29 July 2022
Turning 50
I turned 50 this week and drew a self-indulgent comic about it.
I turned 50 this week and drew a self-indulgent comic about it.
The final #Foodtober prompt for 2021 is “my favorite food.” For me, that’s soondooboo jigae, Korean soft tofu stew. It’s easy to make, filling, full of immune boosting food and super delicious.
A little taste of Cuba for a hot summer day.
Friday night is pizza and movie night at the Dragon house. After a couple years of experimentation with different flours and techniques, Papa Dragon stumbled across the basis for this dough recipe on the back of a bag of all-purpose flour. It’s quick and easy and we can all make our own pizzas exactly the way we want them.
Gyoza are super easy to make. This recipe is a simple filling that can be easily adjusted to taste: more spicy, more garlicky, more veggie-y, however you like it.
Or, how to make a quick dinner for a bunch of people with a minimum of time, effort and ingredients.
All my favorite brassicas (cabbage and kale, mainly) thrive in cool fall weather. Radishes, carrots, ginger, peppers and garlic are abundant this time of year too. Put all those together and it’s time to make kimchi!
This coconut squash soup is the quintessential taste of fall for me. From October to March, it’s serves as simple comfort food here at the dragon house.
Just some worldbuilding spot illustrations – a forged iron ladle, a carved bamboo measuring scoop, and a hardwood serving spoon.
Once the evening temperatures start dropping October, I harvest as much as I can from our summer garden. This year, we grew sage, lavender, oregano, basil, mint, hibiscus, and bay leaves. I bundle the harvest herbs into bunches and hang them from a string in the kitchen to dry out. The hibiscus flowers and mint we use for tea, especially in the summer.