Cooking Video with Jed

So, as part of the Kickstarter, I promised to do some cooking videos. I’m working on them now — I recorded one with Kavi yesterday, making bombatoast, and one with Jed today, making beet curry. Kavi’s going to show me how to edit them (at least the basics), and we’ll get them up soon. But she’s also making a TikTok of today’s.

So far, she’s cut 48 minutes of teaching video down to 6 minutes of teaser, which is what I have here. Jed points out that 6 minutes is too long for a teaser, which yes, I know.  This is also probably somewhat different content than what’ll be in the edited video, because a TikTok isn’t actually about teaching. So some of this may not make it into the final teaching video.

Next Kavi’s going to try to cut it down to maximum 1 minute, because that’s the top limit of how long a TikTok can be. I haven’t even watched this yet, but I thought I’d post it, as part of documenting the process.

*****

(Kavi is watching me type this and says: “That’s a long post!” I said I knew. She said, “Are people really going to read all that?” I said yes. She said, “If this were on Instagram, people would see this and just tap on by!”)

((Now she says, “Really? You’re adding *another* paragraph?))

(((“Hey, Uncle Jed! She’s adding a *fifth* paragraph!” Jed says, “That’s practically tiny for a Mary Anne post…”)))

#serendibkitchen

Please follow and like us:

Decorating Together

We were very tired last night, but we wanted to do something Christmas-y with the kids, so the kids put on their new Christmas pajamas (traditional Christmas Eve present), cut open a tube of cookie dough, and pulled out the sprinkles and M&Ms. Too tired to even make royal icing! The end results were mostly not beautiful, and honestly only marginally tasty, but it was fun decorating together, which was the point.

#serendibkitchen

Please follow and like us:

Banana Bread Gets Fancy

Banana bread gets fancy.  Made in a bundt pan, sprinkled with powdered sugar, plenty of dried cranberries and crystallized ginger stirred into the batter, and graced with fresh chopped strawberries and raspberries.

My recipe for chai-spiced banana bread is here: http://serendibkitchen.com/2019/12/13/chai-spiced-banana-bread-recipe/

#serendibkitchen — in Oak Park, Illinois.

Please follow and like us:

Cordial Cherries

I have a deep desire to make cordial cherries, because I loved them as a kid, but these days, the chemical-y taste of the preserved fruit displeases me. Tips, recipes?

My plan is to do two varieties — one with cherries soaked in hard liquor (already soaked and ready, in a mixture of arrack and brandy), the other non-alcoholic. I’m using frozen cherries, as fresh is not easy to find around here. I have the chocolate and I think molds that will work (although they’re not as deep as classic cordial cherries, so I think I can fit about a half-cherry in each mold).

Mostly wondering about whether I should try to make some kind of sweetened cream to go with the cherries themselves, or just do cherries enrobed in chocolate?

#serendibkitchen

Please follow and like us:

PDF of Feast

I’ve sent Kickstarter backers the PDF of Feast! WOOT! ePub and Kindle editions coming later today!

I’ll just note this again, in case any of them are reading here and miss it in my e-mail, that backers should please feel free to download an extra copy to gift to a friend or family member.

Happy Holidays, and thanks so much for your patience!

#serendibkitchen

Please follow and like us:

Exhausted Joy

And Jed has finished the Kindle and ePub versions of Feast, and I have sent them to the Kickstarter backers, and the cookbook is officially, y’know, done. Whew.

Off to collapse in a heap now.

Well, collapse for twenty minutes, and then wrap presents, but you know what I mean…

Here’s some sleepy, sparkly #spacecats for you; that seems about right for this Christmas Eve.

BIG MOOD. Exhausted joy.   

(Oh, and booksellers and librarians can now order the book — it’s in Ingram’s system and ready to go. So, y’know, tell them to do that, if you like!)

#serendibkitchen

 — in Oak Park, Illinois.

Please follow and like us:

The dining room table has been cleared!

Today I dragged Jed around with me to Walgreens and the post office and Paper Source and Scratch ‘n Sniff, and while he kind of collapsed at the last one (he’s not used to marathon holiday shopping sessions, poor thing) and had to step outside into the quiet fresh air for a bit, I think I may be actually DONE with holiday shopping.

