fiftyfour spa waters

Another tagine pate toast + bevvy pairing. This one is yerba mate with a slice of fresh lemon and a slice of candied lemon, a spot of honey, and a spoonful of ginger juice.

And another kind of toast + bevvy pairing. I jumped on the dalgona train. Don't worry, it was actually for a work project I made up. Anyways, I didn't actually know what to do with it post stability monitoring... until I found this long lost last piece of coffee frangipane milk bread from Joyce. And I slathered the coffee fluff all over it, and it was perfect.


Picked some mint from Joyce's ~garden~ to make spa water at home. This will get me through the impending heat wave.





Speaking of heat wave, we had more lettuce wraps in high places for lunch.
giant lettuces
tuna cakes
kang dwenjang
sweet wild rice
marinated perilla leaves
Joyce's Levain-style cookies for dessert
and her rhubarb +lemongrass gin fizz to wash it down

pc: Joyce

Eaten while getting horrendously uneven tans. How far into quarantine will it take for me to start lying naked on the tree house?

I made some pasta dough with no real direction except to use up my carton of egg yolks.
2/3c Capay mills flour
2.5T yolks
1.5T water
1/4t salt
-lower into boiling water for 1-2min, then drain

Night time came, hunger lurked, laziness and desire to eat scraps almost prevailed, but the fridge was growling at me like the hallucination in Requiem for a Dream. "Seriously, do not put anything else inside me." [It's the Costco tub of cream cheese, guys. That's taking up all the space.]
So I rolled the pasta dough out into thin skinny noods.

Sichuan cold noods
We used to make these noods in bulk as a carby side offering//rice alternative for Asian parties. I would get seconds and thirds and fourths of just the noods and eventually I'd just be picking it straight out of the bowl all by myself in the corner while the dads played some sort of card game and the moms traded notes about whose kid is the most successful and the children played video games. If there were leftovers for the next day (which between me and everyone else, there usually wasn't), I would hug the bowl, slurping cold noods for breakfast while watching TV.
Honestly, the main pillars of this are sichuan peppercorns, dried chilies, ginger, garlic, sesame, and lots and lots of oil. So as long as you have those things, you can add anything else your heart desires//fridge wants you to get rid of.

cabbage, sliced
fennel, sliced
3 pickled garlic cloves, sliced
-sautee to brown and soften
-finish with 1/2T rice vinegar

so much chili oil your ears will start ringing
a couple scoops ginger scallion oil
a heaping spoonful sesame paste
1 salted egg yolk, grated
~1/2t horseradish
2 cloves pickled garlic, sliced
cucumber matchsticks
-toss all things with noodles, starting with oil to keep them from sticking
-fridge until noods are fully chilled
-reserve plate for Joyce
-eat the rest straight out of the bowl.. in the dark, in the cold, on the front porch, while learning about pigments from Gastropod



whey sourdough

100g starter

75g yogurt whey

75g flour

-overnight

375g flour

60g rye

265g yogurt whey

-autolyze 30min

11g salt
-six folds at no particularly regular time intervals because there was a longer-than-expected Trader Joe's trip, plenty of distractions from ricotta making, short cleaning binge around the kitchen, and delivery of mini cakes to Athena (now Master in architecture! Is that the correct title?)
-shaped and nested into bread basket for an hour at room temp and overnight in the fridge

baked the next morning at 500F 20min, 450F 15min, uncovered 15min

The crumb was quite dense overall, but the texture was so soft and spongey. A perfect sandwich bread I think.