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


"public" victory.

This post is for all my goutish homies out there who need to read about potential treatment.


Ho there. Day 85 of not drinking. Also Day 85 of Serious Gout Battles. My last official "flare" was 4 April 2020 or so, and while it didn't reach the incredible heights of March 2020, it hurt enough to where I couldn't easily go up and down tiny wooden Dutch stairs and i started taking colchicine for a couple of weeks.

A word about colchicine: I think my next gout flare would have to be more than medium-bad before I ever take it again. It is such murder on your stomach and bowels and general mobility that it's really only worth taking if you're in unbearable pain. I didn't realize the mobility effects (overall muscle pain, stiffness, fatigue) the first time I took it because my foot was unusable and I was just basically in bed for two weeks, couldn't walk, stand, etc anyway. The pain did kind of go away relatively quickly after I started colchicine, I want to say three or four days.

This was all a bit confused by the fact that, on the day I went to see my doctor to get the colchicine prescription, I hurt my back trying to protect my foot, and ended up in bed for another week. So I just felt shitty and immobile anyway and assumed it was the gout that was causing it.

So this 4 April flareup, I felt equally immobile while taking colchicine and I wasn't until I stopped taking it and a few days later I felt "OK" again that I truly realized how bad it was making me feel. I say I felt "OK" again, but I mean, you know, 50 years old instead of 80: I really had a difficult time getting out of bed or standing up from a sitting position while I was taking it.

So for the next flare, which I sincerely hope never happens, but you know: I'm just going to try and hydrate my way out of it and see what happens. Right now I'm drinking 2 liters of water a day, I should be drinking 3, but 2 is really plenty challenging enough.

Since I've stopped drinking alcohol I'm able to drink more coffee every day, which is supposed to be productive for gout/uric acid trouble. I have two cups of black coffee in the morning and one in the afternoon, would love to be able to sneak another one in there but we'll see. I already pee 59 times a day.

And: the real reason I'm here today blogging: nutrition. I guess it's time to get serious about this, so I will use the shame of public ("public") failure as a deterrent.

Two cups black coffee (0kcal)
Two whole wheat tortillas (240kcal)
1/2 avocado (130kcal)
1 tbsp (40g) esfenaj (60kcal)
1 liter water with pure cherry juice

Esfenaj: https://beaufood.nl/esfenaj/

1/2 avocado (130kcal)
20g potato chips (125 kcal, OK, yes, no need to comment)
500ml water with pure cherry juice

1 whole wheat tortilla (120kcal)
1 tbsp chipotle hummus (60kcal)
1/2 avocado (130kcal)
1 handful spinach (10kcal)
500ml water with pure cherry juice

3 small potatoes (300kcal)
2 tbsp ketchup (25kcal)

50g coconut yogurt (70kcal)



jicht, episode 3.

Hi there! Lots sure has changed since our last post, but we're going to focus on one of the things that hasn't changed: I still have gout! I haven't really done anything wrong this time, still no drinking, that means it's been 59 days of no drinking, which is something. Anyway: here's what I've been doing to battle this round of the G.

Day 1: Friday
mild pain, enough to know I should order some more colchicine.

Day 2: Saturday
about the same

Day 3: Sunday
a bit worse

Day 4: Monday
a bit worse, bad enough to start colchicine
a bit too much sugar consumed Monday night

Day 5: Tuesday
Officially a gout flare

Day 6: Wednesday
alkaline drops added to 2 liters of water, magnesium, vit C, and colchicine

Day 7: Thursday
3 liters of water added and very little movement

Day 8: Friday

Day 9-11
Continual improvement and reduction of therapeutic methods, including stopping colchicine on saturday

Day 12 Monday
Yeah, not so pleasant again. Returning to:
3L water, 2 doses of poison water, magnesium, vit C, colchicine


the storm of the brain.

Doin' a little menu planning.


s p a n i s h -  m e x i c a n o - i t a l i a n o

Jonge kaas, chipotle dust, cinnamon, salsa verde, creme fraiche.
Sweet potato, goat cheese, habanero-almond romesco, corn nuts, wittekaas, scallion (source).
Oyster mushrooms, komijnekaas, ancho chile, radish, jalapeno, cilantro.

Cauliflower risotto, raisins, pine nuts, Parmesan, parsley, brown butter capers.

Spinach salad with marinated red onions and dates.



Night before: almond salsa, ancho sauce, roasted cauliflower, radish/jalapeno relish.
Day of: boil sweet potatoes, flatten mushrooms and marinate, toast pine nuts, make brown butter, make risotto. Marinate red onions and dates.


t u r k i s h   f u s i o n


Date butter + bread + black rice vinegar
Crostini of Afghan candied pumpkin, whipped feta (200g feta and 200ml cream with lemon and olive oil, whipped), pul biber, sumac, mint.
Baba ghanoush, tahini, honey and zhug?

Oklava manti riff: pappardelle, tomato, chipotle, butter, cherries, goat yogurt, garlic, pine nuts, parsley.

equal parts butter and tomato and cherry, yogurt is the balance.

100g cherries
 tsp fennel seeds, toasted and crushed

good pinch thyme
2 cloves garlic, microplaned
1 onion, browned in olive oil
500ml yogurt

400g tomato
1 tbsp tomato paste
250g butter
1 clove garlic
pinch oregano
1 tbsp pul biber/chipotle
1 tbsp sherry vinegar
1 tbsp sugar

pine nuts