7.5 months bitches.

 But in actuality I'm not even counting anymore, it's just happening. I am thinking about coming back here to write! Let's see. 


6 months no drinkie.

I do have a pounding headache however. 




2020, still.

Not really the best year on record is it. This opening sentence reminds me of blogs I used to read while I was still blogging and reading blogs, when I would think "what are you writing for?" I guess it's more productive than watching TV (remember TV?). But this, whatever it is...I don't really understand.




It's a telling barometer of social media trends that I find this blog to be the "least social" place to put a thought into words. Do blogs even still exist? Can't be bothered to check.

The North Garden is in mostly full...bloom? Swing? What do gardens do. There are lots of edible things out there. Questions to self: 1) what to do with 409 radishes? They are delicious with a little butter and salt, but I fear there is a limit to that appeal. 2) how much arugula and/or spinach pesto can you make? This seems to be the quickest way to dramatically reduce the shelf space that leafy greens consume, but I struggle to find uses for it other than pasta or sandwiches. Yes ok.



the fittess.

As in, "survival of". Yeah yeah, hey I lost two kilos. Foot still on the edge of relapse. 110 days no alcohol. Yoga almost happening regularly. Here's this because I keep misplacing it.

Caveat: I made the below twice as written, really liked it but wished there was more "sauce". Tried it with Napa cabbage (Chinese kool) instead: completely inedible due to the water content of Napa cabbage. Now I know.


tofu, cabbage, carrot, coconut. 

1 400ml can coconut milk
1 lemongrass stalk, top half trimmed, tough outer layers removed, thinly sliced
4 garlic cloves
1 ginger thumb, peeled, coarsely chopped
1 Tbsp. kosher salt
1 Tbsp. sugar
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
1 block firm or extra-firm tofu, drained and Nguyened
1 small or 1/2 large head of cabbage (about 1 1/2 lb.), cut into 2" wedges through core
3 large carrots (about 1 lb.), peeled, cut into 2" segments
Toasted coconut chips, steamed rice, and lime wedges (for serving; optional)

Place a rack in top third of oven; preheat to 425°F. Purée coconut milk, lemongrass, garlic, ginger, salt, sugar, turmeric, coriander, and cayenne in a blender until smooth.
Squeeze tofu over a medium bowl or sink with your hands, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don’t worry if it starts to crack apart. When no more liquid comes out, tear tofu into 2" pieces; discard liquid. Place in a shallow 13x9" baking dish. Add cabbage and carrots, arrange in an even layer, and pour sauce over.
Bake, basting the vegetables and tofu halfway through, until carrots are fork-tender, most of the liquid is evaporated, and the top is golden brown and lightly charred in places, 40–45 minutes. Let cool 5 minutes.



2 cups black coffee
1 whole wheat tortilla
1 cup fresh spinach
1/2 small avocado
1 tbsp goat kwark
1 tbsp mango hummus