tag:blogger.com,1999:blog-30157980721182767442024-03-20T19:22:14.857-07:00Life, Food, EtceteraA place for me to share my recipes and gardening tips and tricks that I've learned and use everyday.
Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-3015798072118276744.post-79997321431050418152023-09-06T14:08:00.000-07:002023-09-06T14:08:20.654-07:00Budget Thai Fishcakes & Easy sweet chilli sauce<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxRN4xuOpqgDHAyhf5ABjZimjldsCzdXoUtBY5G0hjxf0ZaoDIKqq61PcIimQ-R80BhaRrrkyE1K6UME45XnS4bAlQdTl61KerN6BEweJUnFfrXistPfngbyJh3YD-VK3qSjrrLaoKNouR_0u57zGTF_wV9E-7CUB1KXkqKTVNT3aIBHRNU_8rtHCUqcj/s3780/AD098FAD-9F08-46CE-B1AB-7E7B985C125F.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxRN4xuOpqgDHAyhf5ABjZimjldsCzdXoUtBY5G0hjxf0ZaoDIKqq61PcIimQ-R80BhaRrrkyE1K6UME45XnS4bAlQdTl61KerN6BEweJUnFfrXistPfngbyJh3YD-VK3qSjrrLaoKNouR_0u57zGTF_wV9E-7CUB1KXkqKTVNT3aIBHRNU_8rtHCUqcj/s320/AD098FAD-9F08-46CE-B1AB-7E7B985C125F.jpg" width="256" /></a></div><br /> A friend at the allotments was kind enough to bring me some more trout for the smoker. So after filleting and then curing for smoking, I took the bones, head and belly and popped them in a pot with some seasoning and water and made fish stock. After 20-30 minutes I strained the bones and allowed them to cool. Once cold enough to handle I sat and went through them removing the fish and putting it in the fridge till the next day. Turned out to be about 200g of fish so decided to make some fishcakes. <p></p><p>When I was young fishcakes were a poor man's way of stretching out a little fish with a lot of potatoes. So I came up with this recipe combining the old and the new.</p><p>Ingredients</p><p>200g cooked fish</p><p>600g boiled potatoes, crushed and cooled</p><p>1 tbsp Thai curry paste (traditionally red but I only had green)</p><p>1/2 cup chopped chives, spring onion, leeks or onion</p><p>1 chia egg white (1 tbsp chia seeds and 3 tbsp water mixed and allowed to thicken) or 1 egg white</p><p>1 tbsp cornflour or arrowroot (I use arrowroot as it's much cheaper)</p><p>Season to taste and add 1 tsp chill flakes</p><p>Plain flour for dredging</p><p><br /></p><p>Put everything in a mixing bowl and with a spatula or wooden spoon mix well to get a thick mixture.</p><p>Put in refrigerator to settle for an hour.</p><p>Put a large frying pan on a medium heat to warm up.</p><p>Take the mixture a tablespoon at a time and form into little patties. </p><p>Once done add some oil to the pan and coat each fishcake in the flour then add to the pan.</p><p>Repeat till the pan is full but not overcrowded.</p><p>Wait till you see some good colour at the edges before turning carefully.</p><p>Continue to fry till the turned side has a nice golden colour then remove to drain on some kitchen paper.</p><p>Repeat the process till all the mixture is used up.</p><p>Serve on some rice or noodles with some sweet chilli sauce.</p><p><br /></p><p>Easy sweet chilli sauce</p><p style="text-align: left;"><span style="font-family: inherit;">Ingredients</span><br /></p><p style="text-align: left;"><span style="font-family: inherit;">3 garlic cloves, peeled and crushed</span></p><p style="text-align: left;"><span style="font-family: inherit;">1-2 tsp chilli flakes</span></p><p style="text-align: left;"><span style="font-family: inherit;">1/4 cup vinegar</span><br /></p><p style="text-align: left;"><span style="font-family: inherit;">1/2 cup sugar</span><br /></p><p style="text-align: left;"><span style="font-family: inherit;">3/4 cup water</span></p><p style="text-align: left;"><span style="font-family: inherit;">1/2-1 tsp salt</span></p><p style="text-align: left;">A good splash of fish sauce</p><p style="text-align: left;"><span style="font-family: inherit;">1 tablespoon cornstarch or arrowroot</span></p><p style="text-align: left;"><span style="font-family: inherit;">2 tablespoons water</span><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><br /></span></p><p style="text-align: left;"><span style="font-family: inherit;">Instructions</span><span style="font-family: inherit;"><br /></span></p><p style="text-align: left;"><span style="font-family: inherit;">Put everything in a small pot except the last 2 ingredients</span><span style="font-family: inherit;"><br /></span></p><p style="text-align: left;"><span style="font-family: inherit;">Bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture </span></p><p style="text-align: left;"><span style="font-family: inherit;">thickens up a bit, about 2-3 minutes.</span><span style="font-family: inherit;"><br /></span></p><p style="text-align: left;"><span style="font-family: inherit;">Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to </span></p><p style="text-align: left;"><span style="font-family: inherit;">simmer for one more minute. The cornstarch will help the sauce to thicken slightly.</span><span style="font-family: inherit;"><br /></span></p><p style="text-align: left;"><span style="font-family: inherit;">Allow to cool completely before storing and refrigerate.</span></p><p style="text-align: left;"><br /></p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-70187802005372496412023-08-10T01:53:00.001-07:002023-08-10T01:53:54.261-07:00Rowan season's started!