SOAP SCENTS

Cedar Citrus Blend:
7g cedar essential oil
1.5g lemon e.o.
4g orange e.o.
2.5g litsea cubeba e.o.

= 15g total


Origins Face Wash Blend:
7g rose petals fragrance oil
2g lavender e.o.
2.2g + 10 drops geranium e.o.
13 drops anise e.o.
20 drops bergamot e.o.
20 drops orange e.o.
11 drops lemon e.o.
17 drops litsea cubeba e.o.
6 drops cardamom e.o.
10 drops Naturally Loveable blend

= 15g total

MAK-KIMCHI

"Easy kimchi" from Maangchi: https://www.maangchi.com/recipe/easy-kimchi

Ingredients:

Full      1/3         1/4      Recipe
10lb     3.3lb      2.5lb    Napa cabbage (baechu)
1c.       1/3c.      1/4c.    Salt

Porridge:
3c.       (1c.)      (3/4c.)  Water
1/2c.    (1/6c.)   (2T.)     Glutinous rice flour (chapssal garu)
1/4c.    (1T+1t) (1T)      Sugar

Sauce:
1c.        1/3c.     1/4c.    Fish sauce
1c.        1/3c.     1/4c.    Garlic, minced
1c.        1/3c.     1/4c.    Onion, minced
1-2T.     1-2t.      1/2-1t. Ginger root, minced

1c.        1/3c.     1/4c.    Gochugaru chili pepper flakes

Vegetables:
30         10          8        Scallions, diagonally cut into 1" pieces
2c.         2/3c.     1/2c.   Daikon radish, julienned
1c.         1/3c.     1/4c.   Carrot, julienned
4            1 1/2     1         Cucumber, cut into quarters and then 1/4" slices


Methodology:

Remove the tattered outer leaves from the cabbage(s) and cut cabbage into quarters, vertically.  Remove the wedge of core from each quarter and slice into bite-sized pieces (about 2" wide).  Soak in water, and then transfer into (a) bowl(s), layering cabbage and salt until both are exhausted.

Turn cabbage pieces every half hour 3 times, for a total of 1.5 hours salting time.  Rinse 3 times in clean water.  Drain.

Meanwhile:
Mix the water and glutinous rice flour in a saucepan and bring to a boil.  Boil until bubbles form, about 5 minutes.  Add sugar and continue cooking and stirring until the porridge becomes translucent.  Remove from heat and allow to cool.  (If making less than a full recipe of kimchi, make a full recipe of porridge and save for future recipes; the ingredients don't scale down in this case).

Combine the garlic, onion, ginger and fish sauce in a food processor and process until fine and semi-smooth.  Add the gochugaru and mix to combine.  Add to the porridge, once cooled. 

Add the sliced vegetables to the porridge mixture.  Add the porridge mixture to the salted napa cabbage and mix until homogeneous.  

Pack into your storage container, (pressing down to submerge the cabbage under the brine as much as possible), and seal tightly.  Ferment on the kitchen counter, opening occasionally to relieve the pressure and tasting after the first week to check if you like the flavor.  Once it's fermented to your taste, place in the fridge.  Keeps indefinitely.

PESTO ALLA GENOVESE

Ingredients:

1 c basil (24g)
1/8 c pine nuts, toasted carefully in a skillet over low heat
1-2 garlic cloves, toasted in their skins, with the pine nuts
1/4 c parmigiano reggiano, grated
1/4 t salt
3 T olive oil

Methodology:
In a mortar:

Grind the garlic cloves and salt to a paste using the side of a knife.  Chop the pine nuts and add them, the garlic paste and the cheese to the mortar and grind to a rough paste.  Finely chop the basil, add it to the mortar and mix thoroughly with the pestle, until the basil pieces are very small.  Add the olive oil in increments, mixing thoroughly.  Store tightly covered in the refrigerator.

Larger batches should be made in a food processor.  In that method, all ingredients should be added at once and processed until desired fineness.

LENTIL WALNUT BURGERS

From the original Moosewood Cookbook

Ingredients:

1 1/2 c. dry lentils

Group 1:
1/4 lb. fresh mushrooms
1 green pepper
1 celery stalk
1 small carrot
2 garlic cloves
1 small onion
1 c. walnuts
2 T. butter or olive oil

Group 2:
1 t. salt
freshly ground black pepper
1 t. chili powder
1/2 t. dry mustard

1/4 c. rolled oats
5 T. tomato paste
2 eggs, beaten
Worcestershire sauce, a few dashes


Methodology:

Cook the lentils in 3 c. of water, bringing to a boil and then gently simmering for 20 minutes.  Check for doneness, and add additional water to keep the lentils just submerged if necessary. 

Dice all of group 1 finely and sauté in the butter until they are soft, but not yet browned. Season with group 2.

Combine the sauté with the oats.  Mash moderately.  Add the tomato paste, eggs and Worcestershire sauce.  Mix well.  Form into patties.  Chill 1 hour, or wrap in foil and freeze.

Fry in butter or oil, on both sides, topping with cheddar cheese.  Serve on a burger bun.