Into the dark
I've been slowing down with the encroaching darkness, holding onto sleep, struggling to keep up the energy and slight panic that usually move me productively through my days. I had forgotten, as I always do, how hard it is to wake up in full darkness. Even early mornings in the summer hold the hint of dawn, but now I can easily go into the kitchen before the sun rises, and not emerge till after it's set. To spend whole days without a touch of real light is strange and disorienting.
I've been working on the new recipes I've built over the last few weeks, tweaking and taking notes. They're getting better! Though, as always, I welcome your feedback to improve them further. If you didn't try any last week, come by today to explore my adventures in blue corn. I've made the blue corn nixtamal bread again, as well as the blue corn, almond, and honey poached quince cake.
And to top it off, I'm bring a few air pots of blue corn atole to market. Atole, if you haven't spent time in Mexico, is a hot drink made from masa (or, at least in Oaxaca, any other flour within arms length of the blender, but the Oaxacans will blend anything they can get their hands on, so that may not be true in other regions). It exists half way between the comfort of hot milk and the satisfaction of porridge on a cold morning. If you bring your own cup, I might even give you a taste for free!
See you soon.
11/1/2015 04:23:45 pm
Yummy bread and Apple cake this week!
1/1/2016 06:51:21 pm
I was there that day 10/24/15 and drank your atole which filled me with all manner of memories of Central America. We spoke and I bought a cup for a young man who had just ridden his bike out west from New York State and who had never tried or heard of atole. In exchange he bought me a piece of your blue corn nixtamal bread. What a wonderful day. I wanted to share this song from Nicaragua, from the 1980s when the US economic embargo prevented people from getting wheat flour for the white bread that had become a staple and so they had to return to their ancient corn traditions, including a revival of atole!
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