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMfqxhcxZ5fWADKviia43THuscILgC-9K_0ZQs__skZ8UuhZYZOnIGP10UVdqiisQFYtiaS1A2foKPa3shDP5jb2M1_AxOTfcXwS-keHpYo-sQ3HOnN6-9MmKuBpYfOEAexNAxjIJPAA9OUczGBXRfvdsyHZroiQaxeG4UsKh_HctLG573-MJpn1_BJG6/s1280/rowan-3571546_1280.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="854" data-original-width="1280" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMfqxhcxZ5fWADKviia43THuscILgC-9K_0ZQs__skZ8UuhZYZOnIGP10UVdqiisQFYtiaS1A2foKPa3shDP5jb2M1_AxOTfcXwS-keHpYo-sQ3HOnN6-9MmKuBpYfOEAexNAxjIJPAA9OUczGBXRfvdsyHZroiQaxeG4UsKh_HctLG573-MJpn1_BJG6/s320/rowan-3571546_1280.jpg" width="320" /></a></div><br /> Rowan trees are in full fruit locally. This is an under-appreciated and underused fruit which is abundant every year. It can be used to make jelly or jam, fruit leather and vitamin C syrup for the winter months to mention but a few uses. It also makes an easy-to-make wine which is my preferred use. <p></p><p>Now there are a few things to know before going out to pick your fruit. The wild variety found around the UK can be very bitter in flavour but I discovered that this is very much individual tree dependant. Also in the UK many of the Rowan trees have been planted by local authorities, who often source an Asian variety which varies in fruit colour from yellow to red. The reason being it is cheaper than UK-grown specimens. The benefit to us is that the Asian varieties tend not to be bitter at all. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3TGiQAfWFJ8ifeXwsHBncMc0E9511WwMU2KP0Khs0sznzKpqwMflWzOL4sZrQtkiEbU5P0XRo_fbQTojW-NqCeTdHaFI-WKBLACGhT4UvoaW0w7XVqVYkLGeM_Hq247FKLaALMM55UZNzp2t0i6Fnnck9d5QVRTP1Qi_X6rw1JhTqVsQm80_4i_05npuq/s1280/rowanberry-1671947_1280.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="1280" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3TGiQAfWFJ8ifeXwsHBncMc0E9511WwMU2KP0Khs0sznzKpqwMflWzOL4sZrQtkiEbU5P0XRo_fbQTojW-NqCeTdHaFI-WKBLACGhT4UvoaW0w7XVqVYkLGeM_Hq247FKLaALMM55UZNzp2t0i6Fnnck9d5QVRTP1Qi_X6rw1JhTqVsQm80_4i_05npuq/s320/rowanberry-1671947_1280.jpg" width="320" /></a></div><p>So the first thing to do is taste the berries from the tree before collecting your desired harvest. If sour and sweet, go ahead and pick as much as is needed though leaving enough for the local wildlife.</p><p>Sometimes a little bitterness is quite pleasant like many commercial drinks are. If your local berries are bitter collect and freeze a cupful, freezing or waiting till the first frost sometimes reduces the bitterness to an acceptable level. Defrost and taste to see if they are palatable.</p><p><br /></p><p>To make one gallon (4.54lt) of wine:</p><p>500g Rowan berries, stalks removes and washed</p><p>1 kg sugar</p><p>1 tsp yeast</p><p>Water</p><p>5lt Demijohn and airlock</p><p><br /></p><p>Put the sugar in a pot on the stove and add 1lt water. </p><p>Bring to a boil and stir till the sugar is dissolved.</p><p>Remove from heat and allow to cool to below 32 deg C.</p><p>Take the fruit and add a litre of water and using a stick blender, blend till all the fruit is pureed.</p><p>Pour the fruit puree into the demijohn then add the dissolved sugar liquid.</p><p>Add a tsp of dried yeast then top the demijohn up to the shoulder with cold water.</p><p>Shake or stir to mix well then put the airlock on.</p><p>Put in a warm room, kitchen or airing cupboard and leave for a week.</p><p>After a week has passed, shake well then pour through a sieve into a suitable container to remove the fruit pulp.</p><p>Pour the liquid back into the demijohn and top up with water to the shoulder again. </p><p>Mix or shake and replace the airlock.</p><p>Leave to ferment out for about three weeks till it has stopped bubbling and cleared.</p><p>Rack off into bottles, cap or cork then leave to mature (or not ☺)</p><p><br /></p><p><br /></p><p><br /></p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-55634579056540905552023-07-24T09:06:00.003-07:002023-07-24T09:06:50.188-07:00Courgette time is here! (Zucchini) Vegan<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_mYVKyefAEiq0NpXqXjnfIIG09ii83xDDWZgweNbVrIBYaKj_yVsOEp9HZXDie9Dq4Bdor4Pv_dohQPMzyzqco9XZRAHF7p-7CkGXVUDhBVKyW3tWApgl28BgOBXTWDIEZjTJ5byIP_MCJZG4GyWEVspv_K-GaxrjjI7Ncdttl7dhTlX1YOYWxN_rguE/s4032/IMG_2339.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_mYVKyefAEiq0NpXqXjnfIIG09ii83xDDWZgweNbVrIBYaKj_yVsOEp9HZXDie9Dq4Bdor4Pv_dohQPMzyzqco9XZRAHF7p-7CkGXVUDhBVKyW3tWApgl28BgOBXTWDIEZjTJ5byIP_MCJZG4GyWEVspv_K-GaxrjjI7Ncdttl7dhTlX1YOYWxN_rguE/s320/IMG_2339.HEIC" width="240" /></a></div><br /> Zucchini are in full swing on the allotment. Today I was chatting with a neighbour, discussing ideas for zucchini and I suggested this. Zucchini alla Scapece, this is my all-time favourite way to prepare zucchini (courgettes). It is a Napolitan speciality, served cold, and can be served as a side dish or as a starter.<p></p><p><b>Ingredients:</b></p><p>1 or 2 courgettes per person depending on size</p><p>Finely chopped garlic</p><p>Torn mint leaves or basil if you prefer</p><p>Olive oil</p><p>Plain flour</p><p>Vinegar or lemon juice</p><p>Salt and freshly ground pepper (or chilli flakes)</p><p><br /></p><p><b>Method:</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOtH0iwGfmw03xWG16g0vKS3eS6DWQkR0BROS0qzSqUwgQI16JoXOaHf8pBbSP7uOXzWDJS_ZsLyT6x_32mBWBeCqE4BDHAxsgEkIAyeVKBMzjl1xpOYy9TWfVsaq6JBhG7y3oABb735O6vSMHlbZiHcwkB_VohAkXRHEIF5QOYY0aODmW8eA29CqIzMz/s4032/IMG_2334.HEIC" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOtH0iwGfmw03xWG16g0vKS3eS6DWQkR0BROS0qzSqUwgQI16JoXOaHf8pBbSP7uOXzWDJS_ZsLyT6x_32mBWBeCqE4BDHAxsgEkIAyeVKBMzjl1xpOYy9TWfVsaq6JBhG7y3oABb735O6vSMHlbZiHcwkB_VohAkXRHEIF5QOYY0aODmW8eA29CqIzMz/w150-h200/IMG_2334.HEIC" width="150" /></a></div><br />Slice the courgettes lengthways, about 1/4 inch (5mm) but if large courgettes slice across into discs.