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Saturday, July 9, 2016

Kumquat Ice Cream

I've pretty much stopped eating sugar, so have cut way back on desserts and jams and stuff like that. But my office mate was telling me about a whiskey kumquat ice cream that she had on her honeymoon in Chile and I wanted to give it a whirl. This was my inspiration, but I thought the cooked kumquat aftertaste was overbearing, so basically doubled the dairy/fruit ratio. A solid addition to the sorbet chronicles.

1lb kumquats, sliced, so you can take out the seeds
1c raw sugar
pinch salt
1c good yogurt
2c cream, whipped
1T or so vanilla extract

cook kumquats and sugar for ~10 min till they are shiny, add salt, cool
stir in yogurt and vanilla
whip cream and fold in
put in a low wide pyrex dish

freeze, stickblend, freeze, etc

the last bite

Southern Carrot Salad (Koosmali)

We had another indian food party. Made a simple dal, and also a carrot salad and a beet salad following the same technique, but subbing chioggia beets for carrots. Muscade carrots, beets, curry leaves, jalapeno, lemon homegrown. Recipe from Julie Sahni, Classic Indian Vegetarian and Grain cooking. The beet version was particularly non-photogenic, but still tasty!

1lb carrots, grated
1T oil
1t brown mustard seeds
2 jalapenos
pinch asafoetida
1/2 T sugar
8 curry leaves
juice 1/2 lemon
1/4 c or so yogurt

heat oil, add mustard seeds, lid if they pop super vigorously
chilies, asafoetida, sugar, curry cook 30 sec
add carrots, cook 2-3 min, take off heat
when cool add the rest.  super good.

Umbrella Fermented Veg post

Sauerruben (sauerkraut using turnips instead of cabbage)
Sauerruben variants involving beets and other root veg good, too
Lactofermented daikon super good
Lactofermented beet and turnips from Chocolate & Zucchini, made this a few times, good
Sauer Collards meh
Kaanji super good
Fermented Chile Pickle good

Friday, June 17, 2016

Scherpa Fire 17 June 2016

from Sands beach

Thursday, June 16, 2016

Scherpa Fire 16 June 2016

Nikon D600, 24-120

Plum Tree at the Garden

Nikon D600 + old AI'd 24mm f2.8

Sunday, May 22, 2016

Sauerruben 2016

I really liked making/eating sauerruben last summer. Ruben is german for turnips. I made a batch May 1 and just put it in the fridge. Made another just now, except it was turnip free, I planted more rutabaga than turnips this year. So, rutabaga, black spanish radish, muscade carrot, chioggia beet, bulls blood (I think) beet; carroway, dill, celery seed.

Monday, May 9, 2016

Chile Colorado

Marty in the Climate Hazards Group got interested in chile colorado for a superbowl party, and got me and Laura hooked. I made a batch around then and filed the recipe away. Had a nice big roast in the freezer waiting for Sara to visit. I used these 2 recipes: bon appetit, a blog. I mostly followed the first one, adding an onion to the sauce. Solid.

Wednesday, April 20, 2016

Farm to Fable

Quite interesting story "Farm to Fable" about BS farm to table restaurants and farmer's markets in Tampa, Florida. The FM are much more legit in Cali, but restaurants, who knows. Food quality is obviously very important to me. The way i can afford expensive ingredients is to grow and/or cook them myself rather than going out to eat. From the Florida story, it sounds like even if you are spending alot in a restaurant you could still be getting cheap/low quality ingredients. I wish Americans respected the true cost of food more, and people could make an honest living producing and selling good quality food.

NPR overview, Farm to Fable farmer's markets story, Farm to Fable restaurants story
my 'shady' plot at the garden, also have a sunny plot. this one is shaded by a big eucalypt in the morning. foreground is a fuyu persimmon, middle ground a walnut that is super confused by the drought - hasn't leafed out yet. also coastal CA poppies, arugula flowers, etc

Tuesday, April 19, 2016

Lacto Fermented Daikon +

Nice. Followed a recipe from Cultures for Health. Gonna grow more daikon next year! I really liked the pink hue the beets gave it. Should have taken a timeseries of pics as the pink grew.

Daikon Pickles
Enough daikon to fill a 1Q mason jar, cut into spears
some beet (used chioggia)
couple cloves garlic (peeled, whole)
couple serrano chilies (stemmed, halved)
2T salt
2c water

stuff tightly into jar, dissolve salt in water, pour over. keep veggies below water line. cover jar with a coffee filter + rubber band. i fermented it about 3 weeks, probably a little too long but alright.

Sunday, April 17, 2016

Garden, 17 April 2016

 oh, to be a black cat when it's 92 in the shade

 coastal CA poppies

Misc Food

 romanesco + mozz
 ok pizzas, red sauce/beet greens, greens/onions/anchovies

 indian potluck w/ team fun
 beet greens, collard greens
 machaca de res (dried beef from Baja, it reconstitutes when you cook it with veggies)

Poppies, point and shoot

 Olympus 1030 SW, not a great camera but it's macro works well. Poppies in the garden, killing a little time waiting for the bikepaths to clear before biking in to school.

Misc Lizzy Girl

cat + radio = happy me

redwood 4x4 scratching post