Food
Fixed up some of the spareribs from Dana's sheep this evening using a recipe for "Singapore Lamb Riblets," which came out pretty good. Sauce employed tamarind concentrate, chili paste, sesame oil, five-spice powder, lots of good stuff. It's a bit late in the game for me to develop a conscience about this kind of thing, having been an unrepentant meat-eater for 30 years, but there really is something to consuming meat that you know was treated decently from beginning to end.
I also found a straightforward recipe online for a mustard-based slaw like the kind we had in Memphis, which is miles better than your usual mayo-based slaw. Lighter texture and a nice tangy flavor, it doesn't feel all sludgy in your mouth like the stuff that's drowned in mayonnaise. Might save that one for a picnic around here sometime.
For dessert, Dana cooked a vanilla pudding with a recipe from Sustainable Eats, this blog run by a gal out in Seattle who does a lot of urban-farming type stuff. Really, really good. And surprisingly simple. Instant pudding is only for the amazingly lazy (which is to say me, most of the time).
I also found a straightforward recipe online for a mustard-based slaw like the kind we had in Memphis, which is miles better than your usual mayo-based slaw. Lighter texture and a nice tangy flavor, it doesn't feel all sludgy in your mouth like the stuff that's drowned in mayonnaise. Might save that one for a picnic around here sometime.
For dessert, Dana cooked a vanilla pudding with a recipe from Sustainable Eats, this blog run by a gal out in Seattle who does a lot of urban-farming type stuff. Really, really good. And surprisingly simple. Instant pudding is only for the amazingly lazy (which is to say me, most of the time).