This kinda relates to the earlier post, in that I finally got around to unpacking, arranging and labeling all the spices and flours I brought from Nepal.
That involves the sattu powder which I can eat raw with water, the millet and buckwheat flours, the eight different kinds of spice powders and a couple of new 'experimental' spices that the mill guy sent with me, he said they were selling like hotcakes and I wouldn't regret bringing them over.
So obviously that means I'll have to make use of them before they expire, which means I'll be eating a lot of those Nepali flours and spices. With that combo I obviously can't make non-Nepali flavors and dishes, as number one, I don't know how to, number two, I can't be assed to, and number three I don't want to to risk an unknown with a raw ingredient I've barely got experience using. In conclusion, it's going to be lots of very traditional village cooking in my apartment, a bit like happened during the pre-covid and mid-covid days in Boston, and I'm not unexcited!
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