Well, after almost three days of being sick, I’m finally feeling normal again today.
Enough so, that Hisa and I went lap swimming this morning. For whatever reason it was super crowded this morning. More than I’ve ever seen. It reminded me of pools in Japan. Always super crowded. Hisa and I ended up swimming right outside of the lap swim lanes were the pool becomes really shallow for kids playing. Fortunately, the pool isn’t open for normal kids swim early in the morning, so there was no one there. This week is spring break here, so I thought that might be why it was so crowded, but there were only adults there so… I dunno.
I think I’m rambling…
Can you tell I’m not awake yet?
Let’s talk ketchup.
America’s favorite condiment, baby!
Supposedly, the word “ketchup” derives from the Chinese amoy dialect ke-tsiap, a pickled fish brine sauce (although some have also said it has Malay/Arabic/European origins, so who knows really).
Ketchup traveled to many countries before making its way to the U.S., and had many different ingredients, but I believe it is Americans that added tomatoes to this most ancient of condiments. Unfortunately, we also added huge amounts of high-fructose corn syrup, so there you go.
Making your own ketchup at home is one way to avoid the un-healthy store versions, and return to ketchup’s healthier, more humble origins. Oh, and it’s super easy too. That’s always a big plus.
Recipe adapted from Nourishing Traditions.
(makes 1 quart)
- 3 c. tomato paste
- 1/4 c. whey (optional)
- 2 1/2 tsp. sea salt
- 1/2 c. pure maple syrup
- 1/4 tsp. cayenne pepper
- 3 cloves minced garlic
- 1/2 c. fish sauce (available in most grocery stores in the Asian foods section)
- Add everything to a food processor, and process until smooth.
- Pour into a 1 quart glass mason jar, and screw lid on tightly.
- Leave at room temperature 1 – 2 days.
- Transfer to refrigerator.