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The Shift and a Lao brinjal dip

Friday, April 4, 2014

It's not working. I just can't seem to put in the time that I used to into this blog. So, things need to change. The purpose of this space needs to change. As with life, less clutter. Fewer words. Lists and instructions only when necessary. I want to remember what I baked on my day off, what I thought of cooking with those tomatoes I bought yesterday, how I felt when I ate what I cooked today. Recipes... they're just a guide ~ even for bread. I'll follow rules elsewhere, not in my kitchen. And so I kick off today with jeow mak keau, a Lao roasted brinjal dip. Roast brinjal, garlic, chilli till soft; pound everything together. Good with glutinous rice. Good tossed through long pasta. Good start to a much-needed change.

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