Tempeh

Mysweet never ceases to amaze me with his enthusiasms for making things.

It comes upon him to a greater extent in Spring as the sap starts to rise, and is an irresistable urge. It can involve the garden, and when that means growing vegetables I am very happy to help him eat them. Sometimes it takes the form of tearing out walls - or putting them up - or both. I am then very happy to put things in his new cupboards and walk through the new doors.

And, of course, he is still experimenting with the creation of different musical instruments. I am also very useful there. I play them and tell him how they could be improved...

We have been eating a lot of vegetarian food lately, and so he decided to have a go at making tempeh

The procedure requires cooked soya beans to be fermented so that a fungus grows around them, binding them together into a little cake. The difference between a foodstuff fermenting and one going bad seemed a little too close for comfort to me. I did wonder whether a violent death accompanied by stomach cramps might be a strong possibility. I was tempted to check whether he had upped my life insurance, especially after he waxed the stairs the other morning. A pale brown powder arrived from an internet supplier and was added to the cooked beans, which then sunbathed under the light in the oven for a couple of days until the mycelium was fully developped.

He sliced it and fried it with ginger and garlic and peppers and it was.........................

DELICIOUS