Monday, April 22, 2013
Thursday, April 18, 2013
Sunday, April 7, 2013
Or minutes of sunny days, actually, because it really doesn't take that long. Nor does it take any special equipment. If you want to get fancy about it you can set up a pulley system that allows you to hang your laundry while standing in one place, but that's really not necessary. All you need is a bag of clothespins, a rope, and a couple of buildings, trees, or posts.
Clotheslines are a Miracle of Environmental Engineering
Wednesday, March 27, 2013
Sunday, March 24, 2013
Wednesday, March 20, 2013
Symptoms of Hypothyroidism
Holistic Health Care Options
Monday, March 18, 2013
Variation and Inspiration
Sunday, March 17, 2013
Thursday, March 14, 2013
If you haven't tried it, taro is kind of like a cross between a potato and a yam. Specifically, it has the texture and a bit of the flavor of yam, but is also pretty bland and barely sweet at all.
I got four taro roots, which were each a little smaller than my fist. They have a pretty serious peel, so the first thing you have to do in most cases is take it off, which is pretty easy with a vegetable peeler. Then you can treat the roots pretty much like you would any sweet potato. I cut mine in eights and steamed them until I could cut through them easily with a fork (about twenty minutes).
You can serve taro in lots of different ways, including in soups and stews, as long as there is some kind of broth or sauce that adds a lot of flavor. All the taro dishes I've loved have been some variation of a fried paste, though, so that's what I wanted to try. I mashed my roots with a tablespoon each of coconut oil and honey, but I'm not sure that was necessary.
You know how when you mash potatoes you're not supposed to overdo the mashing so that they don't get too gluey? With mashed taro, you actually want to develop the sticky consistency by mashing for a long time, beating in a mixer, or even kneading the mash for a few minutes – that's what I did, and it was surprisingly dough-like even with the oil and honey.
I enlisted my husband to do the actual frying because he's pretty good at that. He flattened the paste into pancake shapes and pan-fried them in a little more coconut oil until they were crispy on both sides (but still soft inside). They didn't seem to hold together quite as well as restaurant taro patties, but they were still really tasty with a stir-fry. I'd be perfectly happy to eat them again as they were, but I will also be tempted to add an egg next time, for texture.
(creative commons image by Flickr user conbon33)