It is MONDAY, the list is long and a busy week lies ahead. The ‘BABY’ goes onto the shelves of all major book stores this Friday, October 14th. Surreal in its beauty and very real in the dreaming.
I am prepping for a tasting extravaganza at The Fumbally Stables on Saturday and there may be a seat left at the table if you check HERE.
Whilst I am at the Fumbally, my book will also be on the Northern Irish stand at the Gluten free Festival in Croke Park on October 15th & 16th. We will be giving away some tickets to the festival on the Facebook page over the week.
I would love to think that I keep all the balls in the air effortlessly, I generally fail miserably, mostly in the housework, general domestic bliss area. When life is busy, meal times are not the treasured calm, nurturing experience you might want them to be. They can be poorly planned and creatively uninspired. Thankfully there is always a jar or two of something Fabulously funky in the fridge!
I do appreciate that this is not my average week and that most of time things move at my own pace but to help at time like these my little trick is to drown something bland in something amazing.
From very early, my kids had a liking for the savoury taste of soy sauce (we now use either tamari or liquid amino, the gluten free version of soy sauce), seaweeds, miso, sesame, you can taste it? Sushi is their favourite snack.
I have a particular persuasion for Asian foods be it indian sweeping all the way across to Japan. Currently this is in the form of any kind of dipping/drowing sauce, as I can get away with a lot by simply cooking up something simple, ( rice and some veg) and pouring as much of this goodness on top. If I have the time I will even make something to dip into it. Ok it is not fermented but this week is different and I can only try my best.
I will tripling this recipe at least and making a big batch today:
1 spring onion, chopped
1 fermented garlic clove, grated
3 tbsp tamari
1 tbsp sesame oil
2 tsp gochugaru chilli flakes
2 tsp black or white sesame seeds,
toasted 1/2 tsp raw honey
1/2 tsp kombucha vinegar
Combine all the ingredients in a small bowl. It will keep well for three days in the fridge.