This is what you could do with your leftover ´kombu from when you have done delicious dashi. 🙂 This dish is meant to be a side dish to steamed rice.
The rice vinegar used in the recipe helps the kombu to get tender.
One sheet of kombu, about 50 grams
2 dl water
1 tbsp sake
1 tbsp mirin
1 tsp rice vinegar
2 tbsp soy sauce
1 tsp sugar
1/2 tsp katsuobushi
A pinch of sesame seeds for topping
Cut the rehydrated kombu into thin slices. Put it in a saucepan. Add water, sake, mirin, rice vinegar, soy sauce, sugar, and katsuobushi. Bring the mix to a boil. Let simmer until the kombu is tender. It might take 30 minutes or it could take longer. If so, add a bit more water and continue to cook until tender and all liquid reduced. 🙂
In January work continued after the holidays. A bit slow at first but then the speed picked up.
I enjoy having people from different countries around (with social distance and a mask on of course), listening to them talking in their various languages, and learning something from each of their cultures. 🙂 In the summer we had people from Iraq, Lebanon, Tunisia, Russia, Belarus, Ukraine, Poland and Ecuador here at the same time. It was wonderful! 🙂 It makes me feel so at home for some reason. At times we get completely lost in translation and laugh at how confused one can be, but most of the time we understand each other regardless of the language barriers.
We have a few things left to do in this first phase of the build that has taken almost a year now. Here we go:
skirting boards, wardrobe doors, door frames, etc
desks and wardrobes in all three bedrooms
skirting boards, wardrobe doors, door frames, etc
What is left, which will be the second phase of the build:
first-floor guest bathroom and laundry
second-floor master bathroom
terrace facing the water
paint all window frames, space bars, and foundation red
It is a bit overwhelming. “The last 20% of the work takes 80% of the time” they say and I think it can be true for builds as well.
Makeup is to take time for myself. It is to experiment and try out new products as well as new faces. It is to take an hour or so and just doodle, not check off anything on the long to-do-list. It is to see oneself in a new light for a few hours. It is to enjoy the simplicity of a pretty shimmer and shine. It does not have to be more than that. 🙂
This is a version of Pasta Aglio e Olio where I add cherry tomatoes. I do not finish off the dish with Parmesan or any alternative cheese. 🙂
This is such a good summer lunch but as I have been longing for summer all winter I have made this dish a few times during the dark of November, December, January, and well, February too. 🙂
8 cloves of garlic, chopped into flakes
A dash of chili flakes
1 lemon, some of its peel finely grated and half of its juice
200 grams of small tomatoes, cut in half
A bundle of parsley, chopped finely
Ground black pepper
Olive oil to fry in
2 dl pasta water (in case)
Peel and chop the garlic cloves.
Put on the pasta water.
Fill the pan with a generous amount of olive oil. Heat it up at medium heat. Add the chopped garlic and let fry carefully. Stir to make sure the garlic cooks evenly. The garlic should not brown. When the garlic is no longer raw and closer to done, add in the chili flakes.
Separate the parsley leaves from the stems, and chop up the leaves finely. Cut all tomatoes in half. With a Microplane, grate the lemon’s peel, and save one half for its juice to add later on.
Add a large amount of salt and the pasta to the boiling water. When the pasta is almost done, take out about 2 dl of pasta water in case you need it to thicken the sauce.
To the saucepan, add in the tomatoes and let them warm up. Make sure they are not left in the pan for too long before serving because then they will turn to mush.
Then add the pasta and parsley, squeeze the lemon half over it all and toss together. If dry, add a little pasta water. Mix together gently.
If the pasta is dry add some of that starchy pasta water you saved before.
Mix the ingredients together gently.
Because I adore olive oil I usually add some extra once I have plated my meal. 🙂
I took my time. I took the time that is rightfully mine, and I did what I felt like doing. I was not supposed to be somewhere else. There was not something else I should be doing instead of this. I was here, I was present and curious. I peeked around corners, I went as far as I dared to, I stayed as long as I wanted to. I did not rush or pull myself away. I was in my own place. I took my space.
Some weekends the build is paused and I can have my coffee on the couch in quietness, zigzagging between paint buckets and plastic boxes of pantry items to get there. The impatience creeps up on me sometimes, but then I remind myself I do not have to produce or make anything during the weekend. The most important is that I recharge.
After I had done these two I realized 1. I did not want to combine a bio-based material with a plastic (glue and cover). 2. There must be a way to make the cork completely water-resistant that is bio-based too.
Dried fruit, such as raisins; goji berries; apricots; for toppings
Add the water, rolled oats, flax seeds and salt to a sauce pan and boil together at medium heat. Pour the porridge into a beautiful bowl or large mug (this makes it taste better 😉 ) and add your toppings.