Tuesday

ferments out of the crock, in jars, leaving them on the counter over night to get a little more fermented tasting then in the fridge in morning
coconut milk kefir in the works in the other jar

the only thing i want to wear, this yellow sweatshirt, should just get rid of everything else i own and really wear this thing into the ground
and then save the shreds of cloth mixed with the soil they fell onto and add water and make a new sweatshirt to wear into the ground and start again, dirt and fiber shards, homeopathic dilution kind of thing, right mom? homeopathy as attire, medicinal cloth. remove one drop of a thing and then remove one drop from that and then one drop from that
dilution resonation

Thursday

salt water boiled watermelon radish obsession, i can't get enough of them
also here
boiled shredded chicken
fermented salsa from summer
cabbage-fennel-carrot-ginger ferment from a bunch of months ago, it's been in the fridge for awhile but things definitely still ferment in the fridge, the cold just slows but doesn't halt
half an avocado with summer dried strawberries on top for good measure

strawberries to remind of warmth and watermelon radishes that look like little summer watermelons but taste like gentle radish, the soft spoken one of the radish clan

i like the combo of summer berry and lookalike non-thing

feels like a softly humorous meal

IF YOU WANT IT, YOU MUST MAKE IT FOR YOURSELF


making yogurt before bed, just leave it on the heat mat overnight and all day while i'm at work

yarn bucket transport

boiled carrots with whole garlic cloves, chicken dumplings + fermented hot sauce
i always like to cut my carrots using the roll cut, cutting the first cut at an angle and then rolling it and rotating it around and following the angle with your knife so you get these angled chunks, nice shape for boiling especially

soaking pumpkin seeds for digestion

sprouts, winter equivalent of summer green lettuce based salads

eggs i buy from a little girl who raises chickens, she drops them off for me once a week with her mom before school and charges me $3, they're the best eggs, i don't refrigerate them just leave them where i can see them on the counter all the time

endless everything in the cupboard in a bowl + mixing + oven time = biscotti jar

i took all the books off my bookshelf and replaced them with ferments in crocks, now the books are all piled on the stairs, it was supposed to be temporary but i like walking up the stairs alongside the stacks of books so it might be a longer displacement for the books than either of us (books + myself) were anticipating

SOMETHING MORE THAN REASON ALONE

Wednesday


mashed avocado with soaked + dehydrated sunflower seeds mixed in
homemade yogurt
red cabbage-watermelon radish-carrot-rosemary 2.5 week ferment
fermented hot sauce from summer
chicken dumplings
been making some version of chicken dumplings fairly often, easy, little mess, fast meal
i just put chicken thighs into my cuisinart with any herbs i feel like and then drop by spoonfuls into salted boiling water, tonight was just rosemary sage lemon zest garlic in the dumplings,always eat with condiments from my condiment-rich fridge.
save the leftover chicken dumpling liquid for cooking vegetables later...

best meals for me seem simple but also there is a lot of backlogged time + labor involved, fermented things etc.

Tuesday

chicken liver pâté - to be, on the stovetop

elderberry honey syrup my mom made, bottled + gave me
so good even if you don't feel like you're getting sick, but especially good if you do feel like that

mixed into homemade yogurt for lunch

tulsi sean grew, dried + gave me

the leaves are so good to chew and swallow when you get to the bottom of the mug

eat + drink

STILL, PRESENT

Wednesday











sean's

UP AND UP AND UP

Tuesday

day off breakfast cookies + knitting

makeshift carrot cake cookies
ww pastry, brown rice, hemp + oat flours, grated carrot, ginger, raisin, coconut, egg, tahini, walnut, maple syrup, vanilla, a little baking powder + salt
i just add things til it seems right, made these kind of wet, just dropped dollops on the tray greased with coconut oil and baked on 375 til done

THE KNIFE CAN BE GUIDED BY THE THUMB KNUCKLE

Sunday

if you simmer a chicken stock for a good length of time,
forget about time,
let a day or days pass with the pot on low on the back burner

just the chicken in water,
the meat will fall off the bones

and the bones themselves
will become like dust, they'll crumble when you rub them between your fingertips

you can bite right into the bone
it's an amazing feeling, a bone that would ordinarily be like a rock on your teeth
you pick it up from the long simmered broth,
it still has the same shape as the unsimmered, raw bone but now
you bite right

through it

if i served you a chicken it would be cooked like this, the bones arranged on the plate as though you couldn't eat them
but you could bite right
through them
as though they were dust
as though you were chewing and swallowing
time
and space

EATING BONES

Saturday

dry

wet

knead

shape

oil

fingertips

cover

making chapati dough to eat with borscht, i put poppy seeds + prunes in the dough

SNOW, ICE, WINDS, ROOTS

Friday

at some point not too long ago i google image searched some random food combination, i do that sometimes when a combination will pop into my head, and a photo from my own blog came up, which prompted me looking through old posts for a little while,
made me realize how long life has been thematically egg centric, poached eggs especially
the redundancy of egg poaching on this blog reaches absurd heights
egg-as-blog

if i could write the posts of this blog on the shells of eggs and send them to you
i would do that

instead i save my egg shells, so many shells, dry them on low heat and give them to my dogs in the food i make them for added calcium,
aside from an egg shell written blog, that is probably the next best use for leftover shells

here, poached eggs + salt water boiled watermelon radish + steamed kale and cracked pepper and some point after the photos were taken, a good amount of fermented hot sauce i made in summer + can't really stop myself from pouring on pretty much everything i eat. i just ground hot peppers, ribs + seeds + all, in my food processor and put them in a weighted crock with salt, just like making sauerkraut, eventually strained the liquid and that became the hot sauce + saved the pulp to use too, sometimes you want a spicy liquid condiment and sometimes you want more texture, the fermentation process gives them crazy flavor levels, together they're the best condiments in my fridge, don't need much else besides these.

SALT, TEMPERATURE, AND A CONTROLLED ENVIRONMENT

Thursday




MILENA sent me the most beautiful scarf in the mail a little while ago
+
she asked me some questions on her blog

<>thank you thank you<>

THE MOON, THE EARTH, DARKNESS, WATER, RECEPTIVITY, EMOTION