2 breb
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Lunchtime colors. #theGalley

Making nettle soup.

Remember when there were NO fruit or veg in UK supermarkets early in the pandemic x Brexit, and people panicked?

We picked these then, too.

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We grew some radish sprouts this week, and they turned out great! Just a little heat and freshness on top of dinner tonight. #theGalley

On the upside I pulled this beauty out of the oven today! #theGalley

Today I made ginger syrup:

Heat and stir a ratio of ¾ parts water to 1 part sugar until the sugar is dissolved. Thinly slice about 1 cup of ginger (or grate, if you have a fine enough strainer) and simmer it in the mixture for 15 minutes, covered. Then remove from heat and let stand for about an hour, strain out the ginger bits, and pour into a container.

Use in hot water for a soothing drink, or in carbonated water for ginger ale, or anywhere else you need some sweet ginger.

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Anyone have a solid recipe / technique for cooking Calrose rice on a stove-top?

I tried it for the first time a couple weeks ago and the results were subpar.

My approach:

- Rinse 3 times
- 1.5 rice : 2 water
- Soak 15 mins
- Simmer / steam 20 mins
- Heat off
- Leave with lid on 10 mins

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i just made a tasty dish! a pretty sweet (like, in the actual sugar sense) fried rice stir fry thing with okra, shiitake, carrots, semi-deep-fried tofu, and 3 kinds of rice: sushi rice, genmaicha brown rice, and black rice. sauces include tamarind, tamari, and datu puti pickle vinegar. and the okra was roasted with a soy sauce reduction :moomin_happy:

the rice looks purple because of the black rice and it looks really pretty as well :moomin_sparkles:

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I made this soba/arugula salad this afternoon, since we have more arugula in the garden than we know what to do with. https://www.tangledupinfood.com/soba-noodle-and-arugula-salad

It was tasty, but the spice of the arugula plus the spice of the chilis and garlic could use something to balance it out. #theGalley

Sprouting Arugla. Maybe in two months I'll have a salad that I made from scratch. #theGalley

had a very successful first go with these home made ramen noodles: an improvised variation on my weekly lunch staple of vegan spicy sweet tofu noodles. sugar, garlic, and gochujang provide the base flavors, with crispy crumbled tofu adding some texture to the sauce. this week we had some asparagus and cabbage in the house, so that rounded things out and added some green. #theGalley

Kim chi... challah? I don't know. #theGalley

Today I made sesame rice crackers :>

Recipe here: https://www.paritybit.ca/garden/sesame-rice-crackers

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Drinking chicory while cooking buckwheat and champignons. I'm an old man, aren't I?

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Hot cross buns and a sweet white loaf that's amazing toasted. Baked by my wife. #theGalley

first time crumpets!
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This stuff is incredible #theGalley

last night i made seitan for the first time, turned out great!
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I'll stop freakin' out about this soon, promise.

I made pasta sauce(ground beets, tvp, kale, garlic, zataar) and left it out for 45 minutes in the sun. Turned out so good.

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Yesterday's lunch :>. Mac and (faux)cheese!
'Cheese' sauce is just a quick mixture of tahini, garlic powder, dijon mustard, turmeric powder(optional, but it adds color), and miso.

http://grimgrains.com/site/mac_and_faux_cheese.html

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