When you find a 3.5 pound bag of Bok Choy leaves on clearance for $.99, you snatch it up, right? Right. And then you decide whether to sauté it (delicious!!) or ferment it. This time, I opted for the latter.Continue reading “Frugal Ferments: Bok Choy Kimchi”
I’m just guessing that there may be some people out there for whom having hands redolent of garlic, fish sauce, and gochugaru (고추가루) would be unappealing…but I actually find it rather pleasant. Why? Because I know it means some delectable variety of kimchi is underway. In a couple of weeks, the nascent kimchi – currently salty and crisp – will be perfectly fermented and full of probiotic goodness.Continue reading “Farm Ferments: Hands-On Kimchi”
A few days ago, it felt as if spring might never come…that the cold, wet, and gloom were here to stay, seeping into the very soul. The dour gray sky seemed to press downward with indifference for human discomfort.
With the return of the sun, however, the pall has lifted, and the atmosphere is celebratory: birds are singing and making nests, the grass is greening up, chickens and ducks are laying eggs, and Nature seems (like me) to be smiling today. Though it’s technically still winter, just the suggestion of brighter days is enough to encourage hope to rise like the sap in the silver maple tree. Think spring!
Stroganoff is classic comfort food…and this version contains the goodness of cremini mushrooms, green lentils, and TVP’s protein punch. With just a 15 minute cook time, it’s a quick and nutritious meal!Continue reading “Pressure Cooked: Mushroom & Lentil Stroganoff”
Tea wines are lovely, and easy to make. I’ve discovered, however, that these are not well-suited to evening imbibing because of the caffeine content (though it makes for productive wee-hours writing – yikes), so I figured why not try making decaf tea wine?Continue reading “Winecraft: Tranquil Tea”
The next two notes in the recorder learning lineup are low D and low E (hereafter referred to as just D and E in this post – there are also high versions of the notes), and while the fingering for both is arguably easier than for F, they still pose their own challenges…but surmountable ones.Continue reading “Notes: The Persnickety Propinquity of Low D & E”