 A hearty sauce that can easily be turned into a healthy soup.
Full of garden fresh veggies: kale, arugula, and New Zealand spinach Flavored for texture and taste with beans: black eye peas, pinto beans, lentils, Pearl barley, garbanzo, and steel cut oats. Topped with organic herbs: sweet basil, oregano, rosemary, dill, chives, turmeric, and garlic. Spiced with cumin and chili powder along with tomato sauce and can corn.  Sprinkle with sugar to coat and leave overnight so that sweetness will penetrate. Tomorrow I plan to use a dehydrator to dry out these orange gems and turn them into GOLD nuggets! Fresh picked kumquats washed, grated, placed quickly in hot water, then massaged with salt.
Then air dried for about one week. Changing my idea of a "sandwich" with so many more options for color, taste, and personalizing!2/16/2019    Garden greens for our salad include, kale, dill, daikon leaves, spinach, Manoa lettuce, arugula...  The beginning stages of li hing kumquat preserve in its salting and air drying process.  A husky head of mustard greens or kai choy for our saimin soup.
  Pretty flowers say it all...our photos from our trips, including cherry blossoms in Osaka and tulips in Hokkaido, and fragrant, delicate narcissus blossoms from here at home!   everydaytaichi lucy & ken send you some pretty flowers from our tai chi aloha around the world. Tulips from our Mt. Tateyama and lavender cherry blossoms from Hokkaido to ken's Chinese narcissus cultured here in our backyard are very special especially at this time of the year!   Baby Colin with a shiner and all at a young age enjoys nature as he gets acquainted with Gungie's annual narcissus blossoms.  Looking back on why I decided to take a "tulip video" while on tour to Hokkaido, was it because their beauty on a soft cool breezy day, reminded me of our graceful tai chi movements? the special sweet smiles when our grandchildren enjoy Gungie's fresh picked, organically grown green beans!  |
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February 2019
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