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The Ones We Miss At Our Table: Of Love, Grief, and Turkeys

The Ones We Miss At Our Table: Of Love, Grief, and Turkeys

my grief is not loud it will not perform or ask for things it freezes over perfectly jagged ice crystals clinging to the inside of four chambers still full of pumping blood my grief is not a spectator sport it does not need condolences or …

Mushroom Magic

Mushroom Magic

This past spring, I bought winecap mushroom spawn for the mulch in my garden. Fungi are an extremely important part of nature’s cycle, playing an integral role in the decomposition of organic matter and recycling it into a form living plants can use. Mushrooms therefore …

Totoro Chicken Coop Progression

Totoro Chicken Coop Progression

I don’t very often spend money on brand new things for myself (other than food)–usually anything I purchase has to do with investments, and anything else if I can get them second hand I will (I LOVE a good bargain.) So this new chicken coop is one of the few presents to myself (Adam helped because “What’s my share of eggs?”)—and it doesn’t hurt that it was also a great deal. I lost my previous flock to a gang of raccoons earlier this summer that ultimately ripped up the sheet metal roof and massacred my poor chooks. To say we were devastated was an understatement, and while I ordered and incubated more eggs, I made the decision to get a really robust coop, large enough to keep the chickens contained without crowding if I’m not around. We ended up with 18 chicks, and if half are hens we’ll keep 10-11.

I know I said that I didn’t want to keep chickens, as I have a very unfortunate history with them: from getting chased by a rooster as a child, to all my chickens having been absolutely ruthless (getting dropkicked by them was not fun), to having them all gang up on me and attack me because I didn’t know if you grabbed one chicken (to test it for diseases) and it screams, the rest will come to its rescue by mobbing. They smelled and the roosters are loud and mean and I thought I was just #teamduck forever…. That is until I found bantam cochins. They are small, soft, and fluffy, come in a variety of colors, and most importantly: cuddly. I didn’t know chickens could be so sweet, despite having kept production breeds on and off over the last decade or so. I was in love, and wanted a coop that was strong enough to protect them. The unfortunate thing is that urban raccoons tend to be smarter and stronger, and are one of the few animals that teach their young generational knowledge, so it’s a constant battle of the wits with them, the my starting point was a bigger coop.

The coop came built as a 6×8, but as rough sawn wood (which is true dimensions and therefore structurally stronger) and needed to be painted.

I really want this to last long, so I requested it be put on pavers so the bottom would take longer to rot (all material eventually break down.) For the interior, I first used a staining and waterproofing penetrating oil and then went over it with a coat of water based polyurethane because the penetrating oil didn’t give the type of coating I was looking for. While it already had fiberglass flooring, I wanted to make sure the walls could hold up to moisture and the caustic properties of poultry poop. For the outside, I used an exterior white primer and paint.

My original intention was to do a mint green trim for a cute cottage core vibe, but then the trimwork was a little weird in terms of orientation, so ultimately I decided to do…. a Totoro theme! And honestly I’m really happy about that choice because it adds a touch of whimsy to the garden. I first sketched it out in pencil, and then outlined everything in an exterior black. The puffballs were the most difficult because the paint brushes plus the texture of the wood wasn’t really great for unbroken thin lines.

Then I colored it in with tinted exterior paint. I will likely still have to touch up spots, but I’m really happy with the way it turned out! I still plan to add a layer of linoleum to both the floor and the nest boxes, as well as liners for the nest boxes so that it’s easier to keep clean. I hope to enjoy this chicken coop for years to come!

I still have to do some reinforcements including putting hardware cloth over the windows so they can be functional in the summer, and putting hardware cloth in the roof, so no snakes or weasels can squeeze through (or little birds, which could bring in diseases to the flock. I can’t wait to have the chicks in there!

Savory Stuffed Yomogi (Mugwort) Rice Cakes

Savory Stuffed Yomogi (Mugwort) Rice Cakes

Around now (March) is when mugwort is popping up in the garden which means it’s time to start weeding it. If I don’t, it inevitably becomes an unmanageable mess, and most people view it as a noxious and invasive weed. It is and it isn’t, …

Braised Soy Garlic Eggplant

Braised Soy Garlic Eggplant

I made this a lot last year when I was growing eggplants and it is still one of my favorite ways to use up a vegetable I otherwise don’t pay much attention to. Cold or hot, over some white rice is just an absolute divine …

Fresh Sea Urchin with Yuzu Kosho Mignonette on Eggplant Tempura

Fresh Sea Urchin with Yuzu Kosho Mignonette on Eggplant Tempura

I went with my mom to the supermarket yesterday and discovered the one slightly further into Flushing had… fresh sea urchin. As in unopened spiky globes hiding delicious roe goodness. Of course, me being me, I bought four (My mom said “I knew you’d be excited because I saw them last time I came here.” I didn’t get any more than that because I was uncertain if they would be any good: I always have these concerns when I can’t see the interior.)–weighing them in my hands for heavy ones hoping to hit the jackpot.

