I couldn’t be happier about my herb situation (and neither can Minna, the cat) — they’re coming in by the gallonful, which is just the way it ought to be.
Getting stoked about the upcoming workshop in Tassajara — there are still one or two open slots, so if we have any last-minuters, now’s your chance! I’m hoping that the monks and guests will be charmed and not annoyed at Daphne’s occasional screeches. Am wondering how she’ll do in those gigantic, wonderful baths.
Sunday’s Chronicle ran my piece on ginger, including a recipe for a killer salad spiked with three kinds of ginger (fresh, crystallized, and pickled). Check it out! I like the dead-tree title (“Ginger Sparks a Lively Salad”) much better — why do the paper version and online version have different titles? In any case we’ve been living on this salad — you will want to give it a shot. It just might go into heavy rotation, as it has around here!
Will look for crystallized ginger… a picture would be helpful as the local Asian market is not always stocking English labeled things.
Took me forever to find the umeboshi as they were somehow over in the deli section and not in the "pickled vegetable" section. Still, found several other fun things while looking.
Hi Ellen, you don't have to go an Asian market to find crystallized ginger — even big supermarkets like Safeway have it. Look in the bins where they sell dried fruit, it's almost always there.