The Man and I had a lovely drink at Paley’s Place a few nights ago called a “Cider Lane” that was non-alcoholic by design. I’m not drinking at the moment, due to alcohol napalming my blood vessels. And you know, there just aren’t enough mocktails in the world.
We’ll be bringing this to a NYE party this week where we will also be burning the man. Let me just say I cannot wait to bid adieu to 2014 by lighting something on fire in the street.
Here’s an approximation, our best guess, of the drink we had. We’ll call it a Cider Train instead of a Cider Lane since we actually don’t know what the recipe is for a Cider Lane. You could always add booze to this; I’m thinking vodka, gin, or rum would work well.
3.5 oz sparkling apple cider
.5 oz freshly squeezed lemon juice
.5 tsp orange blossom or rose water (pure eau, no sugar)
dash of ground nutmeg and allspice
thinly sliced apple wedges for garnish
Put all that in a tumbler over ice and stir. Garnish with a few apple wedges.
Yummy and festive.
The Man and I have been sketching out our Thanksgiving menu. We’ll be having only three second-family friends join us this year, mostly due to my current semi-invalidity. We’re doing an Indian theme, as in, “if Columbus had actually found India, what might Thanksgiving taste like?” To that end, we’ve been conducting some experiments with various potential dishes, such as this one:
Mock Mashed Potatoes, Indian-flavored
1 head of cauliflower
1/2 stick of butter (4 T)
1 tsp salt
1 tsp ground cumin
1 1/4 tsp ground coriander
1/2 tsp red pepper flakes
1/4 c coconut milk, yogurt, or some other liquid (my co-op is now selling these in mini 6-packs, which does not come in a can–nickel allergy–and says it has no preservatives; and of course you could make your own)
ground black pepper
- Chop up the cauliflower and steam it until very soft.
- When it’s cool enough to handle but still warm, put the cauliflower and all of the other ingredients into a food processor and pulse or blend until you get the consistency you like.
I’m on a big kim chi kick at the moment due to its power to improve atopic dermatitis. Even if it doesn’t, it’s delicious and full of good probiotics. I’m also slightly obsessed with Growing Up in a Korean Kitchen. So much awesomeness in that book.
I’ve made a few batches of kim chi before, but hadn’t yet found a recipe I really liked, until, today! This recipe started because I didn’t have any gochugaru and I didn’t want to ask The Man to make yet another special trip to a special store for his invalid wife. So, when I read that you could substitute with Aleppo pepper, which I did have, I got excited. Plus, kim chi is one of those things where everyone has their own recipe and it can be made a million different ways.
I plan to keep experimenting, but here is the first recipe I’ve made that I’ve really liked:
1 medium Napa cabbage
1 medium daikon radish
1 medium onion
2 thumbs of ginger, peeled
5 dried Arbol chilies (woody stem tops removed, but leave in the seeds)
1 T Aleppo pepper (you can get this at Penzey’s here)
1 T fish sauce (optional, make sure it’s preservative-free)
5 garlic cloves
4 T sea salt
4 c water
- Chop the cabbage, scallions, radish, and onion in roughly 1″ pieces.
- Chop the carrots in 1/2″ pieces.
- Put into your crock.
- Mix the water with the salt and pour over the vegetables in the crock. Set a plate on top of the mixture and then weight it down with a jar filled with water (that’s what I use, but you can use whatever clean weights make sense to you).
- Cover the crock with cheesecloth to let the mix breathe and to keep out bugs. I have found a quilting hoop to be more convenient than cheesecloth, see picture below.
- Leave overnight.
- Put the ginger, chilies, pepper, fish sauce, and garlic in a food processor and blitz until you have a paste-like consistency.
- Mix the spice paste into the vegetables-brine mixture.
- Set the plate on top of the mixture and then weight it down with the jar filled with water.
- Cover the crock with a quilting hoop or cheesecloth.
- Set aside in your kitchen and mix and check every other day or so to see where things are in terms of desired taste and crunchiness level. My kitchen is typically 70F and this batch took one week to finish.
- The size of a medium daikon radish to me is like this:
Medium-sized daikon radish.
