A little motivational message from the elevator.
Leftover oats upma for breakfast
It’s been so long since we’ve seen a sunrise or sunset that I kind of lost my mind with the editing. I like it, though.
My garden says spring is here. I also have irises, daylilies, and wild geranium coming up.
popping mustard seeds in ghee
green and yellow beans
I made green beans from The Ayurvedic Cookbook. I didn’t have just plain green beans, so I substituted a mix of green and yellow. It was really tasty, and the tempered spices smelled amazing.
The top one is a traditional southwestern US chili spice blend. The bottom is something I bought in the Indian food section of the store. I have no idea if it’s hot or not, but I’m prepared for the worst.
I’ve been doing a lot of Indian cooking lately, so I ordered bulk spices. A pound of mustard seeds costs only slightly more than a small jar of them, so it makes no sense to buy them in small quantities. Same with turmeric.
I made falafels from scratch, for the first time. I used chickpea flour, because that’s what I had on hand. And I didn’t have parsley, so I substituted cilantro. They were easy-peasy to make–no harder than making them from a mix. I’ll be making these frequently!
I had them with sauteed brussels sprouts and basmati rice with tamari.