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.
Food is often evocative of memories – and a hot, spicy bowl of mulligatawny stew will always remind me of my friend Sarah. We worked together and became fast friends, and she will always remain, in my memory, one of the kindest people I’ve known. From the first time I tried this dish, the assertiveness of curry juxtaposed with the sweetness of tart apple and raisins made it unforgettable.
I typically make two quart jars of my favorite kimchi, kkakdugi, at a time. The last time I did, though, the second jar became a bit too fermented (it gets very soft and loses that radish crunchiness I like) for my taste. With a lonely, soon-to-be-rubbery daikon in the crisper drawer, it simply made sense to make a small batch of this spicy probiotic condiment.
Faced with ripe bananas growing more spotted by the day, some people might opt to make banana bread. While a respectable choice, I prefer to make muffins…and these banana chocolate chip muffins are just right, with lots of banana flavor, crunchy walnuts, and an occasional chocolate chip.
This is the second post in a series on how I’m using as much of the pumpkins we carved for Halloween as possible. In my previous post, the Ghostbuster-themed jack o’lanterns’ innards provided delightful roasted pumpkin seeds. With plenty of the stately squash left, I needed to find other ways to use it. So why not a dark, toothsome muffin that utilizes the pumpkin “guts”?