(Not much) patience rewarded.
pesosStar of this mess is not the tofu, the zucchini or the peanuts but the rice
Star of this mess is not the tofu, the zucchini or the peanuts but the rice. There is a variety called Baldo that I only ever see unpolished and that is the bedrock of this and so many other meals. Nutty, chewy, filling, nutritious. Never without it for emergencies.
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Must We Cook?
Must We Cook? </p><p>Very excited to be joining Rachel Laudan, Ken Albala, Chad Ludington and Margot Finn tomorrow for what promises to be a great discussion.</p><p>Wednesday 31 March at 1:00pm EST, 7:00pm CEST </p><p>Join us on Zoom. Details in bio
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A very colourful garden has been quietly growing at the back of the fridge
A very colourful garden has been quietly growing at the back of the fridge. Luckily this is a spare, spare starter so I don’t even have to try and resurrect it, even though I could.
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Found these in the Chinese supermarket and am enjoying a bit of the numb tongue sensation that is Szechuan pepper
Found these in the Chinese supermarket and am enjoying a bit of the numb tongue sensation that is Szechuan pepper. Strangely pleasant.
A finished nigella seed loaf
A finished nigella seed loaf.
It isn’t a naan, of course, but it has the smell and taste of one.
Old man river
Old man river.
First time down here in an age, and not much has changed.
A couple of weeks ago I was enjoying a Pink Lady apple and noticed that one of the seeds had germinated inside the fruit
I know that the odds of getting an edible fruit are against me, but so what? Same goes for the lemon.
The makrut is waking up and has never had so many flower buds
The makrut is waking up and has never had so many flower buds. But is has been a very mild winter.
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Labour saving tip: if you’re roasting veggies in the oven, don’t bother getting a frying pan dirty for an egg
Labour saving tip: if you’re roasting veggies in the oven, don’t bother getting a frying pan dirty for an egg. Five mins is plenty.
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So many fine diagrams of how to make a martyr
So many fine diagrams of how to make a martyr. First visit since the restoration, and it is glorious.
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This hibiscus has lost all sense of time, as have most of us
This hibiscus has lost all sense of time, as have most of us. Also, there’s something odd about the intensity of hibiscus pigments and lower temperatures.
pesosOur attempt at pumpkin chilli ricotta ravioli from @letitia_ann_clark may not look like much, but they were absolutely scrummy
Our attempt at pumpkin chilli ricotta ravioli from @letitia_ann_clark may not look like much, but they were absolutely scrummy. The sage, butter, Parmesan, pasta water sauce is a knockout.
pesosAve Fornax!
Ave Fornax!
@tavolamediterranea has decreed that today is the start of Fornacalia, which I am celebrating with a very un-Roman bread. At least, I don't think the Romans ever baked with rye. And certainly not sunflower seeds.
This is the 100% rye sourdough with a sunflower seed soaker from @raleighstreetbaker reduced to what is, for me, a more manageable quantity. Link to full recipe in bio.
pesosWhat an astonishing day it has been
What an astonishing day it has been. 100% chance of rain tomorrow but right now, I don’t care. Tidying the terrace in shirtsleeves.
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I’m always astonished that this will eventually grow into two 1kg loaves of @raleighstreetbaker ‘s fabulous 100% rye with sunflower seeds
I’m always astonished that this will eventually grow into two 1kg loaves of @raleighstreetbaker ‘s fabulous 100% rye with sunflower seeds. One for Sunday and one for the freezer.
pesosThese loaves contain enough whole buckwheat flour to give them a terrific extra wallop of flavour
These loaves contain enough whole buckwheat flour to give them a terrific extra wallop of flavour. Baked up bold, too. And, while this may be auto-suggestion, I do believe that a slice is better at keeping hunger at bay than my other breads.
pesosA fine Friday night supper
A fine Friday night supper. Brown rice ( riso baldo, which is superb) and cicoria topped with a crunchy-edged fried egg. Yum.
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