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Lady Disdain posted:It bubbled a lot for the first 6 days or so (so much so that the jar leaked purple cabbage juice all over the floor of my pantry twice because I forgot to release the gas in time), but it's died down to almost a complete stop now. Most recipes give a salinity of anywhere from 2-5%, with that being a percentage of the food plus any added water. 2% seems to be the standard for low-sugar plants, while 3% works a bit better for preventing mold in higher-sugar ferments (eg peppers). In any case, a difference of 1% isn't going to affect your fermentation much unless you're already bumping up against the ceiling of acceptable salt levels, which seems to be anywhere from 7-10% depending on who you ask. It might slow it down a bit, but it won't necessarily halt it. From what you're telling us, it sounds like your kraut did have at least some fermentation activity. But fermentation can take a long time (I let my kraut go 3 weeks; it gets pleasantly sour but not commercial-kraut levels of sour), and there's a bunch of factors that can play into its progress besides salinity, like what temp you're fermenting at. Eason the Fifth posted:for what it's worth, I made a batch on 8/17 using the pioneer woman recipe linked a few posts earlier, and I only see a few small bubbles in mine. (I'd planned on letting it sit for at least two weeks, but this is my first batch and I don't really know what I'm doing beyond what the recipe says to look for.) Yeah, you're not typically going to see HUGE bubbles with kraut or low-sugar vegetables. I've only seen big bubbles with things like red jalapenos and the like. Just stay the course unless you see visible mold, everything gets slimy/mushy, or the whole thing starts smelling like rot. Fermentation is one of those things you can't always monitor just by looking at it, but there are some visual signs. Bubbles are just one indication. If your brine starts getting cloudy/you start seeing sediment after a few days to a week, that's also a decent sign.
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Aug 24, 2021 15:05
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Thanks; that's very reassuring. I'm eating it every day now, because I've run out of store-bought. It definitely has a sourness to it that I can taste when I eat it alone. In a sandwich, it's subtle enough that it's not really noticeable. And it's definitely saltier than I'd like it to be. I'm going to make another batch this weekend (or next weekend if I can't eat all the pickles in the fridge fast enough to use their jar), and I'll definitely reduce the salt in that one. And hopefully the second batch will be able to sit long enough to become properly sour before I eat it all.
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Aug 25, 2021 00:38
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Random recipe time! Neapolitan stuffed eggplant, stir-fried cucumbers, hot and sour noodles, beans sambar, bell pepper chutney, myoga yukari rice, masoor dal bhorta, Georgian eggplant rolls, passionfruit nicuatole, Vietnamese green mango salad, stir-fried bitter gourd, stir-fried tempeh, dry tossed flat rice noodles.
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Aug 25, 2021 05:58
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TychoCelchuuu posted:Random recipe time! Neapolitan stuffed eggplant, stir-fried cucumbers, hot and sour noodles, beans sambar, bell pepper chutney, myoga yukari rice, masoor dal bhorta, Georgian eggplant rolls, passionfruit nicuatole, Vietnamese green mango salad, stir-fried bitter gourd, stir-fried tempeh, dry tossed flat rice noodles. I'm so impressed by the variety in what you post. Do you actually have such a varied diet?
