teakkurim

recently, i have been experimenting with making some non-traditional kugels. i didn’t grow up eating many kugels (some, but not many) and i haven’t made any until recently. they’ve been great to add into my weird diet that tries not to eat too many grains, is gf, dairy free, and legume free. it’s nice to make a big ol’ kugel and have it to easily heat up and add to my meals throughout the week when i don’t have as much time or energy to cook. this recipe i made up takes inspiration from one of my favorite dim dum dishes (which is the reason i feel it is reasonable to post on this tea blog). i love those crispy on the outside and gooey on the inside daikon cakes served with many dim sum meals. the real daikon cake, Luo Bo Gao , is a lil too complicated for my daily meal prep, so i made this rip-off kugel version that’s a lot quicker. *i don’t measure when i cook, so these measurements are approximations, but i think it’s still pretty spot on ingredients: -one large russet pota...

6 nisan 5781 as i have written about previously, i have a lot of dietary restrictions. bummer. food was a big part of my life. it was my career, it was what inspired me, it was a way that i expressed myself, and it was a way for me to connect to nature and other people. food still is all this for me, but it is something that also brings me a lot of stress these days.   i still love cooking and i  really  love cooking for others, but eating is the hard part. there are only certain foods i can eat and, especially during the winter, what i  can  eat is rarely what i  want  to eat.    that is why tea is so wonderful to me. here is something that maps very well onto the things i love about cooking. like food, tea is richly tied to years of culture including how it is continuing to evolve. similar to how i love the fun and hands on involvement of cooking, i love the act of pouring tea. i also love the aspect of sharing and hospitality that comes wi...