I am shocked to see the date of my last post. But I am not here declaring that I am back ‘cos I know better. But I would like to see a little more action here.
A shot from our trip to Key West last year. It will be a while before we travel again.
I have been waiting for my CSA subscription to land at my doorstep. It did and not just one bag but two. We gave the other to our neighbor.
Lots of greens to be used up.
This blog has been dormant for a long time. I tried to renew it last spring but couple of posts later things stalled. This is another attempt at revival.
This recipe is from Lucid Food by Louisa Shafia. It is full of inspiring recipes and this is the second recipe I tried from the book. The salad was delicious and I am in love with the miso- mirin dressing.
Shelled green peas or use frozen sweet peas 2 cups
Soy sauce 1 tablespoon
Mirin 1 tbsp ( substitution: 1 tbsp honey with a drop of white wine)
Sweet white miso 2 tbsp
1/4 cup olive oil
7 ounces enoki mushrooms, roots trimmed ( I used maitake mushrooms)
3 tbsp rice vinegar
1 bunch watercress coarsely chopped
2 scallions , green and white parts julienned into 1 inch length.
How to :
Preheat oven to 425.
Quickly blanch the peas in salted water and set aside.
Whisk together soy sauce, mirin, miso and olive oil.
On a parchment paper lined baking sheet, spread the mushrooms. Put the peas on top and drizzle 3 tablespoons of marinade on top of it. Roast for 6min (if using enoki) or 10mins (for maitake mushrooms) till the mushrooms are done. Remove and cool.
To the remaining marinade add the vinegar . Whisk well to make a salad dressing.
Toss in scallions and watercress to the salad dressing. Fold in mushrooms and peas. Season with pepper. Serve immediately.
Bring some of the spring color inside.
First saw it here.
Flower fest is back and this time the theme is purplicious. These are some orchid flowers from my mother’s garden. Over the last decade or so, orchids have grown to be quite popular among Kerala gardeners. This particular kind has palm like leaves and the flowers are at the end of long stalks. There are white and purple colours in her garden.
Scientific name: Spathoglottis Plicata
Blog fatigue has been prevalent. I can’t even remember the last time I regularly posted. I find that I hardly have the motivation to sit and type anything that I want to publish here. Taking photos of meals seems too much of a hassle. Yet I don’t want to give up on this space. As usual, I brought home with me a few vegetarian cookbooks from the library looking for inspiration. Hope it helps 🙂
As a household we want to include more veggies and fruits in our diet. We also try to get most of our weekly veggies and fruits from the local farmer’s market. Our local market is really small with few vendors but they have a decent selection.
Some pics from the market
The last two years seemed really long- first there was graduate school, then there was pregnancy and then came the baby. The full time job was present throughout. Not all pure delight! But I have now graduated and I am thinking of making cupcakes and roasting a chicken and making some kaalan.
Our garden has totally overgrown. Perennials have overtaken the whole garden. Weeds are flourishing. We are slowly reclaiming it. It’s not like we can go out an garden with abandon. The baby needs to be placed somewhere. We put him in the patio with his toys but can’t be left alone. Don’t get me wrong..it’s not like we were great gardeners before the baby, but we could garden at will. Even without any care, there are spectacular flowers on show. Imagine if they were cared for!!
If you have organic rose in your garden, make some gulkhand.