Diary: Kitchen, Nepali daal, and kaki jam

Made a big batch of (vaguely) Nepali lentil dal.

Ergo: Two colours of lentils, plus some garbanzos just because, onions, garlic, ginger, cinnamon, turmeric, paprika, cumin seeds, cinnamon stick, ground pepper, Himalayan salt etc

Note: Spices from Indonesia. Knife from Japan. Jar from Russia. Human from elsewhere.

In other news, also made Persimmon jam, not sure how well it will turn out but dang, we have a lot of Kaki to use – what an interesting fruit!

Update:

Daal turned out great! Stashed some in bags to freeze because i have all the handy housekeeping skillz. (Yup, the laundry is folded too). PS Giant cinnamon stick for scale 

Note about kitchen/cooking: I write poetry, essays, documentary films, paint in oil, watercolor and acrylic, build my own scrapbooks and journals, made hundreds of podcasts, dozens of songs, weird photos and everything else creative… and then I step in the kitchen, in my mind goes entirely blank. I think about toast and I worry i am having a stroke – then I think about what I can make it as either a sandwich or daal. 

Daal in process with some sweet potato hash of some kind going on next-by

Oh and kitchens in Japan (some not all) are almost like camping with gas flame on stand-alone range. I made a pot-pan rack with 100yen ($1) store mesh and hooks. Moka-pot espresso maker is my fave way to make coffee the last 30 years.