:blog-3581964935343971731.post-74952252746687098602016-01-10T20:38:00.004-08:002016-01-11T13:20:33.475-08:00Happy 2016!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPoVuMlvgnWGu6DuC6hzg3VW_-Ar4LG7S8W9GlYZUIJ95XZ0rpb580juaCvRtNxxL-OR863XUcHTvr05ck-_xjANoXAx2D7Uq_MrP6FZ8UqBZF-xyg3vH44JrEDORj58iDNKUpkliNXg/s1600/IMG_7633.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPoVuMlvgnWGu6DuC6hzg3VW_-Ar4LG7S8W9GlYZUIJ95XZ0rpb580juaCvRtNxxL-OR863XUcHTvr05ck-_xjANoXAx2D7Uq_MrP6FZ8UqBZF-xyg3vH44JrEDORj58iDNKUpkliNXg/s320/IMG_7633.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Diwali Cow</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Happy New Year! Although it's been awhile since I've nurtured my blog, there have been many things happening that are worth documenting. Sadly, Instagram is so, well, instant that <a href="https://www.instagram.com/sungoldtomato/" target="_blank">once I post something there</a>, I feel like it doesn't need mentioning again. But, as I found out last night when I wanted to make <a href="http://spindlesandspices.blogspot.com/2010/08/braised-lotus-root-renkon-kinpira.html" target="_blank">renkon kinpra</a> for a dinner party, Instagram has it's downfalls. It's not searchable, and it's not the right format for more than a few sentences at a time.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjraH8n0CDSFuSynNPuYzIlO1fZd6dFRP3ij_uMzr3fHVJZpVY5RvXoX_IwERdCUgr0Qx4GvGvYK1BnedHkAJ1a8ipEOr9NrNc_DxVT23KkqlbuM15VwSqwd66pliPC8an2mnDTRIGE6gQ/s1600/IMG_7836.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjraH8n0CDSFuSynNPuYzIlO1fZd6dFRP3ij_uMzr3fHVJZpVY5RvXoX_IwERdCUgr0Qx4GvGvYK1BnedHkAJ1a8ipEOr9NrNc_DxVT23KkqlbuM15VwSqwd66pliPC8an2mnDTRIGE6gQ/s320/IMG_7836.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cow and dog on Goan beach</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Last November, I spent three weeks on a food tour of India. What this trip did was make me and the boy go on an Indian cooking spree that still hasn't fully ended - and I hope it never does! It also made me hungry to visit the country again, because I only visited a handful of cities (Dehli, Agra, Bijapur, Udaipur, Jaipur, Mumbai, Goa). The regional differences surprised me. For example, even if I spoke fluent Hindi (one of India official languages), there would be people who wouldn't be able to understand me. To an American, that's such a strange concept because I can speak English anywhere in the USA and it would be reasonable to expect that the person I'm talking to also speaks English. Not so with Hindi in India. I met a women born and raised in Mumbai who couldn't speak any Hindi, but she spoke fluent English.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Since the trip, I've been immersing myself in Bollywood movies and music, Indian history (I finally broke down and watched the movie Ghandi, and am watching every food show on India that Netflix instant streaming has to offer. The more I learn, the more I find that I need to learn more. There's serious talk about going to India again this year, this time Southern India, and taking mostly cooking classes and maybe a few yoga classes. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Remind me to tell you one day about how I almost tipped a raj - luckily , the crisis was averted by dumb luck.</div>
<span id="goog_1759899589"></span><span id="goog_1759899590"></span><br />wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com0tag:blogger.com,1999:blog-3581964935343971731.post-6149009627843843502015-09-14T12:44:00.001-07:002015-09-14T17:30:29.275-07:00Tempeh for the People<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fki2TQtVcT6XU-QJ3ZUmrU0fsZzfxSHDJ2PysUqnZt8rRbQnQlXPNM5myw_cAGmOoUG6pZifWVob5GDGsYn081scFnpyxk3Z5EHF84J_E-q50KTCrX0BkuolRNvLJz6-b3q99blI29g/s1600/IMG_6855.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fki2TQtVcT6XU-QJ3ZUmrU0fsZzfxSHDJ2PysUqnZt8rRbQnQlXPNM5myw_cAGmOoUG6pZifWVob5GDGsYn081scFnpyxk3Z5EHF84J_E-q50KTCrX0BkuolRNvLJz6-b3q99blI29g/s320/IMG_6855.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tempeh pan fried with chorizo seasoning</td></tr>
</tbody></table>
I've been on a tempeh kick for the past 3 weeks. And, as you may have figured out by now, when I get into something, I *really* get into something. So far, I've made 3 batches of tempeh, one with soybeans, another with soybeans and adzuki beans, and another with soy/adzuki/mung beans. All three have been delicious!<br />
<br />
If you've every looked into making tempeh yourself, believe it when you read that fresh tempeh is nothing like the stuff you buy pasteurized and packaged in the stores. Fresh tempeh smells nutty, slightly sweet, and mushroomy. When cooked, which is the only way to eat it, the nutty flavor is intensified. I'm experimenting with different additions to my mixes, so far adding different beans. I want to try a batch with added sesame seeds and peanuts (not together, though).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwLiycI-WdFwDJZzWKKEmd4cbpxTy4e5BkFyud2Y_5rl1d7DK0LHvVfGYRmwKk0qJoczoxXGQzIl6Mytj8hWszqk6_KGww41HIZM_9D2iUXy2vCk8pnkFpKA3vTHQFdbfnVwaYOUp5RMY/s1600/IMG_6834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwLiycI-WdFwDJZzWKKEmd4cbpxTy4e5BkFyud2Y_5rl1d7DK0LHvVfGYRmwKk0qJoczoxXGQzIl6Mytj8hWszqk6_KGww41HIZM_9D2iUXy2vCk8pnkFpKA3vTHQFdbfnVwaYOUp5RMY/s320/IMG_6834.JPG" width="320" /></a></div>
<div style="text-align: justify;">
</div>
<br />
For my first batch, I followed the known methods carefully, incubating my tempeh in a perforated plastic bag. It turned out delicious and was a good confidence builder.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbuo_LRo3-wbHte312_WXvtggj_pHMkCaRMKEd-wFu4MhXbayksFH7AoSbjfTXh24Qh7bnE_PuRKUdihZgM8lfsn6Q-r6CRfv4iTS6TP1MK_wcHFnMtn-8UsRdQibMrq8LEQFbHJYb3s/s1600/IMG_6869.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbuo_LRo3-wbHte312_WXvtggj_pHMkCaRMKEd-wFu4MhXbayksFH7AoSbjfTXh24Qh7bnE_PuRKUdihZgM8lfsn6Q-r6CRfv4iTS6TP1MK_wcHFnMtn-8UsRdQibMrq8LEQFbHJYb3s/s320/IMG_6869.jpg" width="320" /></a></div>
