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J blue

Hello, I’m a composer who works primarily in theatre. At the start of the pandemic my mom got cancer and the doctors told us she should eat organic to avoid pesticides. Since even organic-labeled produce can contain pesticides I decided to grow an organic garden. My posts here will be my food. Here are a few pics from my kitchen as a means of .

On a black speckled plate, a wild whirligig of branches! To the left are rounded Okinawa spinach leaves at the very bottom. On to top left is a young branch of Mexican tarragon. On the top right is the rose-tinted Red Hopi Amaranth. On the bottom right is a blooming branch of the tarragon, its flowers a sunflower yellow! Sitting over this spiral of verdancy is a broiled rectangle of tofu. The tofu has been coated with a miso acorn dengaku. On top of the dengaku is blooming summer savory, the flowers a pale lavender. Glorious!
On a black speckled plate reflecting light so that it appears grey is a delicate bowed frond of malabar spinach with pink dainty blossoms on tubular fronds. In the center of the verdant spiral is a dyed faintly pink roll, with dyed rice inverted to the outside. Inside the roll is soy pickled mizuna stems. On top of the roll is a flowering frond of red Hopi amaranth. So serene!
A black background and a black speckled plate. On the plate are three white magnolia petals of different sizes. They have a pink puddle of pickled redbud flowers sitting in the natural curve of the petals. Between the petals are long thin rat tail radish pods that are dark pink and green and a cut stem of 3 leaves of a spikenard plant. Pickle was fine. It didn't taste as sweet probably bc of the ramp. Very piquant but nice. Has more possibilities. Magnolia flower raw tastes like pine-sol then like rose then like ginger. It's very pungent but doesn't leave a lingering aftertaste. Definitely not for eating raw. Will try a blanching, steaming and pickling recipe if I can find more flowers that are low enough to reach. Spikenard leaf was like a faint mint with some anise and lettuce. It was ok. Better as a mixed green then a bunch by itself. The stalks were too fibrous to steam boil even though they were very thin. Rats tail radish tastes like a tame radish, kinda nice. Like if a sugar snap was daikon flavored.
Black background. White plate is irregularly rounded square tuned on its side like a wonky diamond. On the left are steamed daylily bulbs facing so the stem end points left. They look like dark yellow bowling pins. They were steamed for 20' in bamboo tray and then infused with kombu dashi ( mirin, usukuchi soy, culantro) for ~ 3 hours. Then sprinkled with more dried culantro. Just steamed, they taste like asparagus and pearl onion. Infused, the culantro was a mistake, it didn't blend well. Second to left are thinly sliced carrots standing in a row. Steamed and infused with kombu dashi but with ginger, mirin and usukuchi soy. There are three ginger sticks on top. Second to right are 8 square acorn noodles. They mostly just tasted like wheat noodles. Right, curled green daylily leaves. Top and bottom, clusters of small dark pink redbud flowers. Kombu dashi recipes were based on Nobu's Vegetarian cooking, p.48-49.
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Debbie Falk

@jblue I took a look at your other posts and the beauty and love in your dishes will undoubtedly be healing for your mom and you no matter the outcome from the cancer. Really lovely and I wish her all the health possible.

J blue

@DLF thanks, it really means a lot. Bc I am her primary caretaker and she is immunocompromised, it gets extremely lonely and I feel like I am posting into the void. It’s been difficult with my music career bc most of work blew up in smoke bc of the pandemic. Your comment is really appreciated. I feel seen. :blobcatheart:

Nov 23, 2022, 12:45 AM·Public·Mastodon for iOS
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Debbie Falk

@jblue And I get some of the the difficulty you feel about your career blowing up. Perhaps though it is simply moving in a new direction?

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J blue

@DLF I was really at a dead end on the other site. I was living in the UK prior to Covid and still had work there. I had a composer in residence job that was supposed to start here (US) but the guy who was going to hire me got fired during the pandemic and the new director no longer wants to establish this position at the theatre. I’ve been sending out my portfolio to theaters, choreographers, opera houses, etc. Some seem keen but nothing is forthcoming.

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Debbie Falk

@jblue I am confident you will find your path. Sometimes we have found that when things fall through, we have actually been "protected" and something better eventually comes along. Not that it's easy to believe that while you are waiting, but invariably that has been the case. Usually I have to say "fine😏 , I accept this and will try to bloom where I'm planted", and shortly there after things start to open up. I am a slow and reluctant accepter though!😘

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J blue

@DLF I’ve tried to network online but people have tried to get me to work for free. And it seems the only way agencies will take you seriously is if you have a large social media presence, something I never established living in UK/EU. I’ve posted quite a bit of music on the “other site” but would only get maybe 50-100 hits.

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Debbie Falk

@jblue I wish I had some way to help you with that.

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J blue

@DLF I’m planning on making videos and start a TikTok and YouTube channel for my music. I’m planning on posting the links here so re-blogs are super helpful. Posting actual videos takes up server space for the volunteers who run the site. Again, I really appreciate your response and taking the time to check out my page. Let me know how I can boost your work. ❤️

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Debbie Falk

@jblue Sounds like a good plan! I don't have much of an online presence myself but will do what I can for you. All the best!

And thanks so much for the heads up about posting videos here, I hadn't realized that.❤️

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