<p></p><p>Spread them out and sprinkle them with salt, cover them with a tea towel or cling film and allow the salt to draw out some of the moisture for 10-20 minutes.</p><p>Heat a large frying pan over medium heat with some vegetable or sunflower oil.</p><p>In batches, start to dip the courgette slices in the flour coating both sides and lay carefully in a single layer in the pan.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIoVaZ7y6uCD_sN4IjnhFswWc3K06HvjPRvBobqxP9jv6c36Dwxl5UCxwbM0Pddq1V6B6bH1uOaZRHP0K0ma_koMlUmYsjfKLiqHVQW_wKYpwXOjPVrVugJnl8YUnyhF6ksYWK7LJYBnJXuUJGHFD4keYsSCcdYBET30VH-udbGChXQoP_M2YuxgktxJe-/s4032/IMG_2337.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIoVaZ7y6uCD_sN4IjnhFswWc3K06HvjPRvBobqxP9jv6c36Dwxl5UCxwbM0Pddq1V6B6bH1uOaZRHP0K0ma_koMlUmYsjfKLiqHVQW_wKYpwXOjPVrVugJnl8YUnyhF6ksYWK7LJYBnJXuUJGHFD4keYsSCcdYBET30VH-udbGChXQoP_M2YuxgktxJe-/w150-h200/IMG_2337.HEIC" width="150" /></a></div><br />Fry till evenly golden on both sides turning occasionally.<p></p><p>Remove and allow to drain any excess oil onto a plate with kitchen towel or into a sieve.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIbo_fs1O25noJVOgiXMUSuWLoKKdPEpi8fTvV_9Mvy6Xls5ZP2YxbhCKnnwxnIAaBJEn7SVYUT99ZWod2QqkHHdJz6Xz5w5EL3l1zd6HjQkIsuCi4Hppl8FZGaBFksOScg5t3xsWJbzfWJFaQax-hqhiVAwYZyMnafe3mwv_jpiCeXVOqqpYDrPHByJ3/s4032/IMG_2335.HEIC" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIbo_fs1O25noJVOgiXMUSuWLoKKdPEpi8fTvV_9Mvy6Xls5ZP2YxbhCKnnwxnIAaBJEn7SVYUT99ZWod2QqkHHdJz6Xz5w5EL3l1zd6HjQkIsuCi4Hppl8FZGaBFksOScg5t3xsWJbzfWJFaQax-hqhiVAwYZyMnafe3mwv_jpiCeXVOqqpYDrPHByJ3/w150-h200/IMG_2335.HEIC" width="150" /></a></div><br />Continue until all the courgettes are cooked then allow them to cool.<p></p><p>Take a dish about 2 inches (5cm) deep then line the bottom with a single layer of courgettes.</p><p>Sprinkle a little of the chopped garlic, some of the torn herb leaves, a twist of pepper and a little drizzle of olive oil over the layer.</p><p>Continue this layering till all the courgettes are used.</p><p>Finally, drizzle the top layer with some vinegar or lemon juice, don't worry about using too much as the zucchini will absorb quite a bit.</p><p>Place a plate on top to weigh it down and place it in the fridge till time to serve.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsHLz1j9fCy5bTlU1KCuoGjR138rOodEnZwnx5LBNfK3LB_LV22nfBcOEKsZZCfTVESKdNEpYmzt2M0cqhGX_hKdIZkvwSl26JKokxPSwT14b6JtIIy0q6d0UKUUqxyNEUx3FAWVV3ZR2efwj1e5Qs7ASanZX69alDTSqIAn6I2Qubj45fAj9ViY33bMk/s4032/IMG_2340.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsHLz1j9fCy5bTlU1KCuoGjR138rOodEnZwnx5LBNfK3LB_LV22nfBcOEKsZZCfTVESKdNEpYmzt2M0cqhGX_hKdIZkvwSl26JKokxPSwT14b6JtIIy0q6d0UKUUqxyNEUx3FAWVV3ZR2efwj1e5Qs7ASanZX69alDTSqIAn6I2Qubj45fAj9ViY33bMk/s320/IMG_2340.HEIC" width="320" /></a></div><br />When ready to serve you can turn out into a serving dish. Using a sharp knife cut a portion and put it on a plate with either another little vinegar or a wedge of lemon.<p></p><p><br /></p><p>N.B. You will notice in the final preparation I don't add any salt, as the courgettes were already salted in the first steps.</p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-50762835808842834712023-06-28T02:24:00.006-07:002023-06-28T02:33:15.624-07:00Easy Homemade Wines<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAERJrIiD1QL8Dp7BA_ubTVAcZ7YJ7eW6A0ma1g5Uex3pSk_jCAmFXOZ6VTp9pkyJUV-JoNkjQSpzFT-oox10BiSF_Y0vB-m4WpZoor4X1xDQWIewUVAWJMTfuep9WqrKHKWwK-YCgZBGSMTdXChSy2e5lCSlfTWRtbi0KlBDj9NC1T7taM1MOcbQjhxx/s1280/wines-1761613_1280.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="854" data-original-width="1280" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAERJrIiD1QL8Dp7BA_ubTVAcZ7YJ7eW6A0ma1g5Uex3pSk_jCAmFXOZ6VTp9pkyJUV-JoNkjQSpzFT-oox10BiSF_Y0vB-m4WpZoor4X1xDQWIewUVAWJMTfuep9WqrKHKWwK-YCgZBGSMTdXChSy2e5lCSlfTWRtbi0KlBDj9NC1T7taM1MOcbQjhxx/s320/wines-1761613_1280.jpg" width="320" /></a></div><br /> From a very young age winemaking was very much a part of my life. Culturally, from my Italian father wine is as much a part of daily life as the food it accompanies. I'd like to say that in Italy wine is not drunk to get inebriated but to enhance your meal, refresh the palate and aid digestion whilst enjoying the fruits of your labour in making the wine in a chemical-free and natural way. Also, wine produced in this manner doesn't leave you with a hangover like commercial wines which have many additives to preserve them. The only effects of drinking homemade wine are you get happy and then sleepy if you drink too much, time for a siesta.<p></p><p>Below I will list the recipes I've learned over the years which are simple to produce and don't require any specialist equipment unless you wish. All that is needed is a bucket or container for the primary ferment, a tea towel and a demijohn or empty 5lt still mineral water bottle and a length of hose for siphoning.