Peripatetic philomaths…focusing on what's really important, eating ethically and cleanly, fermenting, foraging/wildcrafting, practicing herbalism, and being responsible stewards of our land. Sharing our photos, musings, and learnings. Still seeking our tribe.
Are you wondering why we post frequently about about meatless meals, since we raise and process our own livestock? Does it seem contradictory to eat animals we raise and also eat vegetarian (or vegan) food? It’s really not…and it’s part of a healthy flexitarian diet.
If you’ve followed us or just taken a look around, you’ve undoubtedly noticed that this blog is replete with posts about fermentation. I ferment things, different things, and often. But I’m not the only fermenter in the family!
Even though I was late to the pressure cooking party, once I acquired my first Instant Pot, I was hooked: I started with a 6 quart this year and recently bought an 8 quart (and almost bought a 10 quart until reason prevailed). With two pressure cookers, you might think that we are pretty well set, but as luck would have it, we were recently gifted another 6 quart Instant Pot!
While I have certain “go to” items I cook regularly, like potatoes, beets, and various soups, I’m always looking to branch out and add new dishes to my repertoire. Since the Instant Pot cooks rice well, why not quinoa?
It was a cold and rainy day…the kind of day meant for indoors pursuits. I had purchased a big, fresh Korean radish (Mu 무) recently, along with scallions, and the time felt right to create something tasty from these ingredients. Having recently met someone who mentioned that she enjoyed kimchi but didn’t make it herself, I decided that some of this batch of Kkakdugi (깍두기) would be gifted.
I’ll confess: I could probably be considered a “Pothead”…an Instant Pot-head, that is! After getting my first one back in July, I have since acquired 2 more, and am pressure cooking on a nearly daily basis. Why? Because it makes short work of tasks that used to take much longer, like making bone broth.
I’ve previously mentioned how fortunate we are to have an Asian (Korean) grocery not too far from where we live; without it, I would be craving kimchi, tteokguk, and kimbap…and I would be very sad, indeed. A special seasonal treat, persimmons also make their appearance at Asian groceries, emblematic of this chilly time of year.