The Odd Kitchen

Today I had some fun with my sister and her friend canning peaches for the Long, Hard, Cold California Winter.  We had lots of extra peach-infused sugar syrup left over and I took some home to use in the making of a new batch of kombucha.  Turns out I have a few extra SCOBYs that someone out there might want for a starter.  If you’re in the Bay Area, and you’re lookin’, give me a call.

Also I’d like to point out a shift in my subscription services, which’ll now be hosted by FeedBurner instead of WordPress.  I’d like to gently urge all my kind subscribers, old and new, to sign up for email or RSS updates via the links on that right hand column over there.

I’m having some change-in-site-design feelings, and decided to switch to this very minimal theme until I can manufacture the appearance of my dreams.  ‘Til then I’ll be hanging loose, posting new stuff and updating old recipes with pictures.  Pictures!

This will be the first in a series of writings about places that I’ve cooked in and their related recipes.  Because I’ve moved from one place to another quite a bit over the years, I’ve become handy at making food in unfamiliar places with unfamiliar tools.  A few kitchen implements have made it through many transitions, but mostly, I’ve learned to make do with what’s at hand — without things like measuring tools, frying pans, baking sheets, sieves, sharp knives, microwaves & toasters, mixers, and the like.  It’s nice to fetishize cooking equipment, but such things really aren’t necessary to make good food.  For that, you’ll surely need decent ingredients and a bit of skill, but really good food requires good reception — friends and family to eat with.  The kitchen is where the action is in a home!

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