by kuri | Oct 8, 2019 | Food
Jalapeños, habaneros and jalokia (ghost) peppers, locally grown, are a highlight of our late summer farmer’s market shopping This year, we got our chilis right before the typhoon and power outage so we couldn’t freeze them. Instead I sun-dried half of them...
by kuri | Jun 7, 2018 | Recipes
With so many plums on hand, I’ve gotten creative. There’s only so much jam you can make and give away when everyone else is also making it. It’s sort of like “zucchini season” in Pennsylvania when everyone is overwhelmed with their...
by kuri | Jun 7, 2018 | Recipes
All the ume trees in our yard are producing plums like mad this year. We made ume-shu and with the remainder of the first harvest I cooked up this jam. It’s really good. I’ll be making some more because we’re harvesting plums every other day now....
by kuri | Oct 4, 2016 | Recipes
“All About Baking”, published in 1933, is an excellent primer on baking with lots of lost wisdom about how to prepare pans, to set baking times, and to perfect mixing techniques in the days before electric mixers. Doing this with a hand mixer makes it so...
by kuri | Jul 26, 2015 | Recipes
While teaching a school program on a hot day in India, the kids and I were served a drink I’d never tasted before. It’s a sweet, salty, and spicy lemonade called jaljeera. I’m in love; this is the best thing for a hot day, whether it’s a Tokyo...
by kuri | Jul 26, 2015 | Recipes
Back from India, Tod is perfecting his fusion Indian recipes. Here is this morning’s brunch – a creamy curried mushroom sauce over toast. We’ve made this before, but this time Tod’s included some of the more esoteric Indian spices. The result...
