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Playing Ketchup

Maybe I should just make these updates every 2 weeks and save myself the guilt for missing them?

Not that you’re interested in excuses (I wouldn’t be), but I usually write these updates on Tuesday nights. Last Tuesday night I’d just come home from the doctor (ear and ear-drum infections, fun!) to find a massive bank error had been made (NOT in my favor, needless to say) and I was freaking out about the situation as a whole. (It’s fixed, now, but when someone messed with your money it’s just not cool.)

Which is a shame because I was SO excited–I was in a drawing mood last week, so much so that I didn’t update the other blogs so I could concentrate on the pages waiting to be filled with pencil. I managed to finish Chapter 3, page 13, that same page I started back at UP!Fair and had been staring at me since I unpacked my office. Wohoo!

Pages 14 & 15 are still in progress, but I’m chipping away and I really want to be able to say that Chapter 3 is fully pencilled by the next update. It’s frustrating how long this is taking and knowing that other projects have been on hold for 9 months or more because of it isn’t helping. Still, I need this big chunk of work to get done so the anvil hanging over my head can find someone else to menace.

There. It’s a goal.

Make. It. So.

Where’s my Earl Grey?

Now for some food trivia:

Ketchup was not always the bright red goo we associate with French fries (or, for some, anything that doesn’t move–I’ve never understood the compulsion to put ketchup on everything edible, but I know some folks do it; and I prefer mayo on my fries).

The ubiquitous condiment began, in name, as a fermented sauce of pickled walnuts or mushrooms (McGee)–not tomatoes–and can mean any “salty extract from fish, fruits or vegetables.” (Labensky Hause) And the anti-HFCS sorts stay away from most commercial brands these days, anyway. [Hint: the secret to diy-ketchup without the chemicals seems to be chopped-up apples, 1/3 as many as tomatoes you started with, weight wise. (Allen)]

And if you think the idea of a fruit ketchup is strange:

  1. Tomatoes are, technically, a fruit.
  2. Fruit salsas and chutneys aren’t that different from a true ketchup (aka pickle–but not in the cucumber-y way)

And speaking of sweet and spicy, I did get a chance to participate in this month’s Indian Cooking Challenge. How’d I do? Check out Gujarati Dal over on Nibbles for recipe, step-by-step photos and the results.


FTC Disclaimer: The parenthetical reference links take you to Amazon pages. If you choose to buy one of those books from my link, a few pennies per dollar spent go towards my beleaguered bank account. This doesn’t change the fact that they are excellent food references, but if you’d rather not buy from those links the books in question are:

  • On Food and Cooking, Harold McGee
  • On Cooking, Labensky Hause et. al. (my textbook from Culinary School)
  • Forgotten Skills of Cooking, Darina Allen

Search for them at will.

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