And jackpot it was! Upon opening them up, five tongues of gorgeous roe sat glistening. I have never had the opportunity to really look closely at one, much less open one up. The mouth (which is also its butt) had what looked like teeth, and tiny pearls of clay and mud were interspersed within the body cavity that I spent some time rinsing off. Do urchins need grit to aid their digestion? I don’t know but it was interesting to see. They are algae eaters, and use their teeth to scrape rocks.

I chose to fry up a few thin slices of eggplant, tempura style, and dress it with a red yuzu kosho mignonette sauce (this sauce is really popular among my friends and family) with a fragrant jar of the kosho my sister brought me from Dashi Okume.

I have a tempura recipe floating around here so this is not for that, and more for the mignonette sauce. You can omit it altogether and just serve the uni on a spoon.

Urchin can be an acquired taste, as it’s unique creamy flavor of seafood, a hint of iodine, and brine is not to everyone’s taste–however, completely fresh uni straight from the urchin itself is sweet and subtle, which I didn’t realize it could be. What an absolute treat!

This sauce can be served with steak tartare, with oysters, clams, shrimp, what have you. The yuzu kosho is a flavor found nowhere else, peppery with deep notes of citrus. I always have a jar of it around but I had run out a while ago until my sister came to the rescue.

I hope you enjoy it as much as I did constructing this!

Ingredients

  • 1/4 teaspoon red or green yuzu kosho
  • 1 tablespoon minced red onion or shallot
  • 4 tablespoons rice or red wine vinegar
  • 3 drops sesame oil
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sugar
  1. Combine all the ingredients and mix well. Serve on clams or oysters on the halfshell, or with sea urchin roe.
Enoki Nametake (Seasoned Enoki Mushroom Rice Topping)

Enoki Nametake (Seasoned Enoki Mushroom Rice Topping)

My oldest loves nametake (although she’s generally a fiend for all mushrooms)–and at 9 years old it’s really easy for her to grab some rice from the rice cooker and top it off with some for an after school snack. I make a few jars …

O-Ah Jian (Taiwanese Oyster Pancake)

O-Ah Jian (Taiwanese Oyster Pancake)

This is a recipe that had been on my list for a while, but I was intimidated by it (as I often am) because how does one create the authentic “taste” that can’t be found elsewhere in the world? When I was little, my family …

Fresh Eel Tempura

Fresh Eel Tempura

This past summer we spent a lot of time catching eel off the local docks, and what a boon it was! There’s so many delicious ways to use eel, including smoked and grilled Japanese style (Kabayaki) for sushi. It is probably my absolute favorite fish that I have caught so far, given the plethora of things that can be done with it. In the height of summer, after the sun goes down, I set some lines with chicken or beef and up they come! They are fighters, and snapped one of my rods (and more than one line) this year.

If you attempt to grab them roughly or tightly, they slip right out from your hands and you won’t be able to hold them, but if you are gentle and don’t grasp roughly, then handling them becomes quite easy.

I had made a lot of kabayaki in my time so I decided to try something new—eel tempura! Butterflied with the bones removed, cut into two inch pieces, lightly battered and fried and served with either a salt and pepper mix or tentsuyu (tempura dipping sauce) and it is absolutely divine!

Fresh eel is chewy and bouncy, in comparison to kabayaki which is fall apart and fatty (since it will have been steamed and then broiled), but delicious all the same.

Ingredients

  • Filleted fresh eel pieces
  • 1 cup water
  • 2 ice cubes
  • 1 egg
  • 1/2 cup all purpose flour
  • Corn or sweet potato starch for dredging
  • Tempura soy sauce/tensuyu for serving
  • Vegetable oil, for frying
  1. Pat eel filet dry.
  2. Heat vegetable oil until it sizzles when you drop bits of flour in.
  3. Combine the flour, water, egg, and ice cubes.
  4. Dredge the eel pieces in flour and then dip in tempura batter and fry until outside is golden and crispy.
  5. Serve hot with salt and pepper or tentsuyu sauce!
I keep them in the bathtub for a bit after I catch them, while deciding what to make!
Kingfish/Kingcroaker Sashimi

Kingfish/Kingcroaker Sashimi

I forgot to post this the past summer—when we fished up a large Northern Kingfish (Menticirrhus saxatilis), also known sometimes as whiting or kingcroaker. It’s a relatively common fish we can catch here on the south shore of Long Island, and although most people catch …