Sunday, November 1, 2015
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!
K insisted on a Halloween costume for our little corgi, so I rigged this boat out of cardboard the night before Halloween. Materials are: cardboard, ribbons, gesso and acrylic paint. K made the hat out of cardstock, coffee filter, blue tape and staples. We designed the costume so that he could be mobile. But the poor guy was so miserable, he sat and sulked while we handed out candy to the trick-or-treaters. Still, we loved every minute of it. How can you not?!
Savory Halloween snacks that are relatively healthy:
Franken-guacamole with black olives for stitches, eyes, and mouth (above).
Broomsticks constructed of pretzels, mozzarella string cheese, and chives (below pic by K).
Thank you to those who came up with these ideas. It's hard to tell where they originated. Though, props to Pinterest and Google Images for making it so easy to find inspiration.