June 2020
All my days are Fat Days.
Rich Days filled with Fun.
My Curves contain
Good Substance.
I love them, Every One.
-the anonymous ginger
poet strikes again
Fat so good! Breakfast radish with good butter… Olive oil drizzled over crisp asparagus… Avocado in or on anything… a smear of coconut butter on toast. Yes, please:) And this week – a bowlful of buttery sunshine built for comfort and speed.
Best wishes to you for a good, healthy week ahead! Stay well:)
Steph & Connie & Sue too
Needing a Huggi!
This is based on Pongal or Khara Huggi – traditional dishes with deep roots and many many variations online if you want to check them out. I like more of a congee-like, porridge-y type texture, where the rice and lentils melt together – Ahhhhh…Crunchy things on top, why not?
Wash 1 C jasmine rice until water runs clear and soak for at least 30 minutes or overnight. Then drain.
Toast 1/3 C moong dal (or red lentils) about 2 minutes until they smell a touch nutty. Then wash the daal.
Return rice and daal to the pot. Add at least 4-5 C water, and bring to a boil. Skim off any foam. Reduce heat to a simmer.
Add 1/4 t turmeric powder, 2 T ghee (or butter or non-dairy alternative),
1 t finely grated ginger. Let bubble for a while. Sniff the steam. Sometimes I add more water. Because, mush:)
When cooked to your preferred texture, stir in 1-1/4 t salt and 1/4 c dried unsweetened coconut.
You could toast up some cumin seeds, crushed peppercorns, mustard seeds, or nigella in more ghee for the top; or sprinkle some cinnamon, toss on some gold raisin, maybe a scooch more butter and call it a morning.
A quick sauté of finely cut asparagus, snap peas, and scallions is mighty fine, too!