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Aug 25, 2021 14:53
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Colonel J posted:I'm so impressed by the variety in what you post. Do you actually have such a varied diet? For demonstration purposes, let's take all those recipes I just posted. Here is every single ingredient from all of those recipes (minus, like, salt and neutral oil and stuff). I've put an "F" next to stuff that lasts more or less forever (sauces that don't go bad in the fridge, dried beans, and dried spices which actually don't last a while but which are very easy to replenish when you're running low, so in effect they last forever). I've put a "U" next to stuff that's relatively unique to certain cuisines (doubanjiang, Shaoxing wine, amchoor powder, etc.). I've tried to be pretty liberal with the "U" placement - for instance, tamarind gets it, even though tamarind is in a variety of cuisines. Eggplant Olive oil FU Garlic Cherry tomatoes Breadcrumbs F Capers FU Black olives FU Parsley (fresh) Oregano (dried) FU Yuba FU Dried woodear mushrooms FU Doubanjiang FU Ginger Green onions Shaoxing wine FU Cucumber Light soy sauce FU Vegetarian oyster sauce FU Fresh wheat noodles Dark leaf vegetable Sesame seeds F Sesame oil FU Black vinegar FU French beans Toor dal FU Turmeric powder F Chili powder F Jaggery (optional) FU Tamarind FU Grated coconut U Dried red chilies F Urad dal FU Coriander seeds F Cumin seeds F Fenugreek seeds F Curry leaves U Mustard seeds FU Asafoetida FU Bell peppers Tomatoes Urad dal FU Chana dal FU Myoga ginger U Yukari rice seasoning FU Short grain rice Masoor dal FU Onions Green chilies Mustard oil FU Walnuts U Lemon juice Sweet paprika FU Date syrup, maple syrup or pomegranate molasses FU Fresh herbs (coriander, parsley, mint or basil) Pomegranate seeds or quick-pickled red onion, to garnish U Coconut water U Coconut milk U Masa harina FU Ceylon cinnamon stick FU Passion fruit pulp U Vegan fish sauce FU Lime Green mango U Carrot Red onion or shallot Vegan shrimp U Mint Amchoor powder FU Bitter Gourd Fennel Seeds FU Tempeh U Kecap manis FU Rice noodles King oyster mushrooms U Dark soy sauce FU Chile oil with sediment FU Now let's group everything by category: Nothing, F, FU, and U. Nothing Eggplant Parsley (fresh) Garlic Cherry tomatoes Ginger Green onions Cucumber Dark leaf vegetable French beans Bell peppers Tomatoes Mint Bitter Gourd Onions Green chilies Lemon juice Fresh herbs (coriander, parsley, mint or basil) Lime Carrot Red onion or shallot F Sesame seeds F Turmeric powder F Chili powder F Dried red chilies F Coriander seeds F Cumin seeds F Fenugreek seeds F Short grain rice F FU Olive oil FU Capers FU Black olives FU Oregano (dried) FU Yuba FU Dried woodear mushrooms FU Doubanjiang FU Light soy sauce FU Vegetarian oyster sauce FU Shaoxing wine FU Sesame oil FU Black vinegar FU Toor dal FU Jaggery (optional) FU Tamarind FU Urad dal FU Mustard seeds FU Asafoetida FU Urad dal FU Chana dal FU Yukari rice seasoning FU Masoor dal FU Mustard oil FU Sweet paprika FU Date syrup, maple syrup or pomegranate molasses FU Masa harina FU Ceylon cinnamon stick FU Vegan fish sauce FU Fennel Seeds FU Amchoor powder FU Dark soy sauce FU Chile oil with sediment FU Kecap manis FU U Breadcrumbs U (freeze them and they can last forever) Grated coconut U Curry leaves U Fresh wheat noodles U Myoga ginger U Walnuts U (freeze them and they can last forever) Pomegranate seeds or quick-pickled red onion, to garnish U Coconut water U Coconut milk U Passion fruit pulp U (freeze it and it can last forever) Green mango U Vegan shrimp U Tempeh U Rice noodles U (dried rice noodles can last forever) King oyster mushrooms U Let's start with the "Nothing" category first. That's the category that forms the basis of your shopping plan for the day/week/month/whatever. You buy stuff from this list depending on what is in season, or what looks good at the store, or what's on sale, or what comes in your CSA box, or what they have at the farmer's market, or what's growing in your garden, or what you feel like eating. In this category you don't worry about variety, you just buy whatever fits your criteria. For me this was usually whatever was on sale: 5 lbs of cucumbers for $1? Time to buy lots of cucumbers. Etc. Notice this is mostly vegetables, herbs, etc. Now check out the "Forever" (F) category. That's your "always have these" category. These are versatile, long-lasting ingredients that you always want to have on hand. With just stuff from these first two categories you can cook all sorts of recipes from all sorts of cuisines. So for instance with those ingredients plus zucchini, potatoes, and olive oil you can make this. With those ingredients plus nothing you can make this. You can make this with potatoes. With white vinegar you can make this. With soy sauce, this. Again with white vinegar you can make this. I could list dozens of other recipes just for eggplant and a few other ingredients, but notice we already have Ikaria (Greece), Morocco, Tamil Nadu (India), Italy, Japan, and Russia covered. That's just starting with eggplant. Now move on to the "FU" category, which is stuff that lasts forever and which is