I have to admit – I’ve been in a cooking funk. I can blame in on a lot of things: a busy work load, the cold weather, a series of mediocre cooking experiments, my schedule not allowing me to visit the farmers’ market, or perhaps my CSA going dormant for a few months… Regardless, my food choices of late have been rather uninspired, and not from lack of trying. But the days are longer, everything is gorgeously flowering in North Carolina, and I hope to be back consistently to share my food adventures!
I will admit — living several hours inland in North Carolina, in the mental bubble that is graduate school, I didn’t pay attention to the Hurricane Sandy warnings. In fact, it was just a few days before it hit that the severity of the issue even registered to me, when I was talking with a neighbor who recommended I finish my yard work before “the rains get real bad.” Wait, what?!
What is green garlic? Green garlic is the young garlic plant, harvested before the bulb has a chance to fully form into cloves; it is a byproduct of thinning down an existing planting of garlic. What was once thrown away or left for the farmer to eat is now celebrated in food circles, and often grown as its own crop.
For those of you who don’t know (mom), a hipster is a term used for a subculture of American youth that is as widespread as it is derided. Unlike other subcultures, the boundaries are a bit fuzzy, but they are defined by a distinctive style of dress, and “you know ’em when you see ’em” typecasting.
One of my absolute most favorite dishes to eat when I’m back in Malaysia is Mee Laksa (laksa noodles). There are two types of laksa — one is curry laksa and is coconut curry based, while the other called asam laksa and is a sour-ish fish soup. Both have noodles, and are served in those great, giant noodle soup bowls with a big spoon and a pair of chopsticks. My favorite is curry laksa (although you can eat it at any meal, it is one of my favorite breakfasts!).