I highly recommend Sandor Katz’s Wild Fermentation if you want to get started with making sauerkraut, kim chi, and other fermented vegetables, dairy, and grains. It’s a charming read with plenty of easy-to-follow recipes. Pretty soon you’ll have two crocks and be making up your own kim chi recipes like me.
Pomegranates, along with quinces, are one of my favorite things about fall. Growing up, my grandmother had a few pomegranate trees (really more like large shrubs) bordering her patch of dust in the Central Valley of California. And my sister also had some at her previous house. Alas, all have moved on and I no longer have access to the trees, and it’s too cold and damp in northern Oregon to grow them.
Here’s a nice quick salad for fall that I made recently. I really hate slimy, mayo-based carrot-raisin salads, so this is nothing like that. Instead you taste pure sweet carrots and pomegranates.
This would be great for Thanksgiving, or–with the pomegranate swapped out with raisins or currants–fun for Halloween dinner.
Carrot Pomegranate Salad
Mix all of the following together in a bowl:
2 carrots grated (I like the large setting on my box grater)
1/2 pomegranate, seeds separated out
1 tsp aged white wine vinegar
1-2 tsp honey (to taste)
pinch of salt (optional, can be interesting, especially if you have a coarse salt on hand like gros sel)
Yummy and pretty.
Here’s another quince liqueur recipe. This one is new to me, based on one in Barbara Ghazarian’s Simply Quince. She uses sugar and of course we don’t here at AFFFG.
Spiced Quince Liqueur
2 large quinces, washed, cored, and grated
4 cups or 750 ml vodka (I use Monopolowa)
2 cups honey (I prefer wildflower or berry honey because of their floral flavor, but clover is also fine)
2 3-inch cinnamon sticks
1/2 tsp mace
1 tsp almond extract
- Put the honey and vodka in a saucepan over medium heat and stir occasionally until the honey is dissolved.
- Put all ingredients in a big jar and shake it.
- Store in a cool place and shake it once a week.
- Should be ready by Thanksgiving. Strain through a coffee filter and put in a pretty jar, where the liqueur will just get better as it ages.
Current liqueur in the jar on the left. A previous year’s version on the right. Mmmm.
Filed under liqueurs, quince
I’m no longer going to update here about my progress with topical steroid withdrawal. Instead, I’ll be updating my new page devoted specifically to TSW here.
I think updating here about food and gardening once again will help take my mind off the TSW suck-storm and help me feel a little bit more normal. So to that end, I’m going to try to finish up a post about kim chi that I’ve been working on. Stay tuned!
Just want to give a brief update on my progress. Mostly I’d like to complain a whole lot about how unbelievably difficult this ordeal has been. Weeks 5-6 were some of my worst, mostly having to do with my inability to cope emotionally with week after week of pain and horrible sleep. Lots of losing my shit out of the blue and being reduced to racking sobs. This was surprising because I tend to think of myself as a strong person. Funny what weeks of this can do to a person.
Around the beginning of week 7, I started trying to reduce my Vaseline usage. The first few tries were just unbearable, and I had to use it again. But I kept trying, and right now I’m on day 3 of no Vaseline. All I’m using on my skin is the daily Epsom salt bath. My skin is like a dead snake, just scale after scale after scale. You would think underneath all of these scales would be fresh, beautiful skin, but instead there are just more scales, or blood. My skin is pulled across my face like a drum. It’s ridiculous. But I’m trying to manage. I read around a bunch and just decided to give it a try. If it actually does lessen the time I’m suffering, then I’m all for it.
I’m not sure if others have experienced this, but in the past week I’ve lost two long-standing moles. One was a seborrheic keratosis mole and the other was a cherry angioma mole. They just dried up and peeled off. I’m amazed.
To deal with the extreme dryness on my hands, I’ve been using white cotton gloves spritzed with water. This helps so much. My skin stays reasonably soft throughout the day.
I’m not really sure what else to say. This whole thing sucks and I can’t wait for it to be behind me. I’ve never wanted time to pass so quickly. I am feeling better, but that is so relative that I almost hesitate to say it. Here are some pictures I just took:
My poor crusty hand.
The glove treatment.
My poor crusty face. I better look like a 30-year-old when this is all finished.