</p><p><b>Grape wine from whole fruit, that I learnt from my father:</b></p><p>6-7kg of grapes per gallon (4.5lt)</p><p>ABV 11-14%</p><p>Take a container or bucket one gallon bigger than the amount of wine you intend to make.</p><p>Add the crushed grapes stalks and all. This can be done by squeezing through your fingers if making a small quantity or pulsing in a food processor/stick blender. For larger quantities, you will need patience, a grape crusher or going old school and washing your feet before getting in and crushing underfoot (my father did for many years until he bought a grape crusher which I now possess).</p><p>Cover with a tea towel, an old sheet or a T-shirt. Then set the bucket in a location at a suitable temperature, in summer this can be in a shed or garage but in colder months room temperature is required the kitchen being ideal.</p><p>For the following 7-10 days, wash your chosen hand and forearm, remove the tea towel and mix the crushed grapes pushing down from the top to the bottom for a few minutes. Then replace the tea towel. This must be done once a day. This process stops any mould from forming on the surface during this primary ferment. </p><p>After this period drain the juice through a sieve or even better an old pillowcase. Squeeze as much juice as possible from the pulp, with a pillowcase this is easier as you simply twist to compress the pulp then massage by hand squeezing out the last of the juice. The pulp can then be composted so as not to waste a good mineral source.</p><p>Pour the juice into your secondary fermenting vessel, demijohn or 5lt water bottle making sure to leave a little space (1-2" or 5-10cm) before the neck of the bottle. </p><p>If using a fermentation airlock in the lid screw it down tight and add water to the first bubble. Alternatively, put a lid on then loosen it a little to allow pressure to escape as it ferments.</p><p>Fermentation should take 3-4 weeks, this will be visible if using an airlock as the bubbles will slow and then stop. If you went for the lid method allow four weeks, screw the top on tight and check again in a couple of days. If when loosening the top you hear pressure escaping it's not fermented out and replace the lid loosely as earlier and leave a further week.</p><p>Once fermentation has ended clearing will start. This can be variable in duration but once the wine appears clear enough for your liking it can be bottled. Keep in mind that any sediment or cloudy wine is not harmful and quite nutritious though aesthetically not pleasing. </p><p>Once bottled and corked or lidded with a suitable seal store in a cool dark place.</p><p>Fresh or young wine around a month old is full of fresh fruit flavour though if left will mature to reveal more interesting aspects or nuances to reveal themselves.</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuevtXH6V_FQBfkbD76_EvFkeX-fnkYx8HUYtdJ4uelKXKRuj1o4OICMPFjgS2dDp6odYkGGtAKGEMks03MAS-wly4QP5Dai_iHEf1pe0prK5wpB53H4fJDDNe6kqk7AkXFsL-JylGZGUrCMlHhKBGrj6pi3ty0g48dwKvsJ7KtANvsQXZti9Ibky8iGm/s1280/apple-2756453_1280.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="855" data-original-width="1280" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuevtXH6V_FQBfkbD76_EvFkeX-fnkYx8HUYtdJ4uelKXKRuj1o4OICMPFjgS2dDp6odYkGGtAKGEMks03MAS-wly4QP5Dai_iHEf1pe0prK5wpB53H4fJDDNe6kqk7AkXFsL-JylGZGUrCMlHhKBGrj6pi3ty0g48dwKvsJ7KtANvsQXZti9Ibky8iGm/s320/apple-2756453_1280.jpg" width="320" /></a></div><b>Fruit wine/perry/hard cider from plums, rhubarb, apples, pears, peaches, apricots or similar pulpy fruits </b><b>(My recipe, tried and tested):</b><p>2kg of fruit per gallon (4.5lt)</p><p>1kg sugar</p><p>1 heaped tsp yeast</p><p>ABV 11%</p><p><br /></p><p>Take a container or bucket one gallon bigger than the amount of wine you intend to make.</p><p>In a large pot add the sugar and 2lt of water. Put on the stove and bring to a boil. Once the sugar has dissolved cover with a lid and allow to cool.</p><p>Clean then thinly slice the fruit you are using into your primary fermentation bucket, this can be done by hand or in a food processor slicer but don't over-process as it will clog things up when removing the pulp.</p><p>Pour on the dissolved sugar syrup prepared earlier and add a further 3lt of cold water and mix well.</p><p>Cover with a tea towel, an old sheet or a T-shirt. Then set the bucket in a location at a suitable temperature, in summer this can be in a shed or garage but in colder months room temperature is required the kitchen being ideal.</p><p>For the following 7-10 days, wash your chosen hand and forearm, remove the tea towel and mix the sliced fruit pushing down from the top to the bottom for a few minutes. Then replace the tea towel. This must be done once a day. This process stops any mould from forming on the surface during this primary ferment.</p><p>After this period drain the juice through a sieve or even better an old pillowcase. Squeeze as much juice as possible from the pulp, with a pillowcase this is easier as you simply twist to compress the pulp then massage by hand squeezing out the last of the juice. The pulp can then be composted so as not to waste a good mineral source.