sovay | For I think it is too fine and gay to rot all in the salt sea

The major achievement of this weekend was cooking, which I had not been able to do in a serious way in some time. Specifically, I made an experimental curry: it involved braising a pork loin in coconut milk with sliced pineapple and mushrooms until it fell apart after first browning it in canola oil with shallot, garlic, ginger, turmeric, coriander, cumin, nutmeg, and white pepper, plus a very small amount of cayenne and a dash of soy sauce accommodating the preferences of both of my parents. In future, I would like to add palm sugar and cardamom at the browning stage and reserve some of the pineapple to be added toward the end of the braising as well as possibly leaving a cinnamon stick in from the start, but it was still extremely tasty and could be furnished from ingredients on hand, which was important considering the entire project began with needing to deal with a pork loin. Have some links.

1. "Great transformations: queer identities in the Amazon": selections from Daniel Jack Lyons' Like a River (2022).

2. Brivele has a new EP: What Joy Is Yours (2022). I wish only that it existed on CD, since I really like the ability to keep listening to my music if my computer dies.

3. Courtesy of a friend who is not on DW: the Iliad in Hebrew and Ladino.

P.S. I have been rated a beach read, which makes me very happy. In attractive sea-company, too.

Flat | Top-Level Comments Only

Cor that sounds delicious. Also cool links.

Cor that sounds delicious.

Slightly more than two pounds of pork loin, two cans of unsweetened coconut milk, one can of sliced pineapple, about a pound of mushrooms, one shallot, one clove plus a judicious supplementation of dried garlic, a rather large thumb of ginger, everything else to taste adding up to about four teaspoons of spices. After ninety minutes, the pork was tender; after at least another hour and a half of simmering, it fell apart, rather aesthetically. I didn't have sticky rice, so served it over jasmine rice instead. I cooked it over the course of two nights and it remained incredibly good on the third night as technical leftovers.

I also made caprese tonight, but that just required washing, slicing, and arranging.

Also cool links.

I deleted like three unhelpful replies: thanks!

Edited 2022-07-11 05:56 (UTC)

Sounds like something that could work in a pressure cooker.

Sounds like something that could work in a pressure cooker.

I bet it would!

Your cooking sounds very nice, and I'm glad you got to do some. ♥

And, aw, yes, you should definitely be read by the sea!

That really is a wonderful round-up of all sorts of excellent sea-related and sea-adjacent beach reads, and Forget the Sleepless Shores is well-placed among them.

Those photos of young people from Amazonas are gorgeous; I'm glad they exist. I plan on sharing them with the healing angel.

Re What Joy Is Yours, I have an easy solution; see email.

And Oh My Yes re: the meal. I like your cooking because you show your thinking, and it gives me ideas.