Working on the Patreon treat boxes — I’m hoping to finish them off this week and ship them out next week, fingers crossed. I think August is going to be a lot of shipping, between these and the Vegan Kickstarter packages! (Babylon 5 has done a great job of keeping me company with production — […]
A Month for Shipping Read More »
Made Sri Lankan grilled halibut yesterday to eat with the grilled eggplant and mushrooms from the other day — tasty, but string hoppers are dry without sothi! It was all right with some yogurt sauce, but today, I made sothi and pol sambol, and it was so much better. Some food combos are just classic,
Classic Food Combos Read More »
The same Sri Lankan-inspired marinade that I use on meat works well for veggies too. Efficient. And as a bonus, the veggies don’t need marinating for any length of time — you can just coat them and grill. Remember that veggies cook at different speeds, so if you’re mixing them on skewers, be careful about
Sri Lankan Grilled Vegetables Read More »
A friend asked what made this Sri Lankan, and I have to admit, I didn’t want to mess too much with the classic Aviation, which is a delight. But I did switch out the standard lemons for limes — limes are native to Sri Lanka, and tend to be a bit less sweet and more
(45 minutes, serves 8.) This is basically my mango-ginger chutney, but with cherries, because cherries are in season now, and I keep buying them because I love them so. You don’t actually need to cook a chutney—you can just chop up some fruit and mix it with spices and serve; that would be common in
Cherry-Ginger Chutney Read More »
(makes one big glass) This takes a little planning ahead, since you’ll want to grill the pineapple and let it cool to at least room temperature before making the drinks. But the effort is well-rewarded with a rich burst of extra flavor, and added complexity from the cayenne, salt, and lime. 4 pieces of pineapple
Grilled & Spiced Piña Colada Read More »
Boo! I seem to have accidentally deleted my draft recipe for this chocolate-cherry cake (made for the Patreon treat boxes). Alas! It came out well — key elements were a bit of coffee in the batter to bring out the chocolate-y-ness, and a bit of cayenne for a little excitement. Oh well…maybe I’ll try to
A Christmas-y Cake Dilemma Read More »
I promised you mocktail recipes! Here’s one. Soul Refresher: Watermelon & Rose Iced Tea (serves 6) Rooh Afza is a traditional syrup formulated in 1906 in Ghaziabad, British India by Hakim Hafiz Abdul Majeed, combining several ingredients commonly believed to be cooling agents, such as rose — its name is sometimes translated as “refresher of
Soul Refresher: Watermelon & Rose Iced Tea Read More »
(makes two) This is the delightfully simple cocktail you’ll want to sip as you dance through a rain shower, your pink sari plastered to your body, while your eyes flirt demurely with your stunningly attractive admirer. 1 c. watermelon chunks 1 oz. vodka 1 t. rosewater 1 t. kithul treacle (or honey) rose petals to
Bollywood Rose & Watermelon Cocktail Read More »
(makes 2) This is one of my more complex cocktails, and requires a few notes: a) It’s getting easier to find fresh jackfruit in American grocery stores; if you can’t find fresh, look for frozen. You can also buy canned ripe jackfruit, but that usually comes in a sweet syrup, so the end result will
Jackfruit Taprobane Read More »
