Home cooking

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Life is getting busy now that grad school has started. But despite my full days I’ve managed to squeeze in some home cooking. The above pic is my latest batch of kombucha. I left this one in for a full two weeks and it turned out delicious. I think my scoby mothers have fully matured as these last few batches have turned out very well.

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I have an early morning class so these biscottis were great breakfast meals. They are made with almond flour so are naturally gluten free. I definitely need to make more. Our friend Li Chun brought us some homemade coconut chocolate as a housewarming present and it made a great topping.

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Josh and I were hanging in Dihua, one of my fave neighborhoods, when we found a vendor selling black garlic. Black garlic! I’ve been meaning to try this for months but hadn’t found any.

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At first I thought it was fermented but some sources say it’s carmalized. Black garlic is incredibly distinct and has a taste reminiscent of figs. There was a moment when I thought “I should make my own” but my pile of reading for school tells me otherwise. It pairs well with so many foods I definitely recommend trying some.

Knitting, Biscottis

I’m making great progress on my new Knucks. This is a great pattern!

Gluten free biscottis have been the snack I’ve been craving most since coming to Taiwan. I used this new recipe that used only almond flour instead of my usual flour mixture.

They aren’t as pretty as I’m used to making but they taste delicious. The recipe called for almond paste which I didn’t have. Perhaps that would have provided a smoother texture?