</p><p>Pour the juice into your secondary fermenting vessel, demijohn or 5lt water bottle and top up with water if necessary making sure to leave a little space (1-2" or 5-10cm) before the neck of the bottle. </p><p>Add the yeast and shake or mix well.</p><p>If using a fermentation airlock in the lid screw it down tight and add water to the first bubble. Alternatively, put a lid on then loosen it a little to allow pressure to escape as it ferments.</p><p>Fermentation should take 3-4 weeks, this will be visible if using an airlock as the bubbles will slow and then stop. If you went for the lid method allow four weeks, screw the top on tight and check again in a couple of days. If when loosening the top you hear pressure escaping it's not fermented out and replace the lid loosely as earlier and leave a further week.</p><p>Once fermentation has ended clearing will start. This can be variable in duration but once the wine appears clear enough for your liking it can be bottled. Keep in mind that any sediment or cloudy wine is not harmful and quite nutritious though aesthetically not pleasing. </p><p>Once bottled and corked or lidded with a suitable seal store in a cool dark place.</p><p>If you made a Perry from pears or Hard Cider from apples you can decide whether or not to prime the bottles to carbonate the drink if you want a fizzy end product. This is done by adding 4g of sugar per litre and dissolving before bottling.</p><p>Fresh or young wine around a month old is full of fresh fruit flavour though if left will mature to reveal more interesting aspects or nuances to reveal themselves.</p><p><br /></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0b-h-6xD803PxoQIugqXr9xj2yaJjqxl5cgYlrU2njQZTbXC7WUhzfqsIUUuoV6I4dgFRm1GoWZLcY-P_xSabnv-znV8lx8_rSLDE18R-sUo6f00brmsWdO0y2Pw0tKZUYhFOccnMJBFA9z7ueZ9wqP5jJNB7fkE8UFJHErahcF94kz8IMJWvwGkbPkdu/s1280/currant-1560383_1280.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="923" data-original-width="1280" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0b-h-6xD803PxoQIugqXr9xj2yaJjqxl5cgYlrU2njQZTbXC7WUhzfqsIUUuoV6I4dgFRm1GoWZLcY-P_xSabnv-znV8lx8_rSLDE18R-sUo6f00brmsWdO0y2Pw0tKZUYhFOccnMJBFA9z7ueZ9wqP5jJNB7fkE8UFJHErahcF94kz8IMJWvwGkbPkdu/s320/currant-1560383_1280.jpg" width="320" /></a></b></div><b><br />Fruit wine from soft fruits, currants, gooseberries, strawberries, blackberries, raspberries etc.</b><p></p><p><b>(My recipe, tried and tested):</b></p><p>1kg of fruit per gallon (4.5lt)</p><p>1kg sugar</p><p>1 heaped tsp yeast</p><p>ABV 11%</p><p><br /></p><p>In a large pot add the fruit, sugar and 1lt of water. Put on the stove and bring to a boil. Simmer for ten minutes and once all the sugar has dissolved and the fruit softened cover with a lid and allow to cool.</p><p>Pour the fruit and liquid through a sieve, one or two ladles at a time, and stir pressing the fruit through the sieve with a spoon or spatula. Continue till all the juice has been sieved and all the pulp removed. The pulp can then be composted so as not to waste a good mineral source.</p><p>Pour the juice into your fermenting vessel, demijohn or 5lt water bottle and top up with cold water making sure to leave a little space (1-2" or 5-10cm) before the neck of the bottle. </p><p>Add the yeast and shake or mix well.</p><p>If using a fermentation airlock in the lid screw it down tight and add water to the first bubble. Alternatively, put a lid on then loosen it a little to allow pressure to escape as it ferments.</p><p>Fermentation should take 3-4 weeks, this will be visible if using an airlock as the bubbles will slow and then stop. If you went for the lid method allow four weeks, screw the top on tight and check again in a couple of days. If when loosening the top you hear pressure escaping it's not fermented out and replace the lid loosely as earlier and leave a further week.</p><p>Once fermentation has ended clearing will start. This can be variable in duration but once the wine appears clear enough for your liking it can be bottled. Keep in mind that any sediment or cloudy wine is not harmful and quite nutritious though aesthetically not pleasing. </p><p>Once bottled and corked or lidded with a suitable seal store in a cool dark place.</p><p>Fresh or young wine around a month old is full of fresh fruit flavour though if left will mature to reveal more interesting aspects or nuances to reveal themselves.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtN7zgd8Yq5vT3gtmnGh4LNyAfYeD6yIJ4Rtb8IJtBZ-F_e_vc2XHSH-TBqj3sDOZ5A6eAsrwY_Qvl_4GpfunRiPbKs94LYDzMKRKHxi3xVM5gxYQwjZRLCTfERjtlW01JFWo8hC2JHu3HUY_SxE5PEGl-xce0FypXRZFMRiv3DF6qqsbjR1RlRUJ29BU/s4032/IMG_2280.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtN7zgd8Yq5vT3gtmnGh4LNyAfYeD6yIJ4Rtb8IJtBZ-F_e_vc2XHSH-TBqj3sDOZ5A6eAsrwY_Qvl_4GpfunRiPbKs94LYDzMKRKHxi3xVM5gxYQwjZRLCTfERjtlW01JFWo8hC2JHu3HUY_SxE5PEGl-xce0FypXRZFMRiv3DF6qqsbjR1RlRUJ29BU/w480-h640/IMG_2280.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtvDEYOBUbEbqDAEd8HTUvHJjRdbgOGilE1YcZ_vRdEsl2CgvqRhW8fb_2E4PnVz4art--_USnq8W43ISas4QoaRenJJYyx_YDW2j3oR31a2qOucmV9r4aCz67Us1LS3GE2K3T2vi7t95yXUJpjfZUjBVcDmC6KeD0tonBPA2qcrmXnWBv5XUcpDL5Fr2/s4032/IMG_0014.