Posts Tagged ‘Miso’

vince Vacarro koa
on November 26th, Vince Vaccaro will be releasing his ukulele record Koa.

The Victoria, Vancouver Island performer is actually in the studio now recording a proper “plugged in record” but while we wait, he will sate our appetite for new music with a lovely record of soft and beautiful music.  The soundtrack to a nice day of decompression.

I texted VV to see what Koa means.  he said it is the (or a) type of wood to make ukuleles and might also mean warrior.


Yesterday Madelyn was sick… and so was Nana, and then Coral.  I stayed home to watch Maddy.  Since I had the time, I thought it would be nice to make some miso salad dressing. I am obsessed with the stuff.  I found a nice recipe on the New York Times of all places and made it last night.  easy enough (but expensive if you don’t keep all the Asian oils in your cupboard…. holy moly!).

In the end, it was delicious!  WOW!  But hey… how long will this Miso paste live in my fridge?

19recipehealth-1379086476425-articleLarge1 rounded tablespoon white or yellow miso

2 tablespoons seasoned rice vinegar, or 1 tablespoon rice vinegar and 1 tablespoon fresh lime juice

1/2 teaspoon grated fresh ginger

1 small garlic clove, minced or put through a press

Pinch of cayenne

2 tablespoons dark sesame oil

2 tablespoons peanut oil or grapeseed oil

2 tablespoons plain low-fat yogurt

1. Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender.

2. Toss with the salad of your choice.

Yield: 2/3 cup

Advance preparation: This will keep for a week in the refrigerator.

Go with yourself.

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