Today I (Denise) am getting a new stove, I’m very excited. I managed to break my canning burner and the oven at the same time, so I’ve had some things on hold. But in the meantime, I’ve been looking for hot sauces to use the Indian Jwala peppers MaryKate sent me from Seattle. I haven’t really found what I want yet that will work for the peppers, but I managed to come across two sauces that look promising to make in the future – a Schezwan Sauce recipe and a Karnataka Style Ranjaka Recipe (Red Chili Chutney Recipe). I’d have to leave out the Asafoetida (hing) as it usually contains flour and wouldn’t be safe for my wheat allergy, but still. Besides the Indian Jwala peppers I’ve got fermenting, I still have a batch of green cayennes and poblanos Mary S. grew for me. Yay for lots of hot sauces!
Hey, fellow policy wonks — it was an election week, and this is food policy news out of Maine. How do you feel about food sovereignty? I admit, I do feel more comfortable talking to a producer about food, as they know what they’ve done to it, than I do talking to a store or middleman. Federal regulation hasn’t stopped food production issues at all, but at least there’s some level of reporting/tracking? I am torn. But interested enough to follow these debates.
I love the idea of a polenta-crust pizza, and I’m wondering if my millet polenta would work for it and be corn-free. I think this would definitely be a knife-and-fork pizza, but that might be okay. Millet crust with roasted vegetables anyone? It would be like a big flat grain bowl.
Have a great weekend everyone!