We do stockings for everyone here, a tradition inherited from Kevin’s family, and we also sit around in a circle on Christmas morning, after coffee / fruit, and before brunch, and open them one by one, making sure in advance that everyone has the same number of them, plus an orange in the toe, and a candy cane hanging on the stocking.

I do *not* do my own stocking, unlike Kevin’s mother. The men are responsible for mine right now, and contribute to the other stockings, though I do manage the count and do the bulk of the shopping (which I find mostly fun). Soon the kids will be helping with stockings too. (Stocking gifts are from Santa, so it’s the last tiny vestige of pretend magic here. They can have another year or two of that.)

Everyone this year is me, Kevin, Kavi, Anand and Jed, plus Kat and her kids, plus a few little things for the dog and cats, so it’s many small gifts. Everyone gets some food treats and most people get socks; the rest are a bit more individualized. Slinkies have been big in the past. (The adults get their stockings filled out with post-its and pens and other such useful items.) So it’s kind of a lot, but also delightful; it’s one of my favorite Christmas traditions.

Next step, of course, is the wrapping. I’m thinking I may simplify / greenify wrapping this year by cutting up a bunch of cotton fabric into squares (I have plenty of scraps in the fabric bins) and encouraging wrappers to use either rubber bands or knotting as a fastener. And then save all of those squares to re-use in future years. Tiny steps towards sustainability, and honestly, it’s probably easier too! It won’t be as beautiful as the traditional Japanese knotted fabrics used for such things (furoshiki), but it will be functional, at least.

The real accomplishment of the day was the post office, though. I think I have now officially mailed out EVERY SINGLE Kickstarter thing I had to mail out physically, EXCEPT FOR ONE PERSON WHO DIDN’T GIVE US HER ADDRESS (Sophie, this is you, if you’re seeing this, because all of our e-mails to you have failed to reach you). The dining table is clear of Kickstarter items, and tomorrow, we’ll be cutting out snowflakes there instead, which will be a nice change!

Physical fulfillment of a Kickstarter with well over four hundred orders is just a wee bit time-consuming, it turns out. Especially when they are exceedingly varied, so it’s not just tossing the same book into the same envelope over and over again.  Thanks to Stephanie, though, and her meticulous tracking, we have had almost no errors in the process, which is frankly kind of astonishing.

#serendibkitchen

Please follow and like us:

Stocking stuffers for last-minute shoppers

We can’t be the only ones still counting up stocking gifts on the 23rd, right? So a last-minute Stocking Sale, hooray! Running until Christmas Eve midnight, for porch pick-up in Oak Park. A cookbook + curry powder makes a delectable gift!

I’m happy to have non-locals ordering too, but won’t ship those out until 12/26.  No food items sent out of the U.S., sorry! Shipping calculated after you tell me what you’d like to order, but usually in the $8 – $15 range in U.S.

Quantities will be updated as they’re ordered!

*****
VARIETIES:

Pomegranate Vanilla: 4 oz. body butter, bar soap, 4 oz. bath salts, lip balm

Chocolate Chai: 4 oz body butter, 8 oz. bath salts, bar soaps, flying dragon soap, dragon eye soap

Scheherazade (jasmine, rose, and vanilla): 8 oz bath salts, 8 oz body butter, 4 oz. body butter, bar soaps

Mango, Vanilla & Lime: 8 oz body butter, 4 oz body butter, bar soaps, lip balm

Vanilla Lime: 8 oz. bath salts, 4 oz. body butter

Sandalwood: 8 oz. bath salts

Sandalwood Rose: bath salts minis

Rose: bath salts minis

Fairy soap

Lime dragon soap

Chai Spice dragon soap

Curry Powder Jars

*****

PRICES:

8 oz. Bath Salts – $8
4 oz. Bath Salts – $4
Bath Salts mini sample – $1
Lip Balm – $2
4 oz. Body Butter – $12
8 oz. Body Butter – $20
6 oz. Hand-Roasted Sri Lankan Curry Powder (in either wide or narrow spice jar) – $8 (not spicy; add cayenne to your taste)

