Leda Meredith’s book, Botany, Ballet, and Dinner From Scratch, has some wonderful recipes. One was vinegar flavored with garlic chive flowers. Now I have a handful of chive flowers in my windowsill pot. While I usually just let them go to seed, because I like discovering new little seedlings in unexpected places come next spring, making vinegar from them sounded attractive.
So I took these garlic chive flowers
and did this to them:
and now have this vinegar.
Leda’s book includes recipes for making your own vinegar. You go, Leda!
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A macrobiotic friend (as opposed to a minibiotic friend, possibly a leprechaun) – that is: a friend who eats a macrobiotic diet – showed me how to make these salty pumpkin seeds. They’re good eaten out of hand or sprinkled over rice, or scrambled eggs, or salad. I like to set a small plate of them out, with olives and other nibbles that go with drinks.
Use a teflon-lined frying pan and a wooden spoon or wooden spatula, if possible.
Pour a puddle of soy sauce into the frying pan. Keep a medium flame under it.
Pour enough pumpkin seeds to cover the soy sauce. Start stirring.
Stir very frequently, till the seeds absorb the soy sauce. There will be a certain amount of black vapor: this is just part of the soy sauce evaporating. Keep the flame medium, and keep stirring.
When the bottom of the pan is dry, lower the flame. There may be a thin layer of dry soy sauce; just scrape it back into the seeds. (That’s why you need a wooden spoon.)
Allow the seeds to sit for a few minutes. Refrain from stirring at this point. You will see a few start to move as they fill with steam, then hear definite crackling and popping. Stir again, to expose more of the seeds to the pan bottom. They won’t jump up and assault you as popcorn will. Taste a few. If you’re satisfied, turn the flame off, let the seeds cool, and enjoy.
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