relatively unique to a certain cuisine. These are things you stock up on slowly over time. For instance, maybe one month you'll only eat Italian food. That's your time to stock up on capers, olives, and olive oil at whatever place sells Italian food the cheapest. Just get big jars/jugs/etc. of this stuff and you'll have them forever. Once you've got these Italian staples you can cook Italian food pretty much any time you want by combining the FU items with the "Nothing" and "F" items (example one, example two, although that latter one also needes red wine vinegar and fresh basil). Then, next month, just eat Chinese food. That's your time to stock up on yuba, dried woodear mushrooms, doubanjiang, light and dark soy sauce, Shaoxing wine, sesame oil, etc. Again, buy these wherever sells Chinese food the cheapest. Once you have them, you can cook basically whatever Chinese food you want, again by combining them with stuff in the Nothing and F categories (example one, example two). Then spend a month just eating Indian food, during which you can stock up on toor dal, masoor dal, etc. and from then on out combine those with Nothing and F items to make all sorts of stuff. And so on. The real troublemakers are the ones in the U category. You can't just buy these once in a while and have them always sitting around. But you can make a million things without these, so in a lot of cases this category is irrelevant. (Notice that the coconut water, coconut milk, and passionfruit pulp are all from one special dessert recipe.) The rest of the time, these can be special treats every once in a while that you buy when you happen to be able to. For instance, if you're shopping at the Indian grocery store to replenish your toor dal, you might buy some curry leaves, some green mangoes, and a coconut or two, and that will let you cook all sorts of Indian recipes until you run out. (The green mangoes and coconut can be used in Thai recipes too.) Or if you stop by the Chinese grocery store you can grab some fresh wheat noodles or king oyster mushrooms. Etc. "But Tycho," you might say, "I don't have a bunch of grocery stores nearby." That's fine - you just adapt to what you've got. In California I was basically spoiled for choice: Korean, Japanese, Chinese, Middle Eastern, Indian-Pakistani, and Turkish grocery stores were pretty easy to find. If you don't live in that magical wonderland you'll probably be limited to whatever the main immigrant ethnicities are in your area, but the fewer of those there are, the more likely those stores are to cater to non-mainstream tastes and thus to have a bunch of the FU items, which you only need to buy every once in a while. If for instance you live somewhere where most of the immigrants are from somewhere in Asia, chances are their local grocers will have a bunch of random Asian stuff from all over, like miso from Korea and Japan, soy sauce, vinegar, and rice wines from China, etc. So you often can get variety as long as you can find one ethnic store. And as a last resort, you can get a lot of this stuff online or sometimes at fancy grocery stores like Whole Foods (albeit for a price premium). Once you've gone on for a few years like this, you'll have a well-stocked pantry of stuff that lasts more or less forever from enough cuisines that you can combine them with stuff in the Nothing and F categories in a zillion different ways and end up with a quite varied diet. Or just eat stir-fried broccoli with rice for dinner 7 nights in a row like I would sometimes also do.
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Aug 25, 2021 17:24
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TychoCelchuuu posted:great post Thanks for the effortpost, super appreciated. I do have groceries from many cultures around here and like to go and look around, but most of the time I'll stick to what I know which is... not a lot. I'm one of those people who'll eat the same thing every day for weeks, then switch to something else when I'm inevitably sick of it, usually stuff I can make big batches of so I don't have to cook a lot  May I ask how you got to semi-rural India from Cali? That's gotta be quite the lifestyle change!
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Aug 25, 2021 20:42
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That's an amazing and informative post, Tycho. But lol at the suggestion that you'll have capers and olives in the fridge forever; am I the only one who just eats them by the spoonful ? I've added that recipe for dry tossed rice noodles to my list for next month, since I'll be heading into the next big down in a couple of weeks and might be able to find vegan oyster sauce. Sauerkraut update (am I becoming one of those people who does nothing but talk about their children, only instead of children it's fermenting veg ?): I tipped out a little of the juice (which in hindsight was a mistake; I should've saved it for something), and replaced it with plain water. It was immediately slightly less salty, which made the sourness a little more noticeable. I'm going to leave it for a day or two before I dig back in, and see if the less saline water can leach a little more saltiness out of the cabbage.
