Tuscany you are beautiful.
10/28/11
10/26/11
10/24/11
10/21/11
10/9/11
Kimchi is in Season
Spent this morning prepping vegetables for kimchi and mostly followed Sandor Kat'z recipe (see below). Now it is doing its thing in the fermentation crock. October is a great time in Northeast Ohio to make kimchi because nearly everything you need is in season and available locally. Here is what I used:
From the backyard: cabbage, red onion, kohlrabi
From City Fresh: carrots, radish, pepper, onion, garlic
From Local Roots: dried hot pepper
From the grocery store: salt and ginger
I should have salty, spicy, tangy kimchi in about a week.
From the backyard: cabbage, red onion, kohlrabi
From City Fresh: carrots, radish, pepper, onion, garlic
From Local Roots: dried hot pepper
From the grocery store: salt and ginger
I should have salty, spicy, tangy kimchi in about a week.
10/2/11
Oh September
I always like the edges of things. I believe that is why September is my favorite month of the year. Having trouble letting it go. Here is a little musical tribute to my dear September. Until next year.
**note the awesome hand clapping in the music
***hand clapping in music is one of my favorite things ever. I think because it is so participatory
**note the awesome hand clapping in the music
***hand clapping in music is one of my favorite things ever. I think because it is so participatory
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