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtvDEYOBUbEbqDAEd8HTUvHJjRdbgOGilE1YcZ_vRdEsl2CgvqRhW8fb_2E4PnVz4art--_USnq8W43ISas4QoaRenJJYyx_YDW2j3oR31a2qOucmV9r4aCz67Us1LS3GE2K3T2vi7t95yXUJpjfZUjBVcDmC6KeD0tonBPA2qcrmXnWBv5XUcpDL5Fr2/w640-h480/IMG_0014.HEIC" width="640" /></a></div><br /><p><br /></p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-48799447697351589862023-06-27T02:56:00.001-07:002023-06-27T02:56:38.702-07:00Chickpea Sausages Italian Style (Vegan)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtjDIbmH9THRzozapiDe7DP8Tk8WBw0cXUterP1z1a69IKLgbpw1Vk_1I9QhrycujfofyHYmxR0EYElLCdUkbjAIdm9PK065V6NAxH6y-bKzy9wGGY_1NjfNPzHPOHDP0It3tZBPa_hDXZLlo9KI0EaYFxo-WrJ36ng-Uo6manFma8xJnH8J_Z_yfL-nQ/s4032/IMG_2266.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtjDIbmH9THRzozapiDe7DP8Tk8WBw0cXUterP1z1a69IKLgbpw1Vk_1I9QhrycujfofyHYmxR0EYElLCdUkbjAIdm9PK065V6NAxH6y-bKzy9wGGY_1NjfNPzHPOHDP0It3tZBPa_hDXZLlo9KI0EaYFxo-WrJ36ng-Uo6manFma8xJnH8J_Z_yfL-nQ/s320/IMG_2266.HEIC" width="240" /></a></div><br /><b>Ingredients:</b><p></p><p></p><ul style="text-align: left;"><li>250g Cooked chickpeas (cooked weight)</li><li>200g Bread flour</li><li>50g Porridge oats (rolled oats)</li><li>1 clove garlic crushed</li><li>1 tsp smoked paprika</li><li>1/2 tsp chilli flakes</li><li>1-2 tsp fennel seeds </li><li>1 tsp sea salt</li><li>2 tbsp olive oil</li><li>2 tbsp soy sauce</li><li>1 tsp Marmite/Vegemite</li><li>1/2-1 cup water</li></ul><b>Method:</b><p></p><p>Put oil and chickpeas in a food processor and pulse till crunchy peanut butter consistency.</p><p>Tip into a mixing bowl then add all the ingredients except the water.</p><p>Mix well with a wooden spoon or spatula then add 1/2 cup of water.</p><p>Stir in to form a firm but still sticky dough adding more water if needed.</p><p>Put the dough onto a lightly floured work surface dust it with flour then divide it into 12 balls.</p><p>Roll each into a sausage shape dusting with flour if sticking to the work surface.</p><p>Fry all to set shape till golden and firm then cool and freeze if too many to use at once. Continue to fry the ones you intend to eat till a pleasing colour is achieved.</p><p>Remove from the pan then deglaze the pan with some white wine or wine/cider vinegar and a knob of butter.</p><p>Pour over the sausages to serve with a twist of fresh black pepper.</p><p><br /></p><p><b>Traditional serving suggestion:</b></p><p>Saute some greens, baby broccoli or spinach in some olive oil, garlic and chilli then serve into a flatbread with sausages on top.</p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-17682967128183999312023-06-27T00:54:00.004-07:002023-06-28T00:09:59.050-07:00Never too early to start seed saving!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYHp-5sICeG4UIzOtse64PR1Ubl5pACKNIP4-UFQ4l9B1OsHw4qEpU8gbm_7IPK79Q-7Hp8gMnZMScAXBD4fw13Tg4KASVPE_5Hnj_OcJZxCGTSpeUeglMqUu3hlozgJUqUw3oxw-5g3Cn61Jn28qw1a69KAmdzOneR9eCwYuv-uvfilJVi-mOdJ4OMTh/s4032/IMG_2270.HEIC" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYHp-5sICeG4UIzOtse64PR1Ubl5pACKNIP4-UFQ4l9B1OsHw4qEpU8gbm_7IPK79Q-7Hp8gMnZMScAXBD4fw13Tg4KASVPE_5Hnj_OcJZxCGTSpeUeglMqUu3hlozgJUqUw3oxw-5g3Cn61Jn28qw1a69KAmdzOneR9eCwYuv-uvfilJVi-mOdJ4OMTh/s320/IMG_2270.HEIC" width="240" /></a></div><br /> An allotment mate gave me some peppers yesterday, both chilli and long sweet Italian peppers. Both were really tasty so decided to save the seed for next season. For seeds from peppers, tomatoes, cucumber, squash etc. I just remove the seeds, wash if retaining any of the umbilical or flesh then lay them on dry paper and leave them at room temperature for 24 hours or longer if necessary. Once dry, I use <a href="https://amzn.eu/d/agn0wVH" target="_blank">Lunch Money Envelopes</a> which are really inexpensive compared to proprietary seed envelopes and do the job nicely. Paper envelopes allow the seed to breathe, unlike plastic bags which can cause them to rot if not totally dry. Label and date then I store in my box of seeds in a cool dark place.<p></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6bSlAd51WjILOHYA_zFkdA9AWQZqNnB7HRTj4Z2QDELNG-8mtumXAOpZubyM6ub0tZNpZrPUwblq4InYarOHYTBcmmizzX4o4cFSnbs44cxe3guDTPFpt3aa8lRDOeXwl63lzMRnJ977vUC6-cFB8w9TbQxQgOp0Gbuh3NfexkzGL232xqESf1xLgP-Y/s4032/IMG_2271.HEIC" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6bSlAd51WjILOHYA_zFkdA9AWQZqNnB7HRTj4Z2QDELNG-8mtumXAOpZubyM6ub0tZNpZrPUwblq4InYarOHYTBcmmizzX4o4cFSnbs44cxe3guDTPFpt3aa8lRDOeXwl63lzMRnJ977vUC6-cFB8w9TbQxQgOp0Gbuh3NfexkzGL232xqESf1xLgP-Y/s320/IMG_2271.HEIC" width="240" /></a></span></div><span style="font-family: inherit;"><br />If saving seeds from plants you’ve grown for next season then here is my method. Allow the parent plant to mature fully and flower. Once the seed is set leave it on the plant as long as possible to allow the seeds to mature and become viable. This can mean that once ready they all are thrown to the wind as part of the natural process so once you find them drying and nearly ready to harvest take a small paper bag and cover the seed head then tie it on with some string or an elastic band. The paper will allow the natural drying process to continue with the benefit of catching the seed once ready. Then give a shake every so often and if you hear the seeds in the bag, remove the whole stem then hang in a dry place from the stem base allowing the last of the seed to dry and fall into the bag. Once done remove the bag and pour the seed into a labelled envelope, seal and store it in a cool dry place.