The white seeds you get from a carving pumpkin are actually pumpkin seed husks — if you really wanted to, you could do a lot of work trying to get to the green seeds (known as pepitas) inside. Pepitas are delicious, but are actually usually harvested from pumpkins that don’t produce these white husks. But […]
Roasted Pumpkin Seeds, Sri Lankan-Style Read More »
(30-45 minutes, feeds 8) The orange pumpkins that are so familiar in America don’t actually grow in Sri Lanka, but the same approach used for Sri Lankan ash pumpkins (also known as wintermelon) works well for orange pumpkins too, offering a mild, comforting curry rich in autumn flavor, Typically in Sri Lanka, you’d leave the
Chilly outside, but a little tropical sunshine on my plate. I’m cooking mostly vegan food these days, developing recipes for the cookbook, but we’re also still trying to support our local restaurants — we got Thai takeout last night, so there’s a little Thai sausage and chicken satay on the plate, then going clockwise, tempered
(20 minutes, serves 8 as accompaniment) I was raised a frugal New Englander, and I truly hate wasting food. So you can imagine how excited I was when I learned that plantain (and banana) peel is actually edible! I like making this with green plantain peel, for the color contrast with the red onion, but
Tempered Green Plantain Peel Read More »
(20 minutes, serves 4 as accompaniment) Plantains are staple foods throughout Sri Lanka and the region, the main fare of millions of people for centuries. They’re rich sources of complex carbohydrates, vitamins, and minerals, and are easily digestible. This traditional Jaffna-style plantain sambol offers a luscious, spicy-tangy bite, and is a great way to perk
(45 minutes, serves 4) Green plantains are starchy and not sweet, more like a vegetable than a fruit — if you’ve had tostones, those are made from green plantains. Expect these fried green plantain bites to be much like potatoes in texture, but with a flavor all their own; I like them simmered in a
Green Plantain Curry Read More »
(30 minutes, serves 4) Sri Lanka grows a host of plantains and bananas; this type of curry is typically made with a variety known as ash plantain. That’s not easy to find in America, but luckily, plantains generally have become much more available, and they work beautifully in this dish. You can even use very
Spicy Plantain Curry Read More »
I sewed up a “Shed in Summer” one too. It looks good hanging on a nail or hook too, if that’s your preferred tea towel placement. I *do* like functional design. If you can sew, you can use Spoonflower’s “Fill a Yard” to get 4 different tea towel designs (mine or others) on one yard
A Bit of Hemming Onerous Read More »
I realized poetry kitchen towels aren’t really a thing, but maybe they should be, because I love the way this one came out. I’m particularly pleased that my layout worked well, so that it still looks nice while hung folded, over a dishwasher or stove handle. Many kitchen towels don’t design for that, I think,
Poetry Kitchen Towels Should Be a Thing Read More »
All the curry powder I roasted this weekend is spoken for now; very satisfying, getting it fresh and out the door quickly. (I’ll start prepping to roast another batch when the next order comes in…I’m out of cloves, so have to get some more of those first!) Some curry powder packets were individual sales, but
