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I told my mom I sent scarves to sumo wrestlers and she thought that was fun and mentioned she would like more. She has gotten so much knitted and crocheted stuff over the years I figured she was sick of it.

I made her a shawl and two cowls for Christmas and I have been playing with watercolors so I made a card, too.

I made a couple of snowflake ornaments and sent them to my two favorite rikishi in Japan. The post office lady was actually super nice and explained more stuff to me so eventually sending stuff to Japan will be easy.

I've been able to sneak time to do some random stuff as well. I got some gorgeous sourdough made the other day and key lime curd and key lime and orange marmalade. I am going to start some nukazuke tonight (Japanese rice bran pickles) because that seems like it will be an interesting experiment. I will take some pics as I go and if it is a success, I will make a post explaining it and the flavor.

I told my mom I sent scarves to sumo wrestlers and she thought that was fun and mentioned she would like more. She has gotten so much knitted and crocheted stuff over the years I figured she was sick of it. I made her a shawl and two cowls for Christmas and I have been playing with watercolors so I made a card, too. I made a couple of snowflake ornaments and sent them to my two favorite rikishi in Japan. The post office lady was actually super nice and explained more stuff to me so eventually sending stuff to Japan will be easy. I've been able to sneak time to do some random stuff as well. I got some gorgeous sourdough made the other day and key lime curd and key lime and orange marmalade. I am going to start some nukazuke tonight (Japanese rice bran pickles) because that seems like it will be an interesting experiment. I will take some pics as I go and if it is a success, I will make a post explaining it and the flavor.
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[–] • 1 pt

Lacto fermenting garlic is a simple way to start. Just Google it for the percentage I want to say 2.5% salt to weight of garlic and water. I leave it on the counter until it gets kinda translucent, kinda changes color a bit, and then put it in the fridge. I use it like I would raw garlic. It's milder but I don't have to worry about dry, powdery garlic which happens quickly where I'm at.

Garlic is the one I really use a ton. When I see decent garlic, I buy a bunch and ferment it. I'll try to remember to grab some pictures tomorrow when I check on and stir everything I've got going lol. While my tea water is heating I feed my sourdough starter and poke at any of the ferments that need a poke.

[–] • 0 pt

You need to start posting random things like this to one of the "food" subs and not just in comments. We are a recipe website now. We just have other random crap to read next to the real content.

[–] • 1 pt

Lol. Next time I make something I will take pics and write it up. I will def do the nukazuke if it's not totally gross. I'm always making something. If I have time tomorrow I'll post a pic and recipe for my key lime/lemon curd. The marmalade I made, I really like. but it's probably too sour for normal people.

[–] • 0 pt

My request: bread(s) Fascinates me, but don't know why. I really like it, but store bought bread is shite.