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.
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.
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.
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.
Formosa Moon headquarters is shaping up nicely. We have a desk to write at and a temporary foam mat that’s standing in for a couch. Walking to the train station one day Josh and I came across an old table that had been thrown out. It was stained and had been scribbled on with pen. We took it home and I began to refurbish it.
Our neighbors P&T loaned me their electric sander for the job. It’s been several years since I worked with power tools and I had forgotten how much I enjoyed using them. I built my own house in New Mexico and owned many tools; my DeWalt set of cordless tools were quite versatile. Working with the sander reminded me how much I love this type of work. As a woman, I find it very empowering.
After sanding I rubbed in linseed oil which gave the wood a smooth finish. Now we have a small coffee table!
One thing I can’t find easily in Taiwan is kombucha. I used to brew my own in Portland and had been craving it for weeks. A neighbor up the road brews his own and gave me a scoby. He had taken a break from brewing and his batch had turned to vinegar. My first attempt unfortunately still has the vinegar taste.
It’s still drinkable but doesn’t have the delicious kombucha flavor I want. The second batch will be brewed for less time.