Punch it!
Sometimes you have to take a risk! So, I took a risk. I made myself this sandwich with a fish that I can't say I love. So, I am taking a risk. In posting photos of a whole fried fish, in all its possibly repulsive possible awe-inspiring glory. The first time in tasting was a worthy risk. This one, in posting, you tell me...! :)
I chose Sardine. I have said it before, they are not my favorite fish to eat as is, because of their rather pungent flavor; Like chicken liver. Actually, exactly like chicken liver!! I just had an Epiphany as I was typing this! That is probably why I like both of them in pates diluted with large amounts of butter and masking spices! Give me the fat and smooth spread without the stick-in-my-palate flavor.
Long story short, it was a success, which, is why it is here. What I found was that....
Mondays to Sundays - Coconut Almond and Oat Waffles
Sundays have a symbolism. Probably different for different people but typically run along the lines of leisure, fun, family, connection, laid back, indulgent, happy.... you get the gist.
These waffles basically encapsulate all of those lovely feelings! So, you can essentially, insert a few minutes of Sunday into any day of your life!
Even better, they are completely gluten free and even the nittiest gluten lover will find little to be picky about it! Crisp on the outside and chewy in the center, they are lovely as Fall sets in...
Happy Sunday! :)
Churn Baby, Churn! - Butter and Cheese at Home
There is a lot of debate, suspicion, controversy and, in general, lack of trustworthy information, about raw milk. There are obviously several players on different sides of the argument, all with their own piece of interest and point of view. Much like any animal product (or plant for that matter), there is always a percentage of population that are allergic or intolerant to something in the product. Dairy, whether raw or processed is no exception. We simply do not fully understand the composite chemistry of milk or how it reacts with the human system to have a sufficiently convincing argument either way. So, most of us resort to the safest course that we can think of, and, shy away from anything that seemingly did not get torched in the process of killing anything potential harmful. Even, if it comes at the price of losing the positive things as well. It is a choice each of us chooses or not.
If you are not a raw milk proponent, I am not going to attempt to convince you otherwise. If you are a raw milk addict, this is no sisterhood post. I love raw milk. That is my choice. And, mine alone.
Saffron Pistachio Kulfi Pops
Kulfi and I have history. One that has roots from high school! I honestly don't remember much of my school days. Looking back, I realise I went most of it a haze of self-defense. I never fit, so I choose to exclude myself voluntarily, thereby creating a myth of control and years of no nostalgia.
But amidst all of that barrenness are a few flickers of bright memories, the few times, I indulged in life and life ruffled my hair and said you can laugh and have fun. Kulfi is one of those few happy memories I retain from that time of my life. And, through it the longest friendship of my life. Although, I haven't been a good friend most of the time in that relationship and the tenuous connection continues only because of the other person. I am sorry for that. And, I am kinda hoping to make up for that, by dedicating this recipe to her.
It was like this.
Savor the Tart!
Well, it was to be expected after all... Sometime during this season, the tomatoes makes themselves felt on blogs around this part of the world.
May I present, the solace of mine soul - Tomato Tart! Pure and simple.
It does have a gluten free crust and before you gluten snobs wrinkle your nose about it, I ask you to give it a chance. The millet and moong flours have just the right boldness to man up to the saucy fullness of the tomato. It is almost a needed intervention, lest you get ungrounded by the fatal attractiveness of the sun kissed slices.. Trust me, I speak from experience...!