Back in January, I planted some herb seeds in a seed starting greenhouse, figuring it was about time I actually used the seeds I had, and I wanted more fresh herbs for cooking. By March, I was really glad I’d done that; I’ve had some greenery and useful culinary herbs all summer. However, I felt like just having these pots, and a little container of succulents I’d picked up, sitting on the floor was a little silly.
I remembered reading the Saga of Recluce books when I was in high school, and I remembered them setting my teeth on edge. I decided to pick up The Magic of Recluce again just to see how it was, and wow, it hasn’t aged well, nor was I ready for what I found. I had remembered that there was something about gender roles, and I didn’t like the moral simplicity, but the details were, well, bad.
I mentioned in the beans post that bean cooking follows a lot of the same steps, no matter the particular end result; in both of the cases of bean sides I made this week, it was all about the specific details of the method that produced wildly different, and very satisfying dishes.
A few years ago I gave a talk with my boyfriend about home automation, and the way we were approaching it in our apartment. At the time, I’d decided to use IKEA’s Trådfri hub for controlling my lights, and Home Assistant for integrations and a dashboard. Over time, I’ve found that that hub was less than reliable for my needs, and in fact at one point discovered that it was no longer able to control my bedroom light, one of the key reasons I wanted to use it in the first place!
After exploring new options and talking to some friends about how they’ve gone about their automation, I ordered some parts and got to rearranging my setup.
This curry started as an experiment in college; I liked Thai curries that used coconut milk, but I wasn’t always feeling like cooking a meat for the curry, and I wanted some sort of protein base; and I liked Indian curries, especially bean-based ones. So, after some searching, and some thinking, I ended up trying out a version of this dish. It was a success, and years later, I still cook this dish regularly–but how I do it has changed a lot as I’ve learned more about assembling recipes.
I’ve been cooking a lot of beans lately. They’re filling, they’re cheap, they’re satisfying, and they’re incredibly flexible. I use them in lots of recipes, and while when I worked out most of the recipes that I have with beans in them, I used canned beans, now I rarely reach for the can opener, and instead start off from dry beans. I’ve found that I just get so much more control over the flavor and texture this way, and it’s honestly not that much more work. I’ve adapted a lot of my practices from Rancho Gordo, and honestly Steve Sando’s an excellent reference on how to prepare beans. They are his business, after all.
I’ve been an inconsistent gamer for years. I’ll start a game, then lose interest or hit a wall; there’s some games, however, that I’ve really loved and found extremely satisfying to explore. I just finished Return of the Obra Dinn, and it reminded me a lot of Tacoma, so I’m gonna talk about them.