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Aug 25, 2021 22:44
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Colonel J posted:May I ask how you got to semi-rural India from Cali? Video time: https://www.youtube.com/watch?v=XDtZ-x0Fh2g https://www.youtube.com/watch?v=dz68i_oTpfk https://www.youtube.com/watch?v=pExQJw857aU https://www.youtube.com/watch?v=-2ecKhn5A64 https://www.youtube.com/watch?v=Qvv2RqO89r0 https://www.youtube.com/watch?v=X-4bB3lMcJo https://www.youtube.com/watch?v=foBCLGilYoc https://www.youtube.com/watch?v=hZIA3PgthGo https://www.youtube.com/watch?v=X2wRPLFHdEA
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Aug 26, 2021 02:10
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New sauerkraut question (god, I know, I'm sorry): If I add spices (current plan is fennel and coriander seeds, because I couldn't get caraway), should I throw them in whole ? Crack them up a little ? Toast them first ?
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Aug 26, 2021 05:46
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TychoCelchuuu posted:Random recipe time! Neapolitan stuffed eggplant, This is the Fainting Imam almost.
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Aug 26, 2021 09:58
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Lady Disdain posted:New sauerkraut question (god, I know, I'm sorry): Most use them raw and whole. Be sure to include them in your weight when figuring out your salt amount (it won’t make a huge difference, but rules of thumb and all)
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Aug 26, 2021 18:07
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Excellent. Thank you.
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Aug 26, 2021 22:51
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 Sambar, tomato and mint chutney and quick dosa. First go at dosa, not quite got it I've never actually had dosa before so I reckon it was a decent first go but gonna use different recipe and method next time. It was a quick recipe just with chickpea and wheat flour and no fermenting because I didn't have the time but I'll try it proper next time! Anyway it was delicious, sambar is always great
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Aug 27, 2021 00:03
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Looks very good! Shove some food pictures in your eye holes (at least oneo f the non-English videos has English subtitles on YouTube if you click the closed caption button): Wild melon with chilies. You could replace the wild melon with all sorts of things, like cucumber or potato. Adjust cooking time as needed. https://www.youtube.com/watch?v=XXP1CYFQL7Y Giambotta (Italian vegetable stew). Skip the cheese topping obviously. https://www.youtube.com/watch?v=RW16rpUBEBg Two eggplant recipes here. The first has yogurt but the second is vegan. https://www.youtube.com/watch?v=NhhxQgKh5VQ Fake Japanese "eel" with rice. Sort of fake poo poo but it's not using any sort of fake food or anything so I don't really mind. It's like a mushroom burger basically: yes, it's replacing meat, not with fake meat. https://www.youtube.com/watch?v=TU7Bg7uQ5VA Andalusian potato salad https://www.youtube.com/watch?v=3FlECnNchf8 Aloo poori, one of the greatest foods in the world if you ask me (use oil, not ghee, of course) https://www.youtube.com/watch?v=t_TPMshTL1E Tamarind rice https://www.youtube.com/watch?v=Ls1WdcBJ6Jg
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Sep 1, 2021 13:50
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I would appreciate recommendations for GREENS. I braise collards for lunch prep periodically, but tbh it's more work than I want to put into a side dish most of the time, and I'm not that picky. Is there a super easy, decent-tasting greens recipe that I could make from fresh or frozen?
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Sep 2, 2021 16:40
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Fitzy Fitz posted:I would appreciate recommendations for GREENS. I braise collards for lunch prep periodically, but tbh it's more work than I want to put into a side dish most of the time, and I'm not that picky. Is there a super easy, decent-tasting greens recipe that I could make from fresh or frozen? Spinach, salt and a little water in a hot pan. When the spinach is wilted and most of the water evaporated throw in a little oil and garlic. When you can smell the garlic squeeze in some lemon and give it a second and a toss, then turn off the heat. Greens in less then 5 minutes.
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Sep 2, 2021 18:47
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Fitzy Fitz posted:I would appreciate recommendations for GREENS. I braise collards for lunch prep periodically, but tbh it's more work than I want to put into a side dish most of the time, and I'm not that picky. Is there a super easy, decent-tasting greens recipe that I could make from fresh or frozen? Saag might be worth it. https://www.vegrecipesofindia.com/sarson-ka-saag/ https://www.cookwithmanali.com/sarson-ka-saag/ You can also add something like tofu or chickpeas for more protein. I try to toss in whatever greens I have lying around the house into whatever i'm cooking. https://www.indianhealthyrecipes.com/chana-saag/
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Sep 2, 2021 18:52
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I love saag lol. It's funny, I just finished a giant batch of it, but I usually forget that it's full of spinach (even though I blended all the spinach). I like that these use mustard greens. I haven't tried that. Zosologist posted:Spinach, salt and a little water in a hot pan. When the spinach is wilted and most of the water evaporated throw in a little oil and garlic. When you can smell the garlic squeeze in some lemon and give it a second and a toss, then turn off the heat. Greens in less then 5 minutes. Right, why am I not just doing this? Easy. Fitzy Fitz fucked around with this message at 19:03 on Sep 2, 2021 |
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Sep 2, 2021 18:57
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I second Zosologist's suggestion. I also like to add chili flakes, and sometimes either soy sauce or balsamic, depending what I'm eating it with.
