Eating in a box

I've always been fascinated by fermentation, the idea of little critters that toil away and magically transform food from one form to something else is somehow magical to me. How did ancient man decide curdled milk could be made into cheese and then later yet the moldy blue cheese is edible and delicous? Or that bubbly fruit juice that sat in a jug a bit too long was worth drinking even if it made you feel a bit dizzy and good? I know a lot of it was a preservation technique but if you were the first to opened up a jar of kimchi or sauerkraut would you think to take a big bite of it? I've dabbled in various experiment, some successful, some less successful. But I happened to have a whole head of napa cabbage in my fridge and was pondering what to do with it. I floated the idea of turning it into kimchi with my wife and she was quite eager for me to give it a try. Now if you don't know what kimchi is (I'm not sure what rock you've been hiding under) it's a ...

So yes I know it's been a while. After returning from Sydney back to Austin, my wife and I decided we should take time off together and travel. It's a rare thing for both of us to be off and not be constrained by vacation days left.  We've seen some neat places and had some wonderful food. And as much as I have been posting about my trips here, it was far easier to post a few pictures on facebook. Long form posting is a tough thing to keep up with, and I was taking a break to recharge so that meant that this blog too had to take a break. It's hard taking pictures, touching up and choosing what you want to talk about. I am surprised I have been able to manage doing this for 10 years. Of course as a man of leisure there's much video game playing and lego building, a tough life to be sure, but I accept the responsibilities with great care and seriousness. (Zelda breath of the wild, zomg! you must play. ) I've not been idle this whole time, just not ful...