One little kid
Chad Gadya
April 19, 2008
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Happy Pesach! Are you 6 kilos?
Although we had sworn to recreate Pesach Ultra-Lite, Superior Powers and my own stubborn determination to not sit on the floor like my ancestors in the desert, dictated that we drop everything and become a trans-regional trucking company. We had a truck all right, but also an unfathomable lack of skill at both navigation and map reading. After completing the main job, we found ourselves very far away from home indeed and then suddenly, as if in a dream, we ended up at a goat farm.
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Newborn baby bokje, not enough meat on its bones, even according to Mama
Some weeks before, I had ordered a 6 kilo Pesach kid, so at the goat farm we went around picking up all the kids trying to find out what 6 kilos worth of goat felt like. Gawd knows this is how rumours get started. The exercise was both grim and funny, and then grim again.
In the nanny goat part of the barn, 2 kids had just been born, one was dead on arrival and the other was a very, very, tiny buck, a bit too tiny. The mama goat wasn’t entirely sure whether she should nurture the skinny bokje or step on its head. As the Polar winds of the Ice Saints blew through the barn, our thoughts were on the kid, alternately hoping and wondering whether it would hup, stand up and make a go at life.
And that was what was so odd. There we were hoping that this baby male would live, somehow ignoring the fact that basically all male animals are killed (culled) very young because they are simply useless in the context of the farm. Perfect for sacrifice, my Pesach kid is certainly a male.
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2 kids: GIRLS!
debra at 11:12 | Comments (0) | post to del.icio.us
Turnip green & pumpkin
ohitashi style sushi
April 17, 2008
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Rescued from the bin: forgotten vegetables transformed into a memorable vegan sushi
40% of all produce is wasted on the route from field to fork. The number is actually more like 60% and it’s easy to understand how the waste becomes heavier if we buy industrially produced food from far away places, highly packaged and marketed. Which is why I don’t do that. My approach to mitigating food waste is by buying less, (as if I ever had to bike to the store mid-week for some greens) and to prepare the leafy greens I get at the farmer’s market into something ‘salad ready’ immediately.
For the moments when I still space out and don’t eat everything I buy, beware my Happy Hour! I’ve been developing recipes for forgotten vegetables which will also be used in a soon to open snack restaurant (currently in fetal position) run on the principle of hyper-use. Hyper use of facilities, hyper-use of restaurant expertise and available foodstuffs. The project is called Lucky Mi Fortune Cooking and I’ll be writing about it increasingly in the next few months.
Here is a vegan sushi recipe based upon the Japanese spinach ohitashi salad. It takes just a minute to make and it’s refreshing, beautiful and of course adaptable.
Turnip green and pumpkin Ohitashi-style sushi
– 1 bunch of less than perfect turnip greens (forgotten vegetable syndrome)
– 1 hand full of various sprouted seeds, leek works really well
– 1 spring onion
– 3 tbs. steamed pumpkin, cooled
– fleur de sel or seal salt, ground to a powder
– wasabi paste
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Blanch the greens for but a few seconds, plunge with cold water. Try to keep the leaves going in the same direction, as anal as that may sound, it’s actually easier.
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Wring out the greens enthusiastically.
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Spread out the greens on your sushi mat and sprinkle with salt.
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Place sprouts, wasabi paste and pumpkin on the matted green.
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Delicately fold the matted greens over, to start the sushi roll. Use the mat to roll the sushi tightly. Squeeze and squeeze and squeeze… in moderation.
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Turn out the sushi onto a cutting board and slice carefully. Serve in or with a puddle of soy sauce, or sesame dressing.
debra at 11:35 | Comments (8) | post to del.icio.us
Imagining Kate
April 9, 2008
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=”Come Back Kate film still by Quirine Racké and Helena Muskens used entirely with permission
The Kate Bush Party at Mediamatic this Friday evening promises give-us-a-twirl dress-up, lighters-in-the-air sing-a-long and a generous format screening of Quirine Racké and Helena Musken’s poignant art rockumentary Come Back Kate. The evening will also premiere the Imagining Kate cocktail, designed especially for the Ladies and the Mediamatic event. Hard to think of a better way to enjoy a Friday night, heterosexual men are welcome. Reserve now.
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Imagining Kate cocktail innovation
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Imagining Kate Cocktail Recipe (serves 1)
Freeze cocktail glasses. In a blender combine:
– 40 ml absinth (55-60% variety)
– 15 ml orgeade
– 1 egg white
– dash of violet liqueur
– 6 ice cubes
– vanilla grains (1/16th of one pod)
Blend ingredients until frothy. Rub the rim of the glass with female pheromone solution. Swirl blender before pouring to ensure that all of the vanilla grains are poured along with the foamy cocktail.
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Taste testing the Imagining Kate cocktail. It has nice mouth feel, super sexy after-buzz, a light landing, and it leaves a pleasant mustache.
debra at 23:36 | Comments (2) | post to del.icio.us