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Sep 3, 2021 00:12
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Welcome to Goons With Spoons > The Vegan Thread for Sauerkraut Updates ! My second batch is 6 days old, and is looking (and tasting) pretty fine ! Drumhead cabbage, carrot, coriander and fennel seeds, lots of dried chilli. Definitely less salty than the last batch.  Earlier in the week, I went a day without eating any of my previous batch, and in the 24 hours I was away, it took a massive leap in the sourness department ! It's now just about perfect, and is living in the fridge. I've eaten more than half of batch 1, and if batch 2 follows the same trajectory, it should be ready to eat right around the time I finish batch 1.
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Sep 3, 2021 01:40
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Always love a good S3 (sauerkraut success story).
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Sep 3, 2021 09:21
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Finally got a good batch of tempeh made. I got some starter from one of the US growers and tried a few times to make black bean tempeh. The internet claimed that for black bean tempeh you don't need to hull the beans and the mycelium will grow just fine. First I tried it in my oven without a good thermometer. Got some growth early but never really took off. Next I bought a good thermometer (one of the thermoworks probe thermometers) and put that in one of the bean piles. Again some early growth, but never really took off. I had real trouble regulating the temperature with my oven light, I had figured I could crack the door open just the right amount to balance it out but that just was impossible to maintain reasonably. Third try I bought a cooler and made it into a fermentation chamber with an inkbird controller and a seed heating mat. Again early growth but it failed to take off despite good temperatures, being pretty weak even after 48 hours. I decided to just go traditional and got some raprima tempeh starter (ragi tempeh) since I think it's the most popular one in Indonesia. Bough some soy beans and got a corona mill to hull the beans, which actually worked pretty well. Got probably a 75% or more crack rate on the beans and most of them were not crushed. With them cracked it was very easy to skim off most of the hulls using my big metal bowl and just swishing them around, the hulls kind of float above the beans. I put this batch in the fermenter and there was pretty much no growth at all at 12 hours, which I was very discouraged by. But by the time I got back from work (another 12 hours) it had pretty much finished and was in the process of heating itself to death, it got to like 104 F (40C) internal temps. I pulled it out of the chamber but it just kept heating up despite my efforts, so I stopped it a bit early. Tasted very good fried up and dressed with a bit of soy sauce and shaoxing wine. My wife thought it tasted good but she couldn't keep from thinking of how it was made which was mildly weird to her. Maybe jokingly calling them moldy beans was a bad idea.  
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Sep 4, 2021 22:40
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Bloody hell, that looks exactly like the commercial stuff ! Amazing.
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Sep 5, 2021 01:42
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That rocks, did you just get the ragi tempeh starter from amazon?
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Sep 5, 2021 02:32
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That's super awesome. Making tempeh is one of those things I'd love to do one day.
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Sep 5, 2021 03:20
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AnimeIsTrash posted:That rocks, did you just get the ragi tempeh starter from amazon? There’s a bunch of re-sellers on etsy/eBay/wherever. Maybe Amazon too, I didn’t check there. The raprima brand is sold in 500g bags only, and the dosage is 2g per kg (tbh I’m not sure if that’s dry or cooked). That’s kind of a lot, so there’s a bunch of small-time resellers splitting up the bags and selling like 50g packets or whatever. Buyer beware on marketplace stuff like that of course. There are a lot of other US-based manufacturers too. The previous starter I tried may have worked pretty well on the soybeans, but I ran out of it.
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Sep 5, 2021 04:14
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Mexican recipe dump: avocado soup, chile-lime hearts of palm, mushroom chicharrón tacos, beans, and cactus in red chili sauce. Plus some miscellaneous recipes: olive-walnut pasta, spicy cherry tomato pasta, Madagascar white bean tomato stew, smashed tempeh with sambal, and matzoh ball soup.
