And a lot has happened since I’ve been away.
First, we had this crazy snow storm – “Snowtober” they called it – the weekend before Halloween. It was a record-setter. We got about an inch of snow out on the deck and backyard. As I write this, it’s in the mid-60s. Crazy.
Sadly, though, there are still hundreds of people in Connecticut without power. Can you believe it?!? I think it’s ridiculous, and I know investigations have begun to figure out what is the deal up there.
And it was Halloween! I am not a big Halloween person in general, though we did watch the Village parade on television that night.
The following night I took a yoga class at Heart and Soul of Yoga, here in Astoria. It was taught by Vanessa Francis, and had a really positive effect on me. I’ve been back for an additional class and I’ll likely attend classes there on a regular basis as part of mygeneral wellness program. If you’re in Astoria or NYC, this yoga studio is worth checking out.
After yoga I headed to a local wine bar in the neighborhood, and my friend Kate and I shared a delicious chicken liver paté at Winegasm. It was served with toasted bread and pickled fennel, which turned out to be an fantastic combination. The paté was really yummy and super smooth. We also had a couple of cheeses. The food, company, and conversation made for an excellent close to the evening.
As far as food creation goes, I’ve started some kimchi. This is a root vegetable kimchi, not cabbage kimchi. I used daikon radish, carrots, and kohlrabi as my roots, all from my CSA. I grated the carrots, 2/3 of the kohlrabi, and thinly sliced the radish and remaining kohlrabi. I was really surprised at how sweet the kohlrabi is! A pleasant surprise. Scallions, ginger, garlic, and chili flakes were added, too. Now it will ferment for a week or so. The result should be tangy and spicy.
I’ve also begun another sourdough starter, so the first combination of flour and water is sitting in the fermentation cupboard. I look forward to making some bread later this month (maybe even for Thanksgiving!)
Speaking of Thanksgiving, we’re going to have turkey chili!
I also made some kale chips, which dehydrated for about an hour in my dehydrator. I simply brushed it with olive oil and seasoned it with Gardenfreude‘s rosemary salt that I got at the last Queens Swap. I’ve tasted the chips and they are really good. I can see how this is an easy way to eat greens if you’re not so fond of them.
Speaking of Queens Swap, we’re having another food swap this weekend! We’ll be at Sweetleaf Cafe in Long Island City, from 4-6:30pm on Sunday. I’ll be swapping ajvar, and preserved organic lemon peel, among other things. If you’re in the NYC area, please join us! Here’s the invitation.
I’m also happy to say that my issues with the Dept. of Labor are all resolved. Email if you want details, but the nightmare is over! I’m going to celebrate tonight at a women’s blogger dinner, hosted by a dear friend at an excellent restaurant in my neighborhood (we’re going to try out new brunch dishes). I’m still looking for work, though.
Finally, the little kitten that I wrote about is doing well! Linus continues to be very energetic and eats everything in sight. He and my older cat Marina both love salmon and have been enjoying little bits of fish from our salmon share. They are no fools – this stuff is good!
CL&P definitely screwed up. Its been an interesting fall. I need to restart a sourdough starter too… how do you like the airlock for fermenting? Does it cut down on the stink?
I haven’t noticed a decrease in stinkyness, but I’ve only made smaller batches of ferments before, do the odor isn’t too much of an issue. – this kimchi is the biggest ferment so far, so it may stink up the place. Or not. We’ll see. I loved using the airlock for some pickled beets a while back, and the taste was better than in batches past.
I still lust after a Harsch crock.
Glad you have power – I really feel for the people that don’t. I was in Astoria in July 2006 when the power went out. We went 8 days with no electricity, which meant no a/c. It was horrible – July is way hot, as you know. Thank goodness I had an office job then, so I had many hours of skyscraper a/c as a refuge.
Glad you are back missed getting your blog and things got resolved on personal level.
I liked the kimchi recipe will have to try since got couple heads of nappa.
I saw on craigs list a I think fermenting pot with strange name for sale too expensive for me asking $75 when inquired for lower price told $60. I’d enter ferment & for sale to find.