I play around a lot with fermenting foods and souring veggies. My absolute favorite is spicy, firey, salty, tangy kimchi. However, a lot of people can’t take the heat or the combination of flavors… or, they just prefer something milder.
Which leads me to this compromise. I’m not a huge fan of sauerkraut in its purest form: cabbage and salt. I mean, I’ll eat it. No problem. But for me it can be bland or boring (especially compared to gingery garlicky goodness of kimchi).
So a few weeks
[...] Read moreBosque-kraut: A sour cabbage I love
I make a few breakfasts regularly, rotating through them depending on my mood and what ingredients are on hand. They are all different, but share one important attribute: they are all really stinkin’ easy. Cabbage with eggs is no exception.
This meal takes under 10 minutes to both prepare and cook. I’m a big believer of including protein in my breakfast, and the two eggs per serving here means that I won’t be hungry again until about five hours later. But, add more veggies or a side dish
[...] Read moreCabbage with Eggs
Sitting on my counter were 5 very ripe bananas. They had been very ripe for over a week. There is a strong possibility that my subconscious self occasionally lets bananas get past the point of good for eating because then, of course, I have a perfect excuse to make banana bread.
Banana bread may as well be called banana cake. Sometimes, actually, it is called banana cake. Maybe the pan, or the sugar content, or whether or not we add frosting determines whether or not this stuff is banana
[...] Read moreOld bananas? Banana Bread!
The changing of seasons from from rainy to dry means gorgeous flowers, beautiful sunny days, but less mushrooms. As the rainy season ended this year I scrambled to collect just a few more mushrooms from the forest floor to make a nice wild mushroom soup.
The change of the seasons is drastic and abrupt in the central highlands. For nearly every day in July, August and September, rains roll in around 6:00pm. We plan our schedules around the rains, taking our afternoon walks early to be sure to be back
[...] Read moreChanging Seasons – Wild Mushroom Soup
I started my relationship with beets a few years ago when my roommate cooked up a potato, beet, and mushroom casserole. It was fantastic. Creamy smashed potatoes, horseradish-spiked beets, and tarragon flavored mushrooms. An incredible combination that made me go from a “Beets? gross” attitude to a “We’re having beets? great!” attitude.
Since that enlightening day I’ve played around a lot with the gorgeous purple tuber. Creamy beet soup, borscht, baked beets, soured beets, shredded beet salad… the list goes on. Any kind of cooking method
[...] Read moreBeets and Brown Rice
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