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Sep 5, 2021 08:29
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Gonna make that walnut olive pasta, looks good.
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Sep 5, 2021 11:44
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Nopales (cactus) is an awesome part of Mexican cooking that really takes up seasoning well, imo. There's a place here that does Jerk seasoned Nopales burritos that I'm trying to reverse engineer the recipe for because it's honestly one of the best burritos I've had since moving to the SW. There's a ton of really cool Central American ingredients that I've been trying to make good dishes using, like Huitlacoche.
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Sep 5, 2021 12:09
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When I can get nopales I love it, but it's hard to find in New England. It has such a great texture.
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Sep 5, 2021 17:35
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How Wonderful! posted:When I can get nopales I love it, but it's hard to find in New England. It has such a great texture. Are there any Mexican grocers or convience stores near you? That's where I buy them.
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Sep 5, 2021 23:00
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Tangentially related, I've heard good things about the vegan leather made from nopal but haven't seen it yet in person. https://www.eluniversal.com.mx/english/mexicans-create-first-vegan-leather-using-nopal
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Sep 7, 2021 16:04
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Looking for some breakfast ideas to get out of the Western European routine that is becoming boring in our household.
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Sep 7, 2021 20:09
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I've found that breakfast is a far more interesting meal once you get past the idea of there being dedicated "breakfast foods." Do I feel like eating curry, or spaghetti, or a burrito bowl ? Yes. Is it 7am ? Yes, but who cares. So I like to stock my freezer with what I call "half meals;" ie things that can be added to pasta/rice/bread, etc. to make a meal (because having a full meal in the freezer takes up more space than I have to spare). So breakfast prep of a morning involves cooking rice or pasta and throwing a container in the microwave. Hot soup for breakfast on a cold morning is an unparalleled delight. Not a super helpful suggestion for you, I guess, but there you go.
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Sep 8, 2021 03:02
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Mango Polo posted:Looking for some breakfast ideas to get out of the Western European routine that is becoming boring in our household.
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Sep 8, 2021 03:23
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Mango Polo posted:Looking for some breakfast ideas to get out of the Western European routine that is becoming boring in our household. I love, love, love congee/jook/粥*. It's one of my favorite things about traveling in SE Asia - it's always an option for breakfast. Here's one recipe: https://itdoesnttastelikechicken.com/congee-chinese-rice-porridge/ The key thing, to me, is the balance between the relatively bland porridge and strongly-flavored toppings. So you need really strong flavors in the add-ons. Pickled veggies, soy sauce or kecap manis, concentrated broth, bitter greens cooked with lots of seasoning, sambal or chili paste, and marinated mushrooms are all good options. The congee itself is usually not very strongly flavored, so if you're not getting little bursts of flavor from the toppings then it can be pretty underwhelming. *Note that my wife and kids strongly disagree with me on this and when I've cooked it at home I'm the only one eating it, so YMMV
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Sep 8, 2021 14:29
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I've been enjoying chickpea flour crepes and waffles, as well as hummus toast with za'atar for breakfast.
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Sep 8, 2021 14:52
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It's a typical breakfast food, but savory oatmeal recipes aren't particularly common in my experience compared to sweet ones. Easy to throw together, but different enough to be a novel breakfast thing. Unrelated to breakfast, I am preemptively collecting Thanksgiving recipes because I'm like that, and if anyone has a favorite biscuit recipe to throw my way, that'd be cool. I'm looking for ones with more than just the....vehicle for gravy aspect to them. Spices, add ins, whatever. Just stuff that is more flavorful on its own.
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Sep 8, 2021 15:18
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Breakfast is saved. Thank you!
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Sep 11, 2021 09:22
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Made a version of Gaz Oakley's mushroom shawarma this evening, after watching him cook it on his channel and drooling over my screen for ten minutes. It was pretty amazing, certainly worth the bit of time to get everything together. In the grand scheme of things not that hard to make, just needs a free afternoon to put everything together, make the salad in advance, let the bread rise etc. 10 Portabello Mushrooms fried, smushed together onto kebab skewers and basted in a harissa, olive oil and date syrup sauce. Came out looking like a joint of meat.  And then served on flatbreads with a really nice fresh salad (and some soy yoghurt with apologies to the purists). 
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Sep 11, 2021 23:44
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