big jim.

So, I'm back, and happy about it, except for feeling totally stomped. Had a little more energy today and surprise of surprises, started working on another Double Headphone Project, which is just about the most productive thing I can think of doing at the moment.

The other productive things I could do would be to somehow have an un-sedentary moment, and also to take a break from animal products and ingest a vegetable or two and some fiber.

This has been going on since yesterday, I made a nice but not-very-special stir-fry with cabbage, onion, sichuan pickles and tofu. Tasty enough. And now I'm going to roast some carrots and make some mushy peas.

UPDATE: This recipe is proof that not everything we do is Thoroughly Repeatable. It's not...bad, per se. It's just not good by itself, too sour. It might be nice with some falafel or lentil burgers. But as is, it's just sitting in my fridge not being eaten.

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roasted carrots.

3 tbsp water

1/2 cup pomegranate molasses
3 tbsp olive oil
4 tbsp butter, melted
3 tbsp cup finely grated fresh ginger
1 tsp ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
700-800gr carrots, peeled, halved maybe

1/4 cup pine nuts, toasted
1/4 cup thinly sliced fresh basil leaves
1/4 cup thinly sliced fresh mint leaves

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Oven at 190C. Combine first bunch of ingredients, coat carrots, cook for 35-50 minutes. Remove from oven, toss with nuts and herbs.

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