Happy Thanksgiving.

1 squash (acorn/kabocha/butternut etc.)
Olive oil
Fresh ground pepper

3 Tbsp. white miso
3 Tbsp. rice vinegar
1 Tbsp. maple syrup/agave/brown rice syrup etc., more or less to taste
1 Tbsp. dry yellow mustard

Heat oven to 375F. Halve the squash and scrape the seed cavity clean. Pour a small amount of oil into each cavity and use it to baste the entire cut surface. Dust with pepper and place cut-side-down on a baking sheet. Bake in the oven for 25 minutes or so, about the amount of time it takes you to repot a couple of plants or listen to 1/2 of an LP, until the squash is relatively tender.

Whisk the remaining ingredients together until smooth. Remove squash from oven, flip, and baste the cut surface with the sauce. Return to oven for another 10 minutes or until squash is soft and the surface is toasty brown and caramelized.

Eat the squash with a spoon straight from the baking dish like an uncivilized human, or slice and serve on plates in front of company.

Everybody loves horchata! Not everybody loves chia pudding, though — not YET, anyways, but they will. Chia seeds are like the thing these days. You can easily do a cheater’s version of this recipe with boxed horchata in a pinch.

This takes time! 8 hrs. for horchata, 8 hrs. for pudding. (It’s a whole bunch of passive action, hanging around waiting for water to be absorbed.) So if you want pudding in your evening meal, start the horchata soaking the night before, finish it up the next morning, and set the pudding in the fridge for the day. You might not know what’s for dinner, but you will definitely know what’s for dessert.
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Super freaking good.  If you don’t have a double boiler, use a metal bowl on top of a saucepan (and have hot pads ready to handle it). Don’t know what teff is? Go ahead, GTS.

You’ll need:
1 cup teff (whole grains, not flour)
1/2 cup water
1 tsp. salt
4 cups water, milk, or water and milk

You’ll do:
In a small bowl, combine teff, 1/2 cup water, and salt.

Bring the 4 cups liquid mixture to a boil in the top of a double boiler.  (You can speed this process by bringing your water to a boil in an electric kettle first.)  Gradually stir in the teff mixture.  Return to a boil, continually stirring, for 3-5 minutes.  Lower heat and cover; cook for 25-30 minutes and stir frequently.  It gets thick.

If desired, add 1/2 cup nutritional yeast in the last 15 minutes of cooking.  Or 1/2 cup Parmesan cheese, whatever.

Spoon into bowls for immediate eating or pour into a lightly oiled cake tin and chill.  Cut the chilled polenta cake into wedges and eat cold, heat up, or grill over a hot grill pan.

Hello, my little bloggie friends!

Is anyone even subscribed to this thing anymore?  I don’t think I’ve updated it since like the late 80s in internet years.  (Three years, yo.)

Now you might be wondering:  why revive?  Why dredge up the past?  WHY NOW???

And as you sit there, poised over your screen’s greenish glow, waiting with bated breath, I will tell you:  GIANT FABRIC STASH.

Yes, that’s right, peeps. The Odd Kitchen is now (also) a sewing blog.  ‘Cause I have two ginormous plastic bins of fabric that I have been collecting and carrying around with me from apt. to apt. FOR TEN YEARS.  Ten years!  That’s like the early 70s in internet years.

So, because I am a tidy little organized buglet at heart, I pulled each piece of fabric and each garment that needs fixing out of bin and bag and PHOTOGRAPHED THEM ALL, and MADE A SPREADSHEET.  And this freaking blog will help me check every last little thing off that list.

I’ll still post about food, too.

Go, gentle Scorpio, go…

Sauerkraut

So.  Do you like sauerkraut?  I mean — have you given homemade sauerkraut a chance in your adult life?

I was reintroduced to the stuff when I lived with a roommate in Boston who was, according to a friend, “like a Level 10 vegan.”  Vegan roommate, an excellent cook, used to pack red cabbage in jars and let them ferment in a cabinet, adding the finished product to sandwiches and rice dinners and other things.  It was good sauerkraut, not creepy like the unmonitored vats at a hot dog stand, and I could see that it was very easy to make.  (It is easy on the level of doing your own laundry.)

Not long after I found a terrific fanzine called Wild Fermentation that teaches one how to make their own sauerkraut.  It also teaches one how to make cheese, or tempeh, or tej or yogurt or pickles and other fermented foods.  It has since been turned into a book but you can still find the stunningly simple recipe for sauerkraut here. Thank you, Sandor Ellix Katz, a.k.a. Sandor Kraut, for making your passion so accessible to us.

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