mythical beasts with pointy weapons don't like contact
Chinese Minotaur [Senryū]
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DAILY PHOTO: Stone Chariot, Hampi
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The Temple Yard [Haibun]
At dusk, the temple yard is silent. A twiggy tree twists and leans, shading no one but seemingly stretching toward something unknown. Nothing can be heard, save the buzz of low-flying insects when they get too near. Then someone clangs the brass bell -- just one sharp snap of the bell tongue. But the tone hangs in the night air, piercing something unseen. temple yard at dusk, the silence is broken by the brass bell
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Night Sky [Haibun]
Flipping open the tent flap, I see a vast and glowing night sky. It's not the shabby patch of light points of my sky at home. Here, high in the mountains, far from any city, I can make out bands of color and dazzling webs of luminosity. And I can feel the tininess that past men must have felt, a diminished sense of importance that's hard to come by for a human standing on the Earth, where flags are planted everywhere and grand monuments to our pomposity are packed into dense clusters. mountain sky. the cloudless night glows infinite
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Gutter Chained [Kyōka]
chained to drain grate, a truckable truck averts a Russian nesting doll grand theft auto case
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DAILY PHOTO: Fog Enshrouded Fortifications, Sümeg
Sourdough [Kyōka]
sourdough starter -- for those thinking of having a child, but who can't be trusted with a dog or a cat
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BOOK REVIEW: Real Food Fermentation, Revised and Expanded by Alex Lewin
Real Food Fermentation, Revised and Expanded: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen by Alex LewinMy rating: 5 of 5 stars
Amazon.in Page
Out: December 21, 2021
This is an expanded edition of a book that explores the process of fermenting a wide range of foods and beverages, including – new to this edition – sourdough bread. It’s a great book for a neophyte such as myself as it covers all the basics without getting too arcane (though it does include natto and some other regional foods that may not be widely familiar.) The book provides step-by-step instructions for making sauerkrauts (and variations such as Kimchi,) yoghurt & kefir, fermented fruit condiments, beverages (alcoholic and non-,) bases / starters (e.g. vinegar,) and sourdough products (including, but not limited to, bread.) It describes some of the challenges one may run up against as well as showing what equipment one will need. It also proposes some of the ways a curious person might experiment with variations.
Color photos are used to clarify the production processes as well as to show appetizing finished products that will whet one’s appetite.
If one is looking to get into a narrow domain of fermentation, e.g. making beer or other alcoholic beverages, one may want to look elsewhere for a more specialized and in-depth guide (of which there are many.) However, this book may introduce one to ideas for brewing adventures one wouldn’t have otherwise considered.
This book is an awesome choice for someone looking to get into or to expand their food fermentation activities. It’s well-organized, beautifully presented, and – as I mentioned – not overwhelming. With the mounting evidence of the benefits of fermented foods, this is a great guide to learn more about how one can best begin producing such foods at home.
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Autumn Color [Haiku]
cloudless skies; autumn crawls overland, swallowing green
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Still Autumn [Haiku]
the river dawdles; the colorful leaves stick firm & still
Tiger Riding for Beginners 