Boule with Caraway Seed

Boule with Caraway Seed

Made with my starter, “Libby” or “Pan” (still undecided about the name) and caraway seeds carried here by relatives from The Levant. #food #hechocasero 

Sungold and Sweet Million Tomatoes

The Sungold and Sweet Million tomatoes are done for the season.  Lord am I going to miss these little gems.

75% Whole Wheat Bread

Made with my 2 year old, yet-to-be-named levain. The whole wheat flour is from Bluebird Grain Farms.

Pasta with Flowers

Whole wheat pasta with squash, borage and nasturtiums from the garden.  Plenty of olive oil, brown butter, garlic, red pepper flakes, and parmigiano reggiano, not from the garden.  😉

Mockuavit, Again

Used the below and then some (except for the vodka): 750ml potato vodka 1t caraway seeds 1/2t fennel seeds 1 t dill seeds 2t coriander seeds 1″ length cinnamon stick 1t cumin seeds 2 juniper berries 1 clove Toasted all but the clove, caraway seeds 

Autumn, Into Winter

The maple in front is bare of leaves.  It’s 36F outside, with the occasional snowfall to remind us of just how cold it is outside.  It’s perfect weather for homemade mac and cheese and a nice holiday ale. Can one go wrong with a recipe 

Haiku for Ethiopian Restaurant Experience

stomach contentedexotic berbere spicetoo much injera

Blackberry Preserves

We considered Bumbershoot, mostly because I wanted to see Edward Sharp and the Magnetic Zeros, but blackberries are nearly done and I had to make a batch of preserves (I almost spelled it “perverses”, which may have been appropriate) for gift giving and my own 

Post ID: 218

Indian food, hecho de mano. Featuring peas pullao, raita, baingan barta, and aloo gobi. We make our own garam masala. Lots of influence from the cookbooks of Madhur Jaffrey. Not bad for a Chicano / Asian-American couple, eh?

Strawberry Rhubarb Preserves

For those clueless victims and their ilk who claim that the government doesn’t produce anything worth a darn, I present the following: USDA Complete Guide to Home Canning, 2009 revision It’s an excellent reference which I used for my second attempt at home canning:  rhubarb