I can still remember the precise moment that it happened. We were having dinner at Hanilkwan and one of our banchan was a simple salad of shredded cabbage and kkaennip, tossed in a light vinaigrette.
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Homemade vegetable bouquet for an old friend’s 50th birthday
Happy 50th birthday JM, and remember to eat more vegetables. You’re not a spring chicken anymore, and it’s all going to be downhill from here.
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Indian borage pesto is a versatile ingredient for home cooking
In addition to having really pretty variegated leaves, they are also our primary sustainable crop. Once they get visibly bushy, The Wife harvests them to make pesto and cooks up a storm.
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Finally, a sustainable crop that doesn’t simply die on our windowsill
After several failed attempts with different vegetables, we finally succeeded with the variegated Indian borage. Besides being a lovely addition to pasta, it’s also such a pretty plant to look at.
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Home-grown vegetables make home-cooked food taste even better
You can’t rush Nature, but when you give it time to do its thing, the results can be quite delicious.
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Nature moves at its own pace
The sprouts shot up at quite an amazing pace and after only seven days, they were ready to be harvested and eaten again. It’s unclear if the Totoro had any significant impact on their speed of growth.
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Could home hydroponics be the new normal?
The Wife and I have always been interested in growing our own vegetables, but it’s been challenging given that we live in a small apartment with no balcony and no direct sunlight. Given that we’re stuck at home these days, The Wife decided to give it another go. But this time, she chose the simplest of vegetables — taugeh.
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