Tonight’s Nepalese New England fusion creation! Using mustard oil to sauté and green Sichuan peppers, coriander, ginger, curry leaves, and turmeric to flavor. Fresh onion, onion scapes, garlic scapes, and zucchini from Judy’s garden. Garlic, fire roasted San Mariano tomatoes, green lentils, and African blue basil from @thenotoriouseva. Prettttay good 👌🏼
While I love the excitement of turning large platters and bowls, there's something just as fun about working on a small lidded bowl like this one I'm making out of sugar maple wood. The walnut lid's up next!