</span><p></p><p><span style="font-family: inherit;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lyHwcnvQFznw5OiTPQhqCfY3AvG98e5koTBEAznwqnO7lKa3H4Bu9c1ZL-np6dcvL0ah-eirw3wRJkhOPVKp4QpiXjNZ_KfTRvGbPwxYUvC7zIN_CzVSTk0ZeRcHxQIsKT7d_Xf1YWJJLQwP5cgkSiZBx7_4InIGrDb5It3WhNPjpbxE9a5xVdcE5Egf/s4032/IMG_2273.HEIC" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lyHwcnvQFznw5OiTPQhqCfY3AvG98e5koTBEAznwqnO7lKa3H4Bu9c1ZL-np6dcvL0ah-eirw3wRJkhOPVKp4QpiXjNZ_KfTRvGbPwxYUvC7zIN_CzVSTk0ZeRcHxQIsKT7d_Xf1YWJJLQwP5cgkSiZBx7_4InIGrDb5It3WhNPjpbxE9a5xVdcE5Egf/w240-h320/IMG_2273.HEIC" width="240" /></a></div><div><br /></div>Seed-saving videos:<div><br /></div><div><a href="https://www.diyseeds.org/en/films/">https://www.diyseeds.org/en/films/</a></div><div><br /></div><div><br /></div><div>Seed-saving links:<div><br /></div><div><p style="background-color: white; box-sizing: border-box; color: #8c7a73; font-family: Lato; font-size: 15px; line-height: 26px; margin: 0px 0px 20px;"><a href="https://www.pbs.org/independentlens/blog/banking-on-seeds-rare-diverse-and-endangered/" rel="noopener" style="background-color: transparent; box-sizing: border-box; color: #74b814; margin-bottom: 0px; outline: 0px; text-decoration-line: none;" target="_blank">www.pbs.org/banking-on-seeds-rare-diverse-and-endangered/</a></p><p style="background-color: white; box-sizing: border-box; color: #8c7a73; font-family: Lato; font-size: 15px; line-height: 26px; margin: 0px 0px 20px;"><a href="https://www.seedsavers.org/" rel="noopener" style="background-color: transparent; box-sizing: border-box; color: #74b814; margin-bottom: 0px; outline: 0px; text-decoration-line: none;" target="_blank">https://www.seedsavers.org/</a></p><p style="background-color: white; box-sizing: border-box; color: #8c7a73; font-family: Lato; font-size: 15px; line-height: 26px; margin: 0px 0px 20px;"><a href="https://vitalseeds.co.uk/growing-resources/seed-saving-resources/" rel="noopener" style="background-color: transparent; box-sizing: border-box; color: #74b814; margin-bottom: 0px; outline: 0px; text-decoration-line: none;" target="_blank">https://vitalseeds.co.uk/growing-resources/seed-saving-resources/</a></p><p style="background-color: white; box-sizing: border-box; color: #8c7a73; font-family: Lato; font-size: 15px; line-height: 26px; margin: 0px 0px 20px;"><a href="https://treecouncil.org.uk/take-action/campaign-with-us/seed-gathering-season/" rel="noopener" style="background-color: transparent; box-sizing: border-box; color: #74b814; margin-bottom: 0px; outline: 0px; text-decoration-line: none;" target="_blank">https://treecouncil.org.uk/take-action/campaign-with-us/seed-gathering-season/</a></p><p style="background-color: white; box-sizing: border-box; color: #8c7a73; font-family: Lato; font-size: 15px; line-height: 26px; margin: 0px 0px 20px;"><a href="https://www.realseeds.co.uk/" rel="noopener" style="background-color: transparent; box-sizing: border-box; color: #74b814; margin-bottom: 0px; outline: 0px; text-decoration-line: none;" target="_blank">https://www.realseeds.co.uk/</a></p><p style="background-color: white; box-sizing: border-box; color: #8c7a73; font-family: Lato; font-size: 15px; line-height: 26px; margin: 0px 0px 20px;"><a href="https://www.incredibleedible.org.uk/news/why-seed-saving-is-important-to-incredible-edible/" rel="noopener" style="background-color: transparent; box-sizing: border-box; color: #74b814; margin-bottom: 0px; outline: 0px; text-decoration-line: none;" target="_blank">https://www.incredibleedible.org.uk/news/why-seed-saving-is-important-to-incredible-edible/</a></p><p style="background-color: white; box-sizing: border-box; font-family: Lato; font-size: 15px; line-height: 26px; margin: 0px 0px 20px;"><a href="https://modernfarmer.com/2018/06/seed-diversity-7-reasons-it-is-important/" style="background-color: transparent; box-sizing: border-box; margin-bottom: 0px; outline-offset: -2px; outline: 0px; text-decoration-line: none;"><span style="color: #74b814;">www.modernfarmer.com/seed-diversity-7-reasons-it-is-important/</span></a></p><span style="font-family: inherit;"><br /></span><p></p></div></div>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-33254839862665492622023-06-15T06:07:00.010-07:002023-06-15T06:39:33.555-07:00Store bought seasonings<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BQ_JOc_XwVBb2AkK9F_epTslo5A6YIUQEvVchhqrDhn3MnRV_iOLsMWrIIgMcBur4WXkhJGBieHoahfK2DM7Td8c5AdQPsYugsyQABhHf5BQuJEof3k7W5E9Soy6SCo4hKb3iSynqwRjqOJFo43EOuytoDUZptH5nrQHO8WPoU7sLSmnBOIwuOxKVA/s4032/IMG_2216%20Copy.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BQ_JOc_XwVBb2AkK9F_epTslo5A6YIUQEvVchhqrDhn3MnRV_iOLsMWrIIgMcBur4WXkhJGBieHoahfK2DM7Td8c5AdQPsYugsyQABhHf5BQuJEof3k7W5E9Soy6SCo4hKb3iSynqwRjqOJFo43EOuytoDUZptH5nrQHO8WPoU7sLSmnBOIwuOxKVA/s320/IMG_2216%20Copy.JPG" width="240" /></a></div><br /> Many of us have busy lives and succumb to convenience products when shopping. It's hard to avoid when so many are available, though sometimes to the detriment of our pockets. Especially recent events have given the major stores so many excuses and reasons to choose from for price increases. One group of convenience items that annoys me is the spice mixes, many are so overpriced I find it hard to believe.