Winter heatwaves are nice … as extreme weather events go")
Which doesn't mean I am not spending time in the kitchen. I love having tried and true recipes on my blog when I need to take food to a gathering. I have also been baking sourdough bread, making treats for school lunches and cooking lots of dinners. I have enjoyed not feeling the need to take photos and notes. But old habits die hard. Sometimes I just can't help myself.
The Cruelty Free Shop. I have been to quite a few farmers markets and the new Aunt Maggie's in Brunswick (see below photo and more info in a post by Michael).
If I am busy I will just post a quick picture and label them Speedy Sundays, Timepoor Tuesdays and Throwback Thursdays. After all my street art posts reminded me that I have lots of random photos in my files to share. I am sure there will be other days I just need to post - anniversaries and other significant days. But I hope some structure will make blogging a bit more manageable.
creamy buttermilk dressing. It was lovely, even if quick thick and it threatened to end the life of my poor old overworked hand held blender (with the little blender attachment). I also enjoyed it as a dip for some carrot sticks the next day. I have changed around the recipe and really liked it so I have written what I have done below.
my blog for a bit of guidance. I don't use a lot of sugar. You can always add sugar. (I found this recipe which advised to use 1/4 of the weight of rhubarb in sugar which I think is much more than I used.) Below are my notes for future reference. The rhubarb tastes wonderful with a vanilla yoghurt or custard.
Previously on Green Gourmet Giraffe:
One year ago: Vegan tempeh and pumpkin lasagna
Two years ago: Lentil Quinoa Stew
Three years ago: Shoots, Eats and Blogs (Top 10 List)
Four years ago: Mock Tuna (Chickpea) Salad
Five years ago: Apricot Crumble: a moveable feast
Six years ago: Bagels, Boiling and Baking
Seven years ago: WHB: Reconciliation damper, snags and dead horse
Vegan buttermilk dressing
Adapted from Ricki Heller
4 tbsp of cashew nuts
3 tbsp hemp seeds
3 tbsp water
2 tbsp apple cider vinegar
1 tbsp basil infused olive oil
1 small clove garlic, crushed
1/4 to 1/2 tsp agave nectar
pinch of salt, or to taste
Blend in blender or little food processor. It might take a few minutes. Taste and adjust seasonings as desired. Use to drizzle over salad or as a dipping sauce.
An approximate guide
1 bunch rhubarb, trimmed and chopped into 1 inch pieces*
juice of 1 lime or half a lemon
4-6 tbsp sweetener*
Heat over low heat in medium saucepan until sugar is melted and some juices released. Cover, Bring to the boil and simmer, covered, for 5 to 10 minutes until rhubarb is soft. (After 10 minutes it was more stringy than chunky.) Check taste and if not sweet enough add some additional sweetener.
* I am not quite sure how big my bunch was but I guess they are usually 7 to 10 stalks or about 600-700g. I will check next time I buy a bunch.
** I used 2 tbsp raw sugar, 2 tbsp honey, 1 tbsp maple syrup and it wasn't overly sweet. You can always add some sweetener at the end if not sweet enough.
On the Stereo:
Across the Tracks: The Best of American Roots Music: Various artists