<br />
For my second batch with adzuki beans and soybeans, I pressure cooked the beans together. This was a mistake because while the soybeans stayed firm, the adzuki beans disintegrated. Still, not wanting to throw away anything, I forged ahead and mixed in the tempeh starter, <i>Rhyzopus oligosporus</i>. I also used glass containers with no holes during incubation. The mycelium took off! I was so glad that I didn't dump that batch over a perceived mistake.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUt4zGJ9aDmiKzRwUlkBQv3BAyy4d6CNpWYtNyVfSr_dt5UoWmqGiUZd9iTFHEC-MD7sTcbBLfcjyMhZEC-nFF-iNFYm29TJ36hUKyV1E3xmF1Kco-pmgYdaHbrR-yyL3efUpkbiiO6fU/s1600/IMG_6879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUt4zGJ9aDmiKzRwUlkBQv3BAyy4d6CNpWYtNyVfSr_dt5UoWmqGiUZd9iTFHEC-MD7sTcbBLfcjyMhZEC-nFF-iNFYm29TJ36hUKyV1E3xmF1Kco-pmgYdaHbrR-yyL3efUpkbiiO6fU/s320/IMG_6879.JPG" width="320" /></a></div>
<br />
When you don't use a plastic bag to tamp down the mold, it begins to look a little gnarly.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRUK9r3Upr3BABZWqXXRt6eQ1sNnKjoYPsKAHc0V82oYCi7xR6-Leb5X5fmytW7fS3uNSH7aV0609UzPzrLDkKqqs51IzH8rgGvDK7KLiqnFZ-84TeEhWpkqgkLhsvZySG0pya3VZlRc/s1600/IMG_6881.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRUK9r3Upr3BABZWqXXRt6eQ1sNnKjoYPsKAHc0V82oYCi7xR6-Leb5X5fmytW7fS3uNSH7aV0609UzPzrLDkKqqs51IzH8rgGvDK7KLiqnFZ-84TeEhWpkqgkLhsvZySG0pya3VZlRc/s320/IMG_6881.jpg" width="320" /></a></div>
<br />
However, just cut the tempeh crosswise and you'll get the familiar form factor. I like how the jar made this batch of tempeh round, perfect for burgers.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AE3zYRsfk2-9QwEpYk1iaMywZBGPu3UdslnsfCbmeyTWadfZIEnSh-noGKvXOPSX6FsgBd2qihR7-VQGYKLiFXmhicYBKOzON7bqRhodH5uhokKenKj9cSjJUTUf1v0ZkoIADAGmhtg/s1600/IMG_6884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AE3zYRsfk2-9QwEpYk1iaMywZBGPu3UdslnsfCbmeyTWadfZIEnSh-noGKvXOPSX6FsgBd2qihR7-VQGYKLiFXmhicYBKOzON7bqRhodH5uhokKenKj9cSjJUTUf1v0ZkoIADAGmhtg/s320/IMG_6884.JPG" width="320" /></a></div>
<br />
My third batch took longer than 48 hour to form because I filled an entire jar to the top with the bean mixture. After 2 days, only the top half had enough mycelium, so I cut off the good part and put the rest in a shallow stainless steel try. The change of container gave more oxygen to the tempeh, and it finally took off. So, if you don't use a perforated container, only fill the tempeh mixture a 2-3 inches high so moisture evaporates instead of condensing in the container.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvnOPFeHjwznig0lhp_lm5oeIx-fhp2Uvet0_EM6rK5SX5vl1FaD1NsLDz95n5u_apDbt66o4yk_mwlvwZopriUgB0Aw7Jn7WWGjCA7XS-l3Lqb4bvZyReJT3blA55XHMPGOgd1WFtw0/s1600/IMG_6930.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvnOPFeHjwznig0lhp_lm5oeIx-fhp2Uvet0_EM6rK5SX5vl1FaD1NsLDz95n5u_apDbt66o4yk_mwlvwZopriUgB0Aw7Jn7WWGjCA7XS-l3Lqb4bvZyReJT3blA55XHMPGOgd1WFtw0/s320/IMG_6930.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious tempeh sandwich</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Between the tempeh I'm making and the fish the boy is catching, we really don't have a need to buy meat. It's pretty cool! </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
So far, I've made a <a href="http://www.onegreenplanet.org/plant-based-recipes/vegan-tempeh-reuben-sandwich/" target="_blank">Rueben marinade</a> and a traditional, Indonesian marinade of salt water, ground coriander, and crushed garlic. Both were delicious.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Tempeh hasn't really taken off in the US, although at various times, optimistic vegetarians predicted that tempeh was going to be the next big thing. One optimist lives near me in Lafayette, CA, and he co-wrote The Book of Tempeh (an excellent read). I think one reason that DIY tempeh hasn't taken off is because people get grossed out by mold. When I posted mold pictures on Facebook and Instagram, there wasn't a favorable reaction. What I though was cool, others thought was spoiled and gross. Does this look any worse than mold-covered hanging sausages, blooming cheese, or a dead meat animal? To me it doesn't. It's the reality of food. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Lately, I've been thinking of tempah as tofu's wild, tastier, cousin. I love tofu, especially fresh tofu, but it's a bitch to make in comparison to tempeh. Plus, it's mild. Tempeh, depending on how long you ferment it, can have a blue cheese funk.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
If you want to make your own tempeh, I got my starter from <a href="http://www.culturesforhealth.com/tempeh-starter.html" target="_blank">Cultures for Health</a>.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
My blog posts are infrequent, at best, so if you want to see what I'm up to, <a href="https://instagram.com/sungoldtomato/" target="_blank">follow me on Instagram</a>. My user name is <a href="https://instagram.com/sungoldtomato/" target="_blank">sungoldtomato</a>.</div>
wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com2tag:blogger.com,1999:blog-3581964935343971731.post-4710597669034057492015-08-03T08:00:00.000-07:002015-08-03T08:00:06.716-07:00Preserving the Catch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5CDXHnP2ul5_8UqbcCKB4mlE0EltpUf4Vy5XQujtPpT-9MgyRsynjbF6O06H6t5r5Xd64jxQnMudUZZ2C6UbMyyWL1JcsxrWOiAMXDXtalxJNuVqpln5TCSM47eNnntpcymWQBPp2y4/s1600/IMG_6667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5CDXHnP2ul5_8UqbcCKB4mlE0EltpUf4Vy5XQujtPpT-9MgyRsynjbF6O06H6t5r5Xd64jxQnMudUZZ2C6UbMyyWL1JcsxrWOiAMXDXtalxJNuVqpln5TCSM47eNnntpcymWQBPp2y4/s320/IMG_6667.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Once a week, the boy has been kayak fishing. For the most part, he isn't catching that many fish and we can eat what he catches within the span of a few weeks. Recently, however, he brought back a ridiculous haul of rockfish and ling cod from Half Moon Bay. It was time to learn some different ways to preserve fish.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJUgDGW8T8oOwX_0uPMJ0_5CQJgMvJSucMSGAJVJ4go_h9zvRRf2gI-_kWX1HMHIphYLlWKSKwBT0kCALwKZ0qPQK1yx-73c0UoeyIeihECrWeks0gA7k42QJ1D4lQPkBAf4ADBozIbc/s1600/IMG_6683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJUgDGW8T8oOwX_0uPMJ0_5CQJgMvJSucMSGAJVJ4go_h9zvRRf2gI-_kWX1HMHIphYLlWKSKwBT0kCALwKZ0qPQK1yx-73c0UoeyIeihECrWeks0gA7k42QJ1D4lQPkBAf4ADBozIbc/s320/IMG_6683.jpg" width="320" /></a></div>
<br />
My first experiment was salted rockfish, fashioned after Spanish bacalao. I layered a couple of fillets with salt, and then let them rest in the refrigerator for 48 hours.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5Oz_SOi6WROMXuRX0xy901L5-AsmbBqnKA_Y029N6Fv00GfPFI4HJ9g3UUe3gUn-XdtNsXVJLGdFf5rByvAUTpGIAQh8U2XpaZbFZwsD9WMTpsGh2mWcAv5Dqmlr45NhyP6V3ia9rdA/s1600/IMG_6685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5Oz_SOi6WROMXuRX0xy901L5-AsmbBqnKA_Y029N6Fv00GfPFI4HJ9g3UUe3gUn-XdtNsXVJLGdFf5rByvAUTpGIAQh8U2XpaZbFZwsD9WMTpsGh2mWcAv5Dqmlr45NhyP6V3ia9rdA/s320/IMG_6685.JPG" width="320" /></a></div>
<br />
After a brief rinse, I dehydrated them at 145°F for 10 hours, at which point they were leathery. For now, I'm storing them in the freezer in a plastic bag, but I have a stainless steel airtight box on order that will hopefully be a plastic-free solution to storing the dried fish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharSLcQI-zNXDE962RjH_94HW3mkQ9z3WS5rnfKT1VBB7hSIcPOqQn8vKSr8-tP9MEQXeNzb6XusXJC2qG8Z6RhEk9qvxNKhNo491ULbmDZL7koqOpbN4h0c_fR0gYDFnRmqhZHtJtI-I/s1600/IMG_6722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharSLcQI-zNXDE962RjH_94HW3mkQ9z3WS5rnfKT1VBB7hSIcPOqQn8vKSr8-tP9MEQXeNzb6XusXJC2qG8Z6RhEk9qvxNKhNo491ULbmDZL7koqOpbN4h0c_fR0gYDFnRmqhZHtJtI-I/s320/IMG_6722.jpg" width="320" /></a></div>
<br />
I have yet to cook with the salted rockfish, but I'll report back when I do. Hopefully, my NorCal bacalao will turn out delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tAwEhj8Fazl-0MTgqMlHEACOGX-0WHJrpUvKckiqKQQTcmWFj-uZCd2c9zZ8ooObf8qGK73ZosHg9GhGEhfx6uwSaFVdbbFyBG_CLad-fshbNPDl0ogkrHeSKNZKryI99Umd9t_wqps/s1600/IMG_6730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tAwEhj8Fazl-0MTgqMlHEACOGX-0WHJrpUvKckiqKQQTcmWFj-uZCd2c9zZ8ooObf8qGK73ZosHg9GhGEhfx6uwSaFVdbbFyBG_CLad-fshbNPDl0ogkrHeSKNZKryI99Umd9t_wqps/s320/IMG_6730.jpg" width="320" /></a></div>
<br />
The second fish experiment was cured salmon. The boy's kayak fishing partner caught a 10-lbs king salmon off of Bodega Bay, and he was kind enough to share the fillets. We ate some right away with herb butter, and I chose one filet to cure with salt, sugar, peppercorns, parsley, and dill. I had to weigh the salmon down to press out the excess liquid.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSO3vFewWrIlc474EVvTEICYg38Yg454XVDbakJwxUQ3D3kRVPtyhUWZTqWMqGmgn0Zzaugti1cSmub2a1KAVuXtHpfehXiznQBHKVjvJBk9iY3e67YsjekMzNXHqROHAAJzrVRIK_xoQ/s1600/IMG_6753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSO3vFewWrIlc474EVvTEICYg38Yg454XVDbakJwxUQ3D3kRVPtyhUWZTqWMqGmgn0Zzaugti1cSmub2a1KAVuXtHpfehXiznQBHKVjvJBk9iY3e67YsjekMzNXHqROHAAJzrVRIK_xoQ/s320/IMG_6753.JPG" width="320" /></a></div>
<br />
It's good! I have a huge chunk of salmon to cook with or to enjoy as is - such a luxury. Usually, I don't even buy cured salmon because the local, wild-caught stuff is expensive (I spied it at $24/lbs at Whole Foods), so it's going to be fun figuring out different ways to use this. If you have a favorite recipe with cured salmon, please let me know!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5VDUM6MtkaBOJBfhIksL3plKUg_gAnxZYF9OBFdLjMlgL6OAZT28r-ffpCkRDxJS0Wjfr8MAsK8QuvIS3uy887hdf189NsCYzEwOZuzrGaj8YK0D8VgxFXH68vrV1HeM9X98IS51SUg/s1600/IMG_6754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5VDUM6MtkaBOJBfhIksL3plKUg_gAnxZYF9OBFdLjMlgL6OAZT28r-ffpCkRDxJS0Wjfr8MAsK8QuvIS3uy887hdf189NsCYzEwOZuzrGaj8YK0D8VgxFXH68vrV1HeM9X98IS51SUg/s320/IMG_6754.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Since we ran out of paper towels, I decided to put together a jar of rags that we can use in place of paper towels in an attempt to waste less. So far, this has been an easy transition with minimal complaining from the other occupant of this place, but nothing really disgusting has gone down yet (no puking animals). I have a feeling the second that one of us has to deal with something gross, we may cave and the paper towels will reside on the counter once again. But, for now, this works and is minimal effort.</div>
<br />wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com1tag:blogger.com,1999:blog-3581964935343971731.post-47659713492533846292015-07-29T12:55:00.001-07:002015-07-29T12:55:37.474-07:00(Not My) Grandmother's Slippers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-A44d8a8dnelTIGV97uT_PwEY_zCAzEP-ApIzPGkAkfjfaPdm0Av1JSJLZtarObxYJVC3g2ndeUi3ArCIjBD_Kenr2jYdtkTAk7LlDknw3_tvj9zae1wW8NDfCfcrnWCn0huIoHr0LCY/s1600/yarma_medium2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-A44d8a8dnelTIGV97uT_PwEY_zCAzEP-ApIzPGkAkfjfaPdm0Av1JSJLZtarObxYJVC3g2ndeUi3ArCIjBD_Kenr2jYdtkTAk7LlDknw3_tvj9zae1wW8NDfCfcrnWCn0huIoHr0LCY/s320/yarma_medium2.jpg" width="320" /></a></div>
