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Sage Salt & Oil for My Nigerian-American Thanksgiving

by on November 22, 2015
 

I’m preparing for Thanksgiving.

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For smoky Jollof rice sweetened with the golden warmth of autumn Thanking God for warm weather and the sun like a flaming ball in the sky Thankful for the russet and red and golden leaves that fall, that die, that birth the cold and clean that must follow. I’m preparing for Thanksgiving. _DSC2613I’m making flavoured salts, of sage – fried to a crisp then crumbled _DSC2619_DSC2622into sea and kosher salt _DSC2627_DSC2631Ready to coat plantains diced, with the herby green and with peanutty yaji – complex, spicy. _DSC2636I’m preparing for Thanksgiving. Making sage oil with the stalks from fried sage. _DSC2626

For a vinaigrette to drizzle over apples and cucumbers.

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I’m thinking of candying tangelo peels

Preserving their goodness, holding on to the season from now to the summer of 2016, I hope

I’m thinking of adding this to cakes and stews, making sweet marmalade and stirring into cocktails.

I’m thinking of the beautiful, sweet fragrance with smoked turkey wings

I’m thinking of making some Pumpkin ice cream pie

I’m thinking of Thanksgiving. Still excited about le menu.