WEEKLY TEASE
Vanilla cashew cream custard parfait, layered with cocoa teff crumbles from a failed pie crust, and blueberries. (This was my husband's custard, mine was served sans these embellishments.) I'm still experimenting with agar agar, learning how much is too much, etc. This is a bit of a cheat, as I made this a few weeks ago, but it's been a rough week, and my relationship with food is especially bittersweet these days, so I have been somewhat reticent when it comes to documenting my meals. I have a few new recipes to share with you next week, though, including a submission for this month's SOS Challenge. Until then, I hope you enjoy your Easter weekend in health and happiness.
2 comments:
Yum! I want some! I'm right with you on the not-having-a-good-food-month.
Also, the lotus root at the store looked pretty old, so I haven't tried your lotus chips, but I hope to try your method using a pretty purple daikon-like radish I bought. At the least your post motivated me to get back to lactofermenting!
I'm sorry to hear that you're having a hard time, too! It's so frustrating when you feel like you're doing everything right! Sigh...
Yeah, my last trip to the Korean market was disappointing, as all of the lotus root had mold growing on it. I did pick up a package of already sliced and pickled lotus root out of the fridge section, but it was so grossly salty, and I think that the root may have been bleached, so I wouldn't recommend that! The daikon you got probably won't react the same way to the baking because of the high water content, but it will surely still be delicious! I would suggest baking it on parchment paper. Lotus root is incredibly fibrous, so it doesn't stick at all. Can't wait to hear how your experiments go!
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