<br />
I'm still knitting! I know that it doesn't seem like it, but I do have some small projects that I'm clicking away on while watching American Ninja Warrior, a guilty indulgence that motivates me to climb harder routes at the gym.<br />
<br />
These slippers are for a friend who fondly remembers getting new pair of slippers annually from her grandmother. Although her grandmother is no longer here, my friend did have her grandmother's pattern and the last pair of slippers (preserved in a Ziplock bag) tucked away. With those items in hand, I was able to recreate the slippers - I'm a sucker for a challenge.<br />
<br />
I love the way these turned out. They do remind me of something my grandmother or an elderly relative would knit for her beloveds.<br />
<br />
These slippers were cool because they are knit flat and then seamed together. My project notes are <a href="http://www.ravelry.com/projects/wildtomato/lisas-grandma-slippers" target="_blank">here</a>.<br />
<br />
Does anyone know of a similar pattern? I was trying to find the original source, but no luck.wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com0tag:blogger.com,1999:blog-3581964935343971731.post-63728840767745798732015-06-29T08:00:00.000-07:002015-06-29T08:00:01.872-07:00Vegan Truffled Mayonnaise Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhworRr79wpv4oi_LcgFmES3pSdbn9kEIcauSNOswbFNhdtQtH8ekOBaCbzb7Bb9oCk48PKZctDjiVDqO5n_RCOUo0JnWlts0QRNGd4JnzfnQNmXkP5IGTf79bGqWaPTx7LEQZ4_KWrL10/s1600/IMG_6478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhworRr79wpv4oi_LcgFmES3pSdbn9kEIcauSNOswbFNhdtQtH8ekOBaCbzb7Bb9oCk48PKZctDjiVDqO5n_RCOUo0JnWlts0QRNGd4JnzfnQNmXkP5IGTf79bGqWaPTx7LEQZ4_KWrL10/s320/IMG_6478.jpg" width="320" /></a></div>
<br />
The aquafaba mayo obsession continues! A few beautiful artichokes made their way into my produce cart, and I just so happened to have some aquafaba on hand because I can't stop making <a href="http://www.veganricha.com/2015/06/chickpea-rice-pulao.html" target="_blank">curried chickpea rice pulao</a>. Artichokes call for mayonnaise, and hence this recipe was born!<br />
<br />
I have a stockpile of aquafaba and some freeze dried fruit to experiment with now (Safeway carries organic free dried fruit, and Trader Joes carries regular freeze dried fruit)! Powdered freeze dried fruits are a wonderful way to use natural flavoring and coloring to cakes, macarons, and other baked goods without adding extra moisture, so I'm excited to start experimenting! I really want to make a vegan mochi cake.<br />
<br />
Although I'm an omnivore, I've found that creativity can be induced when I restrict ingredients. I've made the most amazing food when forced to cook from my pantry, and cooking this way gets me out of ruts. That seems backwards, but cooking this way challenges me and makes me create instead of following along.<br />
<br />
<b>Vegan Truffled Mayonnaise</b><br />
<i><br /></i>
<i>makes 1 to 1 1/2 cups of mayonnaise</i><br />
<br />
1/4 C aquafaba<br />
2 T white truffle oil<br />
1 T white wine vinegar<br />
1/2 tsp <a href="http://spindlesandspices.blogspot.com/2015/06/homemade-garlic-salt.html" target="_blank">homemade garlic salt</a> (use 1/4 tsp if using store-bought garlic salt)<br />
1 T Dijon mustard<br />
3/4-1 C peanut oil (any neutral oil will do)<br />
<br />
special equipment: immersion blender or blender<br />
<br />
Blend together the aquafaba, white truffle oil, white wine vinegar, garlic salt, and Dijon mustard on low speed. After a few seconds, start drizzling in the oil until the mixture emulsifies. Continue to add at least 3/4 C oil. Stop blending and taste the mixture, adding more salt or vinegar if necessarywildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com0tag:blogger.com,1999:blog-3581964935343971731.post-45322325813560623742015-06-24T08:00:00.000-07:002015-06-24T08:00:04.616-07:00Homemade Garlic Salt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhRs4X3qSgyVCM6VthcUgB-_5Z-xkLcOIJxhtsqBdzxStBTm8j81PXXzdaC_3tgLdnNayrnQVqG9ElR_yr8mXbH2jips5-xADQIjH0T83W_BeoZkgqGp25sQH5WBi1qw9K-FZpS50Mbo/s1600/IMG_6446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhRs4X3qSgyVCM6VthcUgB-_5Z-xkLcOIJxhtsqBdzxStBTm8j81PXXzdaC_3tgLdnNayrnQVqG9ElR_yr8mXbH2jips5-xADQIjH0T83W_BeoZkgqGp25sQH5WBi1qw9K-FZpS50Mbo/s320/IMG_6446.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
For consecutive weekends, the boy has spent half his time kayak fishing. What this means is that, if we're lucky, once a week we have fish for dinner. Fish smells like, well, fish, so the best way to prepare it without being reminded that we had fish for dinner days later is to grill it outside. Especially since we're eating different fishes and want to compare their tastes, we're marinating them the same way with shake of salt, a grind of black pepper, a drizzle of olive oil, a mince of garlic, and a squeeze of lemon. So far, we've had striped bass, rock cod, halibut, and skate (listed in order of my preference) prepared this way.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The boy has been asking me to pick up garlic salt from the store for ages because sometimes the fresh garlic burns on the grill, and I've hesitated because it seems stupid to buy something that I knew had to be easy to make, especially with our dehydrator. So, when we found ourselves in Martinez as the farmers' market was closing, we struck a deal with a garlic vendor and got 3 pounds of garlic for $3. Score! Now, it was time to figure out how to make garlic salt.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrr9ILM3RaI0_p4khe3yYefel41Qi6YrKmM9a_Mm4229wqu0zW7CS_kaAkiQ0hR7IlciVMG2usMzep0RdKCpgPhVW-0IoS8x7nBWapaLBjLoZWP-shMcJaRWrD02BFx5h-rRYF2BOBbEs/s1600/IMG_6437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrr9ILM3RaI0_p4khe3yYefel41Qi6YrKmM9a_Mm4229wqu0zW7CS_kaAkiQ0hR7IlciVMG2usMzep0RdKCpgPhVW-0IoS8x7nBWapaLBjLoZWP-shMcJaRWrD02BFx5h-rRYF2BOBbEs/s320/IMG_6437.JPG" width="320" /></a></div>
