Happy New Years!

In the spirit of the new year, I've dreamed up some food resolutions. Here are a few things I really want to make before the end of 2008 (please feel free to leave your own list in the comments):

Amasake--Koji-inoculated brown rice left to ferment into a mild, sweet drink.
Some Vegetarian Malaysian Food-- My favorite cuisine, recreated chez moi?
Peach Raspberry Crumble-- It's been over a year!
Squash-- I'm still waiting for the "a-ha!" moment.
Ice-Cream --A la the homemade, hand-cranked berry blend concoction that I got to try in Oregon (pictured above)
Ginger Beer -- A sweet soda heavy on the ginger? Yes, please.

Birthday Chili

Now I realize that it may not be the smartest idea to describe this chili as quick and simple, since it's what I made my mother for her birthday dinner, but that's really what makes this chili great. Forget the long list of spices and stewing time. When you're cold and hungry, this chili delivers. It won't be the spiciest or heartiest you've ever had, but it'll get the job done, much like a match will when you're strapped for candles. Recipe here

Meet Boo Boo

Kyli's (former) kombucha companion. I heard about kombucha when I was in Colorado, but wasn't a huge fan. And I guess I'm still not, since it doesn't normally occur to me to drink it. But apparently it's good for you, and it's fermented, so worth a blog post on that basis alone.

You make kombucha by adding a mother to tea sweetened with sugar and waiting while it does its thang. Kombucha is actually a SCOBY (symbiotic colony of bacteria and yeast)--fancy, no?

I can't quite get a handle on these mothers, though (and throwing out the babies are sad, too). Does it float down to the bottom when it's used up all the sugar? Does it need to be partially out of the solution to be active? Will it keep getting more vinegary or will the mother eventually die if it isn't fed? I transfered my last batch into mason jars, and they both developed mothers--one on top, the other floating at the bottom. I'm confused.

If you've found a source for a kombucha baby, here are the instructions as given to me.

Shitake Like You Mean It

Inspired by some food art I saw lately, I wanted to post these pictures of John's shitake mushroom block/log. Yes, cue the Ren and Stimpy song (the lyric "it fits on your back, it's good for a snack" makes more sense now...).


I searched the web for some Shitake Lore, but mostly I just like looking at the pictures

Is it that Thyme again?

The weather's been a bit odd in Chicago this year. It didn't get cold until fairly late in the game and then we keep getting warm spells--up to 60 degrees! One thing that fluctuating temperatures can bring is more colds. At least, I thought that it did. Something to do with your body adjusting to temperature shifts? Maybe? Anyone? Either way, last winter I got a chest infection. How can you tell a virus from an infection (caused by bacteria)? My mom says it's the color of your snot--green signals infection, clear means a cold. Sorry to get so graphic, are you wondering what's the point of all this on a food blog?

Thyme is the point. I had a semi-dry, persistant cough, that I couldn't shake--I figured it for an infection. Then I read about thyme being good for chest ills, so I tried it. Just shoved some in a tea infuser and drank almost 5 cups that day. And it worked, wonderfully so. I've almost been waiting to get another one just so I can drive it away with the antiseptic power of thyme. Thyme contains the essential oil, Thymol, (an active ingredient in Listerine, actually), which is to thank for some of its anti-bacterial and anti-fungal properties. I've heard that it can help in dealing with your average, phlegmy cold, too.

I got mine in bulk at a grocery store (make sure it still has its color and scent), but for the gardener's out there, Kalyn's Kitchen has a good post on freezing fresh herbs for all-year use. Here's wishing you a winter and spring without tissues and coughs, but a mug of thyme tea if you need it.