Ben and I made soup together. We started by cooking some mixed beans and while Ben was napping I did a shopping run and found some Barese sausage on special (which never happens). Barese sausage is made with lamb, pork and beef in a lamb casing and is normally sold in a coil,

Ben and I stir-fried some beef top sirloin flavored with shoyu, miso, lemon and ginger in roasted beef fat and made a mushroom goo (sauce). youtu.be/Plf_-OGjCy0?si… #chef #cooking #family #parenting #terroir #recipe #fooddaycanada #newtraditonalfoods

Attempting to reassemble my old cedar koji box.

Ben and I steamed up some beets under a pot of boiling spices. The house smelled fantastic and the beets were tender, sweet & juicy. youtu.be/3W9CUXJ7Y-c

How to assemble a resurfaced half barrel. Not easy, but possible. youtu.be/kuulM1sbfHg?si… via YouTube

Busy morning baking sourdough. Grandpa gets Rye, Ben gets Oat Porridge, Mama gets a pizza. Papa gets to see everyone's smiling face.

Ben and I made corn risotto finished with butter and miso. Grandpa didn't know what risotto was and had seconds. Joyfully cooking, Chef. youtu.be/uhQ06V36HqQ?si…

Ben and I made some salsa with hothouse tomatoes, cukes, peppers & umeboshi (salt pickled apricots). Ben can cut some things now, and I'm "allowed" to cut his veg into smaller pieces when he's done hacking them up. We had a great time. youtu.be/ckxxYSAFlbw

Ben and I made some ice wine chicken liver pâté (without sulphites). Our 1 yr. old can't get enough of it, which is surprising and satisfying. youtu.be/3g0Y9dOenM8?si…

Ben and I made some tartlets with fresh rhubarb and sour cream custard. Grandpa was very very happy. youtu.be/saakAvMd5JQ?si…

Canadian kombu in action.

I was able to put together some red, sweet red & sweet white miso this week, along with amazake, shio Koji and some sporulated Koji.

This morning's Koji is the best so far with the new upgrades. The long hyphae, rich & thick matting are signs of happy and abundant Koji mold. Everything depends on the quality of the Koji. I can do 2 rounds of Koji a week; it takes anywhere from 48-60 hours to ripen fully