******

BOOKS:

And okay, they won’t easily fit in a stocking, but I do still have some books on hand, any of which I’m happy to sign / personalize:

• A Feast of Serendib: A Sri Lankan American, hardcover ($35)
• A Feast of Serendib: A Sri Lankan American cookbook, paperback ($20)
• Bodies in Motion, immigrant literary fiction, hardcover ($15)
• The Stars Change (science fiction, $12)
• Perennial (a little gardening romance, set in Oak Park, $12)
• Survivor (uplifting anthology of science fiction and fantasy stories centered on trauma and survival, $15)

*****

#serendibkitchen
#serendibhome

Please follow and like us:

Serendib House at L!VE Cafe, with new products and varieties

Woot! I was running about 30 minutes late, but with the help of Kavi and her friend Emma, Serendib House is finally set up at L!ve Cafe (163 S. Oak Park Ave.) and open for business until 3 p.m. So far, the pomegranate-vanilla soap, Kavi’s lip balms, the sandalwood-rose body butter, the marshmallow gift boxes, and the cookbooks have been popular. 

Come by, say hi!

#serendibkitchen
#serendibhome

*****

Little customer

Little customer for Serendib Home, trying out the sandalwood & rose body butter.

 

 

 

Marshmallows in cute little boxes

I was feeling a little bummed that I’d run out of time to make truffles, esp. since I’d bought these cute little boxes for them, and then I realized that in fact, marshmallows fit perfectly into the exact same boxes.  (Selling at L!ve Cafe until 3 today…)

#serendibkitchen

 

 

For today’s sale @ L!ve Cafe, I’ve carefully put all the food items to the right of me, and all the body butter (pictured below) to the left of me, and still, many people are tempted to try eating the body butter. It won’t hurt them, since it’s just shea butter + mango butter, with a little color & scent, but it is not particularly tasty.  But SO PRETTY.

(Pictured: Sandalwood & Rose; Mango, Vanilla & Lime)

#serendibhome
#serendibkitchen

Sandalwood & rose body butter
Mango, vanilla & lime body butter

 

 

 

 

 

 

 

Pomegranate & vanilla bath salt

Kavya and Emma agreed that this pomegranate & vanilla bath salt was the prettiest item in the display. It’s fun layering the salts, and I *love* these hex glass jars.

#serendibhome

 

I tried to make the bath products either South Asian-y or Christmas-y — love how this mango, lime, and vanilla soap came out. Like a jello & sherbet dessert. And when you put the mica coloring in with the glycerin, for just a moment, it feels like Holi.

#serendibhome

 

 

 

Favorite new mold — dragon eye! (The flying dragon is also cool.) The pomegranate dragon eye is perhaps my coolest holiday soap.  I’m hoping someone is delighted to find this for their fantasy-obsessed partner’s stocking gift…

 

Mango, vanilla & lime body butter

Glass jars cost about the same as plastic jars, interestingly, so my inclination would normally be to do all glass jars, but of course, for shipping, plastic is safer (and lighter). So I ended up with a mix of them. There are so many little details to a physical product, whether it’s a book of a jar of body butter. Just doing the writing part is, in some ways, simpler. 

#serendibhome

Chocolate chai soaps
Melt and pour soap is not so easy to swirl — you need to get the temperatures exactly
right. I gather cold-process soap swirls much more easily; maybe I’ll try experimenting with that next summer. (I’m planning to basically be done with bath product making until AFTER next semester ends.) This batch of chocolate chai soaps didn’t swirl as much as I’d hoped; ah well. They’re still pretty, in a more muted sort of way…

Marshmallow sampler

Now THESE, you can eat.  They went out with the ALMOST-LAST physical Kickstarter orders this week. I have two more orders to hand deliver in Oak Park, and two more people who we’re trying to track them down for addresses, and then I am pretty sure that we’ll just have the digital orders left, that WILL go out by Monday 12/23, come hell or high water.

(Jed, I’m planning to get you that last bit you need by tomorrow; I hope you’ll have time to put that in.)

#serendibkitchen

 

Please follow and like us: