That postcard still lives where I happen upon it not-infrequently. You’re right- it’s easily been that long! It brings a smile to see you’re still here.
I see from your chili recipe we take similar approaches to measuring our herbs and spices these days. I’d been wondering whether to provide a list of them and general guidelines or to stop myself as I dispense each next time I prepare a batch and measure. With your confidence in the kitchen I suspect either should work well.
Two things: What do you usually do for chicken or vegetable broth or stock? Are pastes like better than bouillon readily available or do you prefer to make your own? Also, is light coconut milk in quart or liter-sized ultra-pasteurized boxes readily available, or is canned or frozen coconut milk easier to come by at your favorite market(s)?
Re: a frijol negro in trade for your tarka dal
I see from your chili recipe we take similar approaches to measuring our herbs and spices these days. I’d been wondering whether to provide a list of them and general guidelines or to stop myself as I dispense each next time I prepare a batch and measure. With your confidence in the kitchen I suspect either should work well.
Two things: What do you usually do for chicken or vegetable broth or stock? Are pastes like better than bouillon readily available or do you prefer to make your own? Also, is light coconut milk in quart or liter-sized ultra-pasteurized boxes readily available, or is canned or frozen coconut milk easier to come by at your favorite market(s)?