My Time Capsule + Salted Kumquat Tea

A year ago, I filled up several jars with layers of sea salt and fresh kumquats from the backyard. I placed them on the shelf, checked on them every few weeks, and eventually forgot about them. Patience is an essential ingredient in this recipe.

Salted kumquats are one of those things that get better with age, and I've been told they keep for years, in fact the longer the better. Almost every Chinese household keeps a jar, or knows someone who does, because salted kumquats in hot water with honey stirred in are a long-held Chinese remedy for sore throat. Add some ice cubes and you have the perfect sweet-sour-salty cure for a hot day. 

A year may not be that old in salted kumquat years, but adequate to make a good cup of tea, and long enough for me to reflect on time passed. In the year that these plump little orange things were sitting in a jar of salt water, we moved to our own little place (no more kumquat tree!) and this blog celebrated an anniversary.

In my previous post, I wrote about the important lessons I've learned from my first year living abroad. In this post, we're taking it easy and enjoying a cuppa over some interesting links on the Internet. In the meantime, the kumquats continue to age in the jar. Another day, another week, another month, another year. Where will we be then? What will we be doing? I guess we'll have to wait to find out... 

-May Tidbits-

If you've seen the cake I made for the blog's first birthday, you'll know I'm all about unusual cakes, so this raw vegan cake by the fun Laura Miller is totally my thing. 

I'm loving the site Veggie Desserts for recipes like Cauliflower Popsicles and Lemon Cucumber Cake. Yes, I'm really into unconventional cakes. 

Have you heard of a Laotian sour sauce called Bang Bang? You know you want it! 

A series of printable coloring pages for vegetable lovers from Edible Paradise. Get them all now, or get the book!

How food became pop culture. Chef Mario Batali has the answer. 

The VietNomNomPaleo podcast episode takes you on an aural journey of food in Vietnam. 

Check out these Instagram accounts for book lovers. I particularly enjoy @oliverskywolf for the California Bay Area references. 

This is probably the best Kickstarter campaign I've ever supported: Comestible, an illustrated "zine" devoted to real food with quality writing. 

With warm weather approaching, it's time to plan road trips! Michael and Megan of Fresh Off The Grid talk about what they eat and cook on their year-long road trip across North America in this interview. Then hop over to She Explores for more tales of wanderlust. 

Gorgeous photos of sunrises to remind you how beautiful this planet is. 

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Salted Kumquat Tea
Make salted kumquats following this recipe. But if you can't wait a year, I've seen jars of salted kumquats being sold at my local fruit store, so I suggest you try that. 
2 to 3 salted kumquats
1/2 to 1 cup hot water
Sweetener of choice (honey, maple syrup, coconut sugar), to taste
Ice cubes (optional)
Put salted kumquats (without the salt or brine, unless you like it really salty) in a glass and pour hot water over them. Muddle the fruits slightly with a fork and let steep for a few minutes. Add sweetener to taste. Drink it warm to help relieve sore throat or have it cold with some ice cubes for a refreshing drink in the summer.