Sustenance Table

I didn't realize that anyone was still looking at this blog, so I never bothered to mention that I've been working on another project. Ever since the vegetable tea post, I have been curious about letting food be thy medicine. So, I created Sustenance Table to learn all the various methods in which food can benefit us and promote the ones that are grounded in science and/or supported by the people. There, I will be serving food facts with a dose of folk wisdom for the voracious eater. I hope you'll join me over there!

Love Birds in a Boat Pop-Up Card

It's been awhile since I've made pop-up cards. But, I felt compelled to make one for our dear friends who got married a couple of weeks ago. This is based on one of the cards in Playful Pop-Up Cards, by Takami Suzuki with several tweaks to make it more personal. For example, the blue and red birds were part of the wedding theme, so they were incorporated. The boat was added because we have gone camping with this couple and there was either a canoe or kayak involved. It seemed fitting to place the two in a boat, signifying that they're in this (marriage) together! 

Wasong (Fimbriate Orostachys)

I discovered Wasong (Fimbriate Orostachys) at the farmer's market today. The sign had the name written in Korean, so I asked my (Korean) mother if she knew what to do with it. Surprisingly, she hadn't heard of this edible plant. And, there isn't a whole lot of information about it online. All I know is that it's a succulent that grows in Asia and it's medicinal. It supposedly has anti-cancer and anti-inflammatory properties. In addition, it boosts the immune system, prevents aging of the skin, controls hemorrhages, and is used to treat tumors. The Koreans, of course, prepare it as a kimchi or drink it as a tea.

The taste is bitter and sour. It also leaves a lingering sensation in your mouth—similar to the feeling you have on your tongue and teeth after eating raw spinach. (Some people describe that as chalky.) I prefer the pointy "leaves" at the bottom, which are tart, bitter and sour. They're also juicier. I tend to like bitter vegetables and even more so if they're good for you. But, I can see a lot of people being turned off by this exotic edible. 

If anyone has first-hand experience with Wasong, please let me know!