Last of the Cherry Tomatoes
Hung upside down to ripen just before the weirdly warm Christmas. They aren’t very good.
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Pickles
Soon after this article on making your own pickles was published in the New York Times, a friend and mentor sent it to me. Though she is a mentor for reiki and energetic practices, and I see her regularly for massages, I’m quite sure she wasn’t trying to encourage me to eat more raw food or get into the fermentation fad (but you can read lots about how some raw foodists fetishize fermented food by using your favorite search engine). I think she just thought I’d like making pickles, and she was right.
I’m now on my fifth or sixth batch. The first batch I did exactly according to the directions in the article. The second, I did exactly according to Mark Bittman’s recipe in How to Cook Everything, which I found used a few years ago at my favorite used bookstore in DC–The Lantern-A Bryn Mawr Bookshop. After that, I experimented with a little less salt, a change of spices, and different ways of slicing the cucumbers. The cucumbers for this most recent batch were a little older and seedier so I added carrots and ginger to improve the flavor of the cucumbers. I also added garlic, a few chili peppers, and some coriander seeds from the garden. A grape leaf or two helps make the vegetables stay crisper; they aren’t needed, but if one has a grape vine in the garden, as I do, why not?
For my birthday, though you don’t really need one, I just bought myself a nice fermentation crock. First up: sauerkraut and then when I’ve had an opportunity to go shopping in Chinatown for supplies, a big batch of kimchee.
This latest kitchen venture, is mostly because I’ve always loved the taste of pickled food, and because it is amazingly easy to make them. Pickles and other fermented foods are now added to my list of love to make foods that with a little attention and some planning and patience yield big results (like sprouting and slow cooker beans and stews). That my yogi friends who are crazy into raw food would also be excited about what eating fermented foods might be doing for my health is just a bonus.
One of the Things I Did Today
Started another batch of cucumber pickles.
A Little Bit of India
I cannot tell you whether the food is tasty or healthy or authentic, but something felt good about this truck that was at Eastern Market today.
Please comment if you’ve tried it.
Peace and light, E — Posted with WordPress for BlackBerry.
Hot Summer Night (and Getting Hotter)
For the next few nights, lows will be in the 70s F and highs pushing or hitting 100F.
Please don’t fight the season or waste emotional energy hating it. Instead, wear loose, light clothing; eat small, room-temperature meals with emphasis on seasonal fruits and vegetables; exercise in the early morning or evening and do cooling, easeful yoga practices.
By all means, take advantage of technology and stay inside air-conditioned environments in the hottest part of the day. But please don’t crank up the cooling so that you can fire up your exercising or wear heavy clothes (for example, suit jackets and heavy shoes) or eat heavy, meaty and starchy meals. Fall will come soon enough.
Being seasonal doesn’t just make life more pleasant and enhance flexibility and adaptability, it also minimizes our use of precious, nonrenewable resources.
I’m looking forward to homemade popsicles, seated forward bend and twists, deep meditations, and early morning walks over the next couple of days. What about you?
Peace and light, E — Posted with WordPress for BlackBerry.
Too Busy Gardening
To write about gardening. I spent most of the weekend in the garden and there is still more to be done to get ready for the fullest experience of summer. I did get to the Sunday contact improv jam for a while (these azaleas are in the church yard outside of where we dance). Now I am off to an evening meeting–yearning to get back into the garden, but intending to enjoy connecting with my community.
Peace and light, E — Posted with WordPress for BlackBerry.
