I have the strength to write about the weeks that just passed because today it is supposed to reach the 40s. I will write little so that I can go out and feel what 40s feels like.
I put up a second crock of sauerkraut. The first was very much loved by many. I think the second will be better. It is five days old and developing nicely. Two and a half heads of cabbage, two turnips, two carrots, five apples, two onions, caraway seed and salt together yielded roughly 12 pounds of sauerkraut. About two gallons. I am going to leave this one longer in the crock if I can stand the wait. I want to better understand the souring process. Best thing is that I no longer worry about whether my house smells like sauerkraut. I am in love with fermentation and I am going to say it loudly. With smells.
Lagusta ordered me to make onion rings and use chick pea flour. I had been thinking about pakoras anyway (due in large part to the delicious veggie burgers at Burger Centric here in Albany; really giant pakora patties on a bun), but I had no chick pea flour. I did have dried chick peas, though. The mortar and pestle produced a couple of tablespoons well and quickly, but I wanted more. Grain mill produced two or so cups in five minutes. The little bowl contains the big bits that remained after I sifted the flour. No reason to remove it. I just wanted to use my grandmother’s sifter. Onions rings and pakoras are in my future.
A soup of delicata squash and dried New Mexico chilies was produced. It was a thing of beauty in the bowl and the mouth. Hottish. Delicate mouths protested. To hell with them, I tell you. I eat more than 2/3 of what I produce and I enjoyed it.
A second pumpkin bourbon tart was produced. The result appealed to a broader audience than did the first, but I will miss the punch packed by ol’ numero uno. Screwed up the face of my sister in law, it did.
Life is getting yummier, but that was a whole lot of indoor activity. Time to go outside.
Addendum: Went outside. It was 40, but add grey skies and damp air and it isn’t all that wonderful. My dog seemed happy with it. Looked up a pakora recipe in my new cookbook, The Indian Vegan Kitchen, by Madhu Gadia, M.S., R.D. She directs the use of cream of rice but doesn’t explain what it is. Someone on the internet suggests it is coarse rice meal, so out comes the mortar and pestle and I grind up three tablespoons worth. The description also included a comparison to sand. What kind of sand? I haven’t been to many beaches, but from what I have seen sand comes in many sizes. My grinding effort took longer than I was happy with (as in I was pooped), but I am relieved to not have to clean the grain mill again. The meal seemed a little course, like Provincetown sand. I feared the pakoras might be a little gritty as a result, so I broke my rule and ran the meal in my blade coffee grinder for 10 seconds. So easy and so fine.
I want to use spinach in my pakoras and I have none (and nothing that I can run through a grain mill to produce spinach), so pakoras will have to wait until Saturday or Sunday to arise. Until then!