Serendib Kitchen

Recipe here: https://serendibkitchen.com/…/sri-lankan-green-tomato…/

The flavors are pretty Sri Lankan — I was remembering eating cheese toast (maybe made with cream cheese instead of cheddar?) with onion and green chili on the beach with Yudhanjaya Wijeratne and Suchetha Wijenayake and Navin Weeraratne and Mandy Jayatissa, late at night while Kavi fell asleep with her head on the table. I

Well, recent oatmeal was sort of a failure, because I was distracted when I was making it (always a danger cooking before the ADHD meds have kicked in), and I put in rolled oats instead of steel-cut oats, but set the timer for 20 minutes, so the oatmeal ended up kind of glue-y, which is

I’m getting better at using these molds — it took about 30 minutes to cut and fill 5 pies (plus one empanada-style with the leftover pie crust). And I used a Pillsbury refrigerated pie crust, which meant that there was only about 45-60 minutes of active cooking time (take pie shell out of fridge, let

No recipe yet, because I wasn’t entirely happy with the results — need to tweak. But I do like the little pie cutters — it took a little while to figure out how to use them, and it’s definitely fiddly and time-consuming to do this way, but the end result is so cute, I forgive

This morning, I tried cooking in dried fruit (diced peaches, cranberries, apricots, pears, nectarines, and raisins) directly with the steel-cut oatmeal; that worked, with the fruit nice and soft by the time the oatmeal was cooked. (Link to mixed dried fruit in comments.) Stirred in chia seeds and fresh blueberries at the end — the

Today’s oatmeal: steel-cut oats, unsweetened cashew butter (which it turns out I like much better than peanut butter, link in comments), unsweetened cacao nibs (for that bit of chocolate), sprinkle of jaggery, banana. Very good! Jed tried a bite of it, and for him, he’d like the oatmeal softer, but I like it right at