All posts filed under: Uncategorized

Rainy Day Recipes: Kimchi

Ingredients VEG. 1 Napa cabbage, around 1000g (2.2lbs) 2 bunches of green onions, washed with bulb removed 1/4 medium size daikon, julienned (or whatever is your preference) 2 medium carrots, julienned (or whatev.) 6 garlic cloves, peeled 1 meduim piece of ginger, peeled 2 aisian pears, peeled OTHER 1/3 cup kosher salt 4 tb Korean chili powder (ground chili flakes or sambal can also work) 1 tablespoon fish sauce 1-2 tablespoon Korean salted shrimp (you can also buy shrimp in chili flakes for an extra kick) 1 cup water 1-1.5 tablespoons sugar Instructions Clean cabbage and remove any browned leaves and quarter it. From here you can cut it into strips or larger pieces. Salt the pieces of cabbage evenly, mixing with your hands so that all pieces are lightly coated with salt. Let this sit overnight (generally for eight hours). You’ll wake up to find the leaves softened and wilted. Now rinse the cabbage (I like filling up my sink and soaking it) and squeeze out the excess water (you don’t want super salty …

Drishti

I’ve been absent from writing for quite a while now and each one of my posts seems to read more like an accuse or apology…. though I’m not sure exactly to whom, maybe myself, maybe you. I’ve finally finished with my undergraduate degree, I never actually thought it would take me this long. When I was younger life to me was just linear and (I imagined) if I ever came to a roadblock life would just halt… there would be no option to tread a different path. It still scares me that we only have one life. There’s too much to do, too many things to see, and too many types of people to be and meet. It’s always been frightening to me to just “pick one” of anything, maybe that’s why I am so utterly eclectic…. I’ve been so many different things (job-wise) , lived so many different places, and had so many different influences in this little life of mine. Now I’m looking for jobs in my area of study and it seems so …

Simple & Savory Pumpkin Soup

Most pumpkin recipes I’ve come across feature the sweet, rather than the savory side of pumpkin… but this fall favorite can be as diverse as it is delicious! Here’s a recipe for a savory pumpkin soup with just the right amount of spice. P.S. This is entirely vegan  Savory Pumpkin Soup 3 Serrano chilies (this can vary depending on your spice preference) 4 cloves garlic 1 tsp grated ginger 1 large onion, chopped 1 c olive oil .75 l of vegetable stock 1.5 tbsp tamarind paste 2 tbsp coconut milk   0.5 Kilograms of pie/ sugar pumpkin (the ones used for baking not for carving) 0.5 Kilograms delicata squash 2.5 tsps coriander seeds 2 tsp cumin seeds 1/4 tsp nigella seeds 1/4 tsp mustard powder   Preheat the oven to 450°F. Dice onion and 2 cloves garlic. Saute in a pan until translucent. Put this off to the side. Place the coriander, cumin  and nigella seeds in a dry frying pan and brown over medium heat until they golden & smell nice and toasty. Grind in a mortar and pestle with mustard powder. …

Ode to Autumn

“Fall is my favorite part of the natural cycle. The autumnal equinox, or Mabon, is a time of bounty and gratitude, serving as a reminder that Mother Earth provides for those who venture to convene in nature. Although mostly considered a time to harvest your fall gardens, it can also be a time to plant your own seeds, not just in silent reflection but to actively strengthen your journey through life by challenging yourself to face change and to cultivate new ideals, talents, or desires to be nourished and born into winter’s end.”

Food & Stuff

I’ve been up cooking and canning beet horseradish (Ćwikła in Polish) for tomorrow’s farmers market. I find it surreal sometimes to be selling our “product”. Cooking is my craft and where I’m most in my element. Braising, canning, baking, mixing, shucking, stirring, basting, flipping, folding, frying, mincing –you get the picture– is part of my day-to-day thing… But it is so weird/cool/exciting/nerve-wracking/awesomely odd to be cooking up and serving something that you made by hand…from scratch. I’m proud of the work we do, as we try to be as local as possible, supporting little farm to market co-ops and some awesome farms around Texas. It’s nice to be small-scale, so that we’re actually able to do that. That being said, it is quite a lot of work (of course) and I probably won’t get to bed until around midnight tonight, and then it’ll be up and at ’em around 4 am tomorrow to pack up and head out to the market to sell some handmade Polish dumplings to a crowd of hungry people. I’d like …

Just a Description….

Coocoo of the mourning dove Rivals that of the rooster Cicadas chime in Maraca solo Balmy skin sticks To stagnant sheets Vagabond sheep Gnaw on false-sage brush Dismissive of the dogpear Broached to their coats Ocotillo spirals Thick, blooming buds, so red they almost Burn. Breeze sweeps through Wire fences as though Releasing this endless Summer