Food and Recipes

I have handed A Feast of Serendib off to the formatter & indexer. I’ve added photos throughout, purchased ISBNs (oof!), the colophon is done, the author bio is added. I want to revise every single recipe again, but I am not going to do that.   I am fighting a nasty cold that has made me […]

Just a quick update to note that we’ve just broken 300 backers — terrific! It’s a little unclear if we’ll make the final stretch goal; at just about $13,400 and only two days left, I don’t know if we’ll make it to $15K. Maybe? So if you’d like those cooking demo videos, this would be

Less than a week left on the Feast of Serendib Kickstarter — we’re heading into the home stretch. I just checked, the first time I’ve looked at the page in days, and someone actually signed up for the poetry package, which is delightful. (I hand-write a poem for you, on the topic of your choice.)

Eep.  I was so hectic with the launch of the Feast of Serendib Kickstarter and the wild 24-hr full funding (!) that I completely forgot to post about it here.  But luckily, it is still running for a few more weeks, so I encourage you to stop by and check it out!   Look!  A

Eep.  I was so hectic with the launch of the Feast of SerendibKickstarter and the wild 24-hr full funding ride (!) that I completely forgot to post about it here.  But luckily, it is still running for a few more weeks, so I encourage you to stop by and check it out!   Look!  A

(serves 4) Buttery-sweet bombatoast is one of my favorite breakfast foods. The term comes from Bombay toast, like French toast, but the Sri Lankan version has sugar in the mix, so you don’t need syrup. There are savory versions too, with onion and green chili, but this is the one I grew up eating. It’s

Sri Lankan-style egg bites, done in the sous vide — delicious. it was very satisfying finding a way to make my favorite egg breakfast in egg bite form.  The sweetness of the onion, the flavorful heat of the green chilies, all wrapped in unctuous egg and creamy cheese — perfection! 10 minutes active cooking time,

(30 minutes, serves dozens) My mother is known for these delicious, fussy little appetizers. They present beautifully for a cocktail party. 1 lb medium raw, peeled shrimp 2 medium onions, minced enough vegetable oil to sauté (about 3 TBL) 1-2 rounded tsp cayenne ketchup to taste (about 1/4 cup) 1 t. lime juice 1/2 –

(90 minutes, serves 8) This is essentially a cross between coconut milk flan + chai-style spicing, legacy of Portuguese colonialization of my little island. Using jaggery and treacle would give a darker color, more characteristic of vattalappam; you can add a little dark molasses to approximate that color and add a tasty, slightly bitter, note.

Heather and I spent much of the weekend assigning photos to recipes for Feast — only to find that I somehow didn’t actually have a photo of the beet curry. So I made it again today and photographed it. 🙂 Guess I know what’s for dinner tonight… ***** Sri Lankan Beet Curry (30 minutes, serves