<br />
The hardest part is peeling the garlic, which is to say, making garlic salt is not hard. Once the garlic cloves are peeled and washed, it was quick work to chop it up and spread it out on a dehydrator rack. I put the temperature to 125 °F, the vegetable setting, for 8 hours.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMw9_R3Qbzl6M5ZN2lBC1tYVmiQw62GAgsuvy69HHgIb0r5KYp14t-UPy70i_2xrJ6ON8epV-ksydec9T_mEqDf1gfRyongw-Fq3JKwN8evR5opyJjHjpOkBbZ1mz3TLNcR-bvNwJa3oI/s1600/IMG_6435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMw9_R3Qbzl6M5ZN2lBC1tYVmiQw62GAgsuvy69HHgIb0r5KYp14t-UPy70i_2xrJ6ON8epV-ksydec9T_mEqDf1gfRyongw-Fq3JKwN8evR5opyJjHjpOkBbZ1mz3TLNcR-bvNwJa3oI/s320/IMG_6435.jpg" width="320" /></a></div>
<br />
It will smell like <a href="http://gilroygarlicfestival.com/" target="_blank">Gilroy</a> in your house for the first few hours, so you and your roomies will be safe from vampires.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhftloXTI4XvH5fHBcYfUKd60tFvLHNQbmNc0w08wvf7fe4jw8Nq7LbwKrVtAQiiohzEwlA_Y5FKafrSvFB_9TvZHfyNm9sZoU8nFNg5a6WfKCLImpADtbGHZy_xVhGLd3cdbP17A0sOsw/s1600/IMG_6442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhftloXTI4XvH5fHBcYfUKd60tFvLHNQbmNc0w08wvf7fe4jw8Nq7LbwKrVtAQiiohzEwlA_Y5FKafrSvFB_9TvZHfyNm9sZoU8nFNg5a6WfKCLImpADtbGHZy_xVhGLd3cdbP17A0sOsw/s320/IMG_6442.jpg" width="320" /></a></div>
<br />
Once the garlic is dehydrated, let it cool to room temperature, and then pulse it in a blender 4 or times times and assess the volume - my blender has graduated markings on the side, so I saw that I had about 1 cup of garlic. I added 1 cup of flakey sea salt to the blender. If you want your garlic salt less garlicky. add more salt. Continue pulsing the blender until the garlic salt is as course as cornmeal. That's it! Now you have homemade garlic salt. For the quantity I processed, I ended up with about 1.5 cups of garlic salt.wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com2tag:blogger.com,1999:blog-3581964935343971731.post-9496649141346027052015-06-22T08:00:00.000-07:002015-06-22T08:00:01.974-07:00Aquafaba Basil and Sherry Mayonnaise<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxZK9HUgnPhlA4hyphenhypheng9bqeh-GDXj9_ygP7aNyNagXrGY4mtDh6ZclgIj7hQWc4PFhN0d-9aQXtDRR8khOKDMO_Q6wvnkeIqscxfEljBWq_j_EcQ5f6LPJnpuXRBro1tqLEO3KNdobICzE/s1600/IMG_6427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxZK9HUgnPhlA4hyphenhypheng9bqeh-GDXj9_ygP7aNyNagXrGY4mtDh6ZclgIj7hQWc4PFhN0d-9aQXtDRR8khOKDMO_Q6wvnkeIqscxfEljBWq_j_EcQ5f6LPJnpuXRBro1tqLEO3KNdobICzE/s320/IMG_6427.JPG" width="320" /></a></div>
<span data-reactid=".2e.1:4:1:$comment417031201817885_417032291817776:0.0.$right.0.$left.0.0.1.$comment-body.0.3" style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px;"><span data-reactid=".2e.1:4:1:$comment417031201817885_417032291817776:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0"><span data-reactid=".2e.1:4:1:$comment417031201817885_417032291817776:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$text0:0"><br /></span></span></span>
<span data-reactid=".2e.1:4:1:$comment417031201817885_417032291817776:0.0.$right.0.$left.0.0.1.$comment-body.0.3" style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px;"><span data-reactid=".2e.1:4:1:$comment417031201817885_417032291817776:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0"><span data-reactid=".2e.1:4:1:$comment417031201817885_417032291817776:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$text0:0"><br /></span></span></span>
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;">After this week's success with the black bean aquafaba macarons, I decided to try my hand at mayonnaise. I've made egg mayonnaise plenty of times with my immersion blender, using one egg for a batch. I find that this is the perfect amount for my mayo needs, and this usually goes hand in hand with the asparagus and tomato seasons.</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;"><br /></span></span>
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;">It worked! Other than substituting 1/4 C of reduced aquafaba for one whole egg, the recipe is the same as the non-vegan version.</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;"><br /></span></span>
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;">A note about aquafaba: to use it as an egg substitute, the aquafaba should be reduced to the consistency of egg whites. When I first started experimenting with the stuff, I'd refrigerate it after reducing. If the aquafaba gelled in the refrigerator, it has been reduced too much and you'll end up with really dense macarons or mayo. No worries, though, because you can always think it out with a little bit of water.</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;"><br /></span></span>
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;"><b>Aquafaba Basil and Sherry Mayonnaise</b></span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;"><br /></span></span>
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;">1/4 C reduced aquafaba (I used black bean water aquafaba)</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;">1 tsp sherry vinegar</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;">1 tsp mustard</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;">1/2 tsp salt</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;">3/4 - 1 C peanut oil (any neutral oil will do)</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;">1/4 C loosely packed fresh basil leaves</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;"><br /></span></span>
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;">Special equipment: immersion blender or blender</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;"><br /></span></span>
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 12px; line-height: 16px;">Blend together at low speed the aquafaba, sherry vinegar, mustard, and salt. After a few seconds, start slowly adding the oil until the mixture emulsifies. This usually takes me about 3/4 cup of oil, but sometimes it takes a little more. When you get the desired consistency, add the basil leaves and blend until incorporated. Taste for salt and vinegar and adjust if necessary.</span></span>wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com0tag:blogger.com,1999:blog-3581964935343971731.post-89774828772368525472015-06-17T08:00:00.000-07:002015-06-17T08:00:01.934-07:00Black Bean Macarons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnGHukoaJgxXnRjF_08S8a6fkTwIhWFcFe8y5P0CTgFpvR8YatFG0qQdou4eBRxrED9Jt3GtqVliC5pXxB78XFNZN946f4XzoiT8J2mbMlyxB5AOrckLLOyLuoRh2Im0FsZ7NMbITE0M/s1600/IMG_6414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnGHukoaJgxXnRjF_08S8a6fkTwIhWFcFe8y5P0CTgFpvR8YatFG0qQdou4eBRxrED9Jt3GtqVliC5pXxB78XFNZN946f4XzoiT8J2mbMlyxB5AOrckLLOyLuoRh2Im0FsZ7NMbITE0M/s320/IMG_6414.jpg" width="320" /></a></div>
<br />
Since I am sick of eating chickpeas in any form, I decided to make vegan macarons using black beans. Black beans are way more tasty. (Have you ever tried refried black beans mashed with a fruity olive oil and chipotles in adobo? If not, hop to it!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhf71kczZ9UKTrejEDqCN5ELLRE2C8i5ieO4HN4KADKyBqP2dXdHWu9dflgJSjE-cPJpWKt2g7c1Yt7gazi34Hhg-7nh5wIi6YRYSdFBArTqYv11MjSPgvsTRAF4vrsjnhRI1KqPpx-s/s1600/IMG_6401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhf71kczZ9UKTrejEDqCN5ELLRE2C8i5ieO4HN4KADKyBqP2dXdHWu9dflgJSjE-cPJpWKt2g7c1Yt7gazi34Hhg-7nh5wIi6YRYSdFBArTqYv11MjSPgvsTRAF4vrsjnhRI1KqPpx-s/s320/IMG_6401.jpg" width="320" /></a></div>
<br />
<br />
The black bean aquafaba did not look promising at first. I had whip it on high for at least 10 minutes before it got to the soft peak stage. Once I added the sugar, though, it whipped up just like the chickpea aquafaba. There is now way I could have whipped this liquid up by hand, though, because it was going for at least 15 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWuEwU1JzzWF77O_-wBAjMlUuyFYahVY644ZhfRj-HGyibeRHer8Um6Yql_K6z0yrPdKMjZdKUAXIWHuYcA2B8PlAyEGFaKNYb-5LfyvL-qohU_1E-DFhT22WTwzbJQGlzJEi60m8eNo/s1600/IMG_6413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWuEwU1JzzWF77O_-wBAjMlUuyFYahVY644ZhfRj-HGyibeRHer8Um6Yql_K6z0yrPdKMjZdKUAXIWHuYcA2B8PlAyEGFaKNYb-5LfyvL-qohU_1E-DFhT22WTwzbJQGlzJEi60m8eNo/s320/IMG_6413.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
The resulting macaron shells were a lovely shade of light purple. I filled these guys with a pistachio/cocoa/chili ganache to play up the slight fruitiness of the black bean macarons.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I am so relieved that I can make macarons with other types of bean liquid because chickpeas were becoming boring! On the Vegan Meringue group on Facebook, others have reported that they can make meringues from lentil aquafaba, kidney bean aquafaba, and the water that's packaged with fresh tofu. This stuff is so fun to experiment with! </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Has anyone else tried making these and, if so, what type of liquid did you use?</div>
wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com0tag:blogger.com,1999:blog-3581964935343971731.post-80174068564835323102015-06-15T08:00:00.000-07:002015-06-15T08:00:05.769-07:00BBQ Jackfruit Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGfF5k3H13bnHxBj0KEVff2pRt9cQRSa2k6ZnE3np6rHJOB-N1HNvwvGL3VFjK8zKcVVCM0UgIvXk4iegngjgQi4pHjSvlYp6UYjlgTg3a8rtsi7-vMi9YrX978Fxmrdigkqu9zwC2O0/s1600/IMG_6362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGfF5k3H13bnHxBj0KEVff2pRt9cQRSa2k6ZnE3np6rHJOB-N1HNvwvGL3VFjK8zKcVVCM0UgIvXk4iegngjgQi4pHjSvlYp6UYjlgTg3a8rtsi7-vMi9YrX978Fxmrdigkqu9zwC2O0/s320/IMG_6362.JPG" width="320" /></a></div>
<br />
In addition to all the <a href="http://spindlesandspices.blogspot.com/2015/06/aquafaba-is-weird-and-wonderful.html" target="_blank">aquafaba</a> posts, vegan blogs have been buzzing about pulled "pork" sandwiches made from canned jackfruit. The canned jackfruit, I read, had to be young green jackfruit in brine, not the dessert jackfruit in syrup. I was intrigued. While in Sri Lanka, we made a jackfruit curry, and it did have a meaty texture.<br />
<br />
I opted to use canned jackfruit instead of buying one (they are huge, although you can buy partial jackfruits at 99 Ranch) because I read about how sticky and messy they were. If I liked the BBQ jackfruit, I reasoned, I could buy one next time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0FH_1hUmuh3B7u04t6pKLFJxHxmXfkFgx1R8hsZkUx9FhfyPp9gkMHTSXnua5znbwkoVqZxSwhyqfQh3Dzusi8FM_K9eqeo_pjKFejeh3vRtme09-qEWwTzyGWxTAaPLTbAvyhAOC00/s1600/IMG_6367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0FH_1hUmuh3B7u04t6pKLFJxHxmXfkFgx1R8hsZkUx9FhfyPp9gkMHTSXnua5znbwkoVqZxSwhyqfQh3Dzusi8FM_K9eqeo_pjKFejeh3vRtme09-qEWwTzyGWxTAaPLTbAvyhAOC00/s320/IMG_6367.jpg" width="320" /></a></div>
<br />
After I drained and rinsed the jackfruit, I cut out off the core of each segment, leaving the feathery part of the jackfruit and some of the rind.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3POVSkFlVVD0TzdXM9PeZFpE6WC6aVP3zMIlGlh3SfxIkt34WjE8NN4ODDhn0pZOnjxyaRFGeXv4DhCBRKJVO9b9irCzKxFkh_npvq3ozOiKepr0Agg84X8bIJc2ndEjxSGjJU-AXJWg/s1600/IMG_6351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3POVSkFlVVD0TzdXM9PeZFpE6WC6aVP3zMIlGlh3SfxIkt34WjE8NN4ODDhn0pZOnjxyaRFGeXv4DhCBRKJVO9b9irCzKxFkh_npvq3ozOiKepr0Agg84X8bIJc2ndEjxSGjJU-AXJWg/s320/IMG_6351.jpg" width="320" /></a></div>
<br />
After I prepared the jackfruit, I made a BBQ sauce, which I improvised starting with the <i>Joy of Cooking's</i> ketchup recipe. My sauce was like ketchup with a hefty does of liquid smoke, smoked paprika, worcestershire sauce (not vegan), caramelized onions, and brown sugar. Once the sauce was done, I tossed in the jackfruit and simmered it for 30 minutes. After 30 minutes, I shredded the jackfruit just like I would for pulled pork, using 2 forks.<br />
<br />
Since I didn't have hamburger buns but I did have loads of flour, I made Taste of Home's <a href="http://www.tasteofhome.com/recipes/40-minute-hamburger-buns" target="_blank">40-minute hamburger buns</a> recipe. Unwillingness to drive to the store is the mother of invention, in my case.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRwZLnbijdKh252iKtHy7ULPCQxAlr_uFrNq4VtxTOhHD0EnV9kuliZj1J-rOY1IEhjKM0pYVikPeE74HySnpvW9TNIotyaIfTNprzjb2SEKymC5no77_6chAI6p086IMzH8J8tbe9-g/s1600/IMG_6353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRwZLnbijdKh252iKtHy7ULPCQxAlr_uFrNq4VtxTOhHD0EnV9kuliZj1J-rOY1IEhjKM0pYVikPeE74HySnpvW9TNIotyaIfTNprzjb2SEKymC5no77_6chAI6p086IMzH8J8tbe9-g/s320/IMG_6353.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGh5aAYhYJaqmi1ipMKi1r0Xk5AHCQ7d3Rm8axP3F9YzpQztvQccq5KqbPXaMb8tWRD8c4SGZ8jDw8nTTVRVwd_l0jB8QR9oSqpVGrMvYFkR-4dW7NFzlXvJ5jqpSG_baIbxcZyeqakw/s1600/IMG_6356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGh5aAYhYJaqmi1ipMKi1r0Xk5AHCQ7d3Rm8axP3F9YzpQztvQccq5KqbPXaMb8tWRD8c4SGZ8jDw8nTTVRVwd_l0jB8QR9oSqpVGrMvYFkR-4dW7NFzlXvJ5jqpSG_baIbxcZyeqakw/s320/IMG_6356.JPG" width="320" /></a></div>
<br />
The buns turned out beautiful, although the batch I baked with the Silpat were a little too brown on the bottom, so I should have rotated the pans 1/2 way through baking. Flavor-wise, they were simplistic when compared to Acme breads or any other bread with a starter, but for 10 minutes of work, I'm not complaining.<br />
<br />
Will I make this again? Maybe. It tasted mostly like BBQ sauce since the jackfruit absorbs flavors. The texture was much softer than pulled pork, so if I do make these again, I will bake the jackfruit shreds first to firm them up or run them in the dehydrator for a few hours so they can have some chew. The boy thought they were pretty close the real thing. It is easier to keep a couple of jackfruit cans in the pantry than to go out and buy pork if the mood strikes for BBQ sandwiches, so there's that advantage. And, since I always have homemade canned tomatoes around, making BBQ sauce isn't a huge deal.wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com1tag:blogger.com,1999:blog-3581964935343971731.post-43142799272791855952015-06-10T08:00:00.000-07:002015-06-10T08:00:00.209-07:00Macarons! Whoop whoop!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5K8fqH_8W4-dtDP1BJeDp9HRTxN466aCXHHpqcJwxzw3pdZH7abm1V3RiU4eOlLPKlnjagdvN_o_BOX9VMX0e1G5sstoWIErEMeaTTuUP1eljZ0HeLJng00cic3ElyMSWeSbCp3-L5zs/s1600/IMG_6341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5K8fqH_8W4-dtDP1BJeDp9HRTxN466aCXHHpqcJwxzw3pdZH7abm1V3RiU4eOlLPKlnjagdvN_o_BOX9VMX0e1G5sstoWIErEMeaTTuUP1eljZ0HeLJng00cic3ElyMSWeSbCp3-L5zs/s320/IMG_6341.JPG" width="320" /></a></div>
<br />
Finally! I've made 5 small batches of vegan macrons, and it wasn't until the 5th try that I got both feet and no raw middles. To celebrate, I made a coconut pistachio ganache for filling. I wish I had a small piping bag so I could make the filling pretty, but it's me we're talking about! It took me a long time to get the macarons right because I kept on doing stupid things like opening the oven early, peeling them off the parchment paper before they were cooled, and refusing to weigh my ingredients. Baking is tedious for me, while cooking is relaxing. However, I was determined to make these because making macarons out of something I regularly pour down the drain (chickpea cooking liquid) is magical and appeals to my thrifty ways.<br />
<br />
What isn't thrifty is almond flour. The brand I like to use, Bob's Red Mill, goes for about $13/lb when packaged. I like this brand because they grind up blanched almonds, so the bitter skins are removed. However, while at Safeway to purchase a 24-pack of chicken hot dogs (disgusting training treats for Sesame), I saw that there is now a huge bulk section. Safeway had Bob's Red Mill almond flour in bulk, and it was $6.49/lb. Score! Their organic nuts and beans were also several dollars cheaper than other stores, so if you don't think Safeway is the devil, go for it!<br />
<br />
<a href="http://floralfrosting.blogspot.com/2015/05/cookie-dough-macarons.html" target="_blank">Floral Frosting's</a> and <a href="http://letsgobakeacake.squarespace.com/recipes/blueberry-sesame-aquafaba-macarons" target="_blank">Let's Go Bake a Cake's</a> vegan macaron recipes and were helpful. I followed the second recipe, listing all the ingredients by weight and omitting the coloring and seam seeds. Avocados and Ales also has a killer <a href="https://avocadosandales.wordpress.com/2015/05/26/vegan-macaron-troubleshooting/" target="_blank">macaron troubleshooting guide</a>. There Facebook group <a href="https://www.facebook.com/groups/VeganMeringue/" target="_blank">Vegan Meringues - Hits and Misses</a> is also a great resource that includes lots of pretty and sometimes hilariously sad pictures of people's aquafaba experiments.<br />
<br />
For the macaron filling, I winged it. Although I'm not vegan and I could have made a buttercream, I stuck to the vegan theme and made a pistachio ganache that is dairy-free. I'll post the recipe below in case anyone else is interested in trying it.<br />
