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detergent rice and random Burmese Saturday, March 29 2014
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This morning I hiked out into the woods west of the Farm Road, eventually walking down an old logging road that took me (somewhat unexpectedly) to Reichel Road. At that point I turned around and headed generally homeward, stopping at some point along the way to fill my backpack frame with a relatively small amount of firewood. I wasn't really clear on where precisely I was, and you don't want to be walking around with a heavy backpack unless you know you're taking the shortest path to your destination. As it was, my homeward path took me a bit too far south, and so before going down the embankment to the Farm Road, I backtracked north a quarter mile or so.
This afternoon I finally got around to cooking half of that eggplant that I'd bought while Gretchen was in Seattle. I started out frying it up as a stir fry with mushrooms, scallions, onions, tofu, and butter beans with ginger and soy sauce. But then, in a quest for deeper flavor, I stirred in some vindaloo sauce. It was a little weird, but the main problem was the rice, which (in this particular batch) has an unpleasant detergent flavor. Later when I used this same stir fry as a filling for a flatbread it tasted really good. I'm going to say it's Burmese food just because that's geographical compromise between China and India. (Of course, I've actually had Burmese food, and it's a bit more Thai.)
This evening in the bathtub as I stared at the ceiling, I wondered if the American Revolution would have turned out differently had the United Kingdom done a better job of expanding its aristocracy into the New World. They could have done this by allocating lands in the colonies to lesser lords (say, the younger brothers of estate heirs), creating a rigid framework of semi-feudal loyalties that would have been more difficult to revolt against.
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