<br />
<br />
<b>Pistachio Ganache</b><br />
<br />
<div class="MsoNormal">
1/4 c raw
pistachios, whole<o:p></o:p></div>
<div class="MsoNormal">
1 T <span style="mso-tab-count: 1;"> </span>water or non-dairy milk<o:p></o:p></div>
<div class="MsoNormal">
1/2 c<span style="mso-tab-count: 1;"> </span>powdered sugar<o:p></o:p></div>
<div class="MsoNormal">
2 T<span style="mso-tab-count: 1;"> </span>refined
coconut oil<o:p></o:p><br />
pinch of salt</div>
<div class="MsoNormal">
<br /></div>
<!--[if gte mso 9]><xml>
<o:DocumentProperties>
<o:Revision>0</o:Revision>
<o:TotalTime>0</o:TotalTime>
<o:Pages>1</o:Pages>
<o:Words>44</o:Words>
<o:Characters>252</o:Characters>
<o:Company>Andermar</o:Company>
<o:Lines>2</o:Lines>
<o:Paragraphs>1</o:Paragraphs>
<o:CharactersWithSpaces>295</o:CharactersWithSpaces>
<o:Version>14.0</o:Version>
</o:DocumentProperties>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]-->
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>JA</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
<w:UseFELayout/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="276">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]-->
<!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:Cambria;
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;}
</style>
<![endif]-->
<!--StartFragment-->
<!--EndFragment--><br />
<div class="MsoNormal">
Pulse the pistachios to a powder using a Vitamix or other blender. Set aside.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In
mixer, using paddle attachment, mix the coconut oil on medium speed. Add powdered sugar and
ground nuts. Add water or non-dairy milk 1 T at a time, adding more if needed to make the paste spreadable.<o:p></o:p></div>
<br />wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com2tag:blogger.com,1999:blog-3581964935343971731.post-25087838891169426082015-06-08T08:00:00.000-07:002015-06-08T08:00:10.678-07:00Greaseball Hates Your Plant-Based Foods<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA51HoYVeeco0vqJ2NrpyTwE2MdWicDqwj8SUpUkEYtYFXvNIFzdcUBfYCu9CYuFkaFEPmALSdLhb6nMjizDkdNaRaxZQCMoB4C48soEc_T0I8cgLy8__qFpAca3u-NRZ0mkndlgcC9L0/s1600/IMG_6188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA51HoYVeeco0vqJ2NrpyTwE2MdWicDqwj8SUpUkEYtYFXvNIFzdcUBfYCu9CYuFkaFEPmALSdLhb6nMjizDkdNaRaxZQCMoB4C48soEc_T0I8cgLy8__qFpAca3u-NRZ0mkndlgcC9L0/s320/IMG_6188.JPG" width="320" /></a></div>
<br />
Greaseball is a straight up carnivore, and as such, he frowns upon my plant-based food experiments. They leave him hungry.<br />
<br />
Speaking of plant-based food, I watched "Forks Over Knives" last week, and everyone in that movie avoids the "V word" and instead says "plant-based foods." Come on! Just say "vegan" and don't dance around it! At first, I thought they were avoiding the word because they were going to talk strictly about diet and not lifestyle changes, but that wasn't the case. It reminded me of the movie "Let Me Be Frank," when Frank who had already signed a contract to let Cafe Gratitude take over his diet and lifestyle, was dumbfounded when his keepers cleaned out the microwave from his apartment. You know why? Because no one told him, or he didn't figure out, that Cafe Gratitude was a vegan raw food joint. I understand that there is power in words and many people have negative associations with veganism, so it was interring to see how "Forks Over Knives" rebranded vegainism as "plant-based diet."<br />
<br />
As many of you know (and probably why my RSS subscribers are leaving by the handful every week), I am a bit obsessed with nut cheese. I even went to a panel discussion on vegan cheese during Oakland Veg Week, although that was a little weird. The woman next to me said earnestly "You are very brave" during a show of hands of omnivorous audience members - I suspect I was the only one there who was an omnivore because I didn't see anyone in front of me with a raised hand I a felt too weird to look behind me in the room of about 100 people. I was the most excited person in the audience, though! The discussion was interesting, but it was more geared towards vegetarians who were thinking about crossing over to veganism and not those of us who just want to make a good nut cheese for the sake of nut cheese.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50OZd4AP0wusG9gFyeQDHUo8rUva7eu8OjpexKVTLHILGQ1vDfpTw92mMgbz7fuA09OK12zGy1zsi8w8cl-bNBocGAaUoIcQLAHk67GfuQG5_LCyzBDTYLD-NlO_KcmufG-z5_R_3pr8/s1600/IMG_6279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50OZd4AP0wusG9gFyeQDHUo8rUva7eu8OjpexKVTLHILGQ1vDfpTw92mMgbz7fuA09OK12zGy1zsi8w8cl-bNBocGAaUoIcQLAHk67GfuQG5_LCyzBDTYLD-NlO_KcmufG-z5_R_3pr8/s320/IMG_6279.jpg" width="320" /></a></div>
<br />
And speaking of nut cheese, a phrase I find myself saying often, I made the most amazing <a href="http://www.seriouseats.com/recipes/2014/02/gooey-vegan-nacho-cheese-sauce-recipe-food-lab.html" target="_blank">vegan nacho cheese sauce</a> from Kenji at Serious Eats. We paired it with corn chips and black bean burgers and we felt fat and happy afterwards. Why is oozy cheese sauce such balm for the soul? The most interesting part of the recipe was that it achieved it's stretchy properties from russet potatoes that have been put through a high speed blender. There was no kappa carrageenan, agar, or xanthan gum added. Just potatoes! I want to tweak with the flavorings to make a smoked gouda cheese sauce because my last attempt with some carrageenan was a little funky. This nacho cheese sauce is going to get a second life as mac and cheese very soon.wildtomatohttp://www.blogger.com/profile/16600756783674176552noreply@blogger.com0