<p></p><p>So my first tip is if you need some dried herbs or spices do not go to the mainstream stores but pop into your local Asian food store or Chinese supermarket. These are no longer the hard-to-find resources that they once were and I'm sure you will find at least one near you. Instead of buying a little tube or jar of overpriced herbs or spices, you will find much bigger bags available for usually less than you were paying before. </p><p>Next, the magical spice mixes promise to take your meal preparation to new flavours of the world. They are convenient but essentially a con so next time you're in the spice aisle pick up your favourite herb or spice mix, turn it around and read the ingredients. Many of these you may even have in your cupboard at home. So either take a photo or write down the ingredients, or you can even just remember the brand name and look it up later at your home PC on the web. Once you know what's in it try making the blend yourself. As a trial, I usually start with a half teaspoon of each mix together then give it a whirl. Usually, the cheapest ingredients make up the bulk so if narrowing the flavour in future mixes keep that in mind on what to increase or decrease. The beauty of this is also tailoring it to your own taste, so you can make it more or less spicy, herby etc.</p><p>I have carried this practice out for years making many 'store-bought' seasonings and even making my own curry powder it's fun and satisfying.</p><p>Here are some examples I use:</p><div><span style="background: none;"><span style="font-family: inherit;"><p class="q-text qu-display--block qu-wordBreak--break-word qu-textAlign--start" style="background-color: white; box-sizing: border-box; color: #282829; direction: ltr; font-size: 15px; margin: 0px 0px 1em; overflow-wrap: anywhere; padding: 0px; word-break: break-word;"><span style="background: none; font-weight: bold;">Italian Seasoning</span></p><p class="q-text qu-display--block qu-wordBreak--break-word qu-textAlign--start" style="background-color: white; box-sizing: border-box; color: #282829; direction: ltr; font-size: 15px; margin: 0px 0px 1em; overflow-wrap: anywhere; padding: 0px; word-break: break-word;"></p><ul style="text-align: left;"><li><span style="background: none;">1 tsp basil</span></li><li><span style="background: none;">1 tsp oregano</span></li><li><span style="background: none;">1 tsp rosemary</span></li><li><span style="background: none;">1/2 tsp ground chilli</span></li><li><span style="background: none;">1 tsp sea salt</span></li></ul><p></p></span></span></div><b>Herbs de Provence</b><p></p><div><ul><li><span style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1 tsp basil</span></li><li><span style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1 tsp thyme</span></li><li><span style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1 tsp marjoram</span></li><li><span style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1 tsp rosemary</span></li></ul>Optional below</div><div><ul><li>1 tsp oregano</li><li>1 tsp tarragon</li><li>1 tsp summer savory</li><li>1 bay leaf</li></ul></div><p class="q-text qu-display--block qu-wordBreak--break-word qu-textAlign--start" style="background-color: white; box-sizing: border-box; color: #282829; direction: ltr; font-size: 15px; margin: 0px 0px 1em; overflow-wrap: anywhere; padding: 0px; word-break: break-word;"><span style="background: none; font-weight: bold;">Taco Seasoning</span></p><p class="q-text qu-display--block qu-wordBreak--break-word qu-textAlign--start" style="background-color: white; box-sizing: border-box; color: #282829; direction: ltr; font-size: 15px; margin: 0px 0px 1em; overflow-wrap: anywhere; padding: 0px; word-break: break-word;"></p><ul><li><span style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">2tsp chilli powder</span></li><li><span style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1tsp paprika</span></li><li><span style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1 1/2 tsp cumin</span></li><li><span style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">2tsp parsley flakes</span></li><li><span style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1tsp onion powder</span></li><li><span style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1/2 tsp garlic powder</span></li><li><span style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1/2 tsp oregano</span></li></ul><p></p><p class="q-text qu-display--block qu-wordBreak--break-word qu-textAlign--start" style="background-color: white; box-sizing: border-box; color: #282829; direction: ltr; font-size: 15px; margin: 0px 0px 1em; overflow-wrap: anywhere; padding: 0px; word-break: break-word;"><span style="background: none; font-weight: bold;"><span style="font-family: inherit;">Chicken Seasoning</span></span></p><p class="q-text qu-display--block qu-wordBreak--break-word qu-textAlign--start" style="background-color: white; box-sizing: border-box; color: #282829; direction: ltr; font-size: 15px; margin: 0px 0px 1em; overflow-wrap: anywhere; padding: 0px; word-break: break-word;"></p><ul style="text-align: left;"><li><span style="background: none;"><span style="font-family: inherit;">1 tsp sage</span></span></li><li><span style="background: none;"><span style="font-family: inherit;">1 tsp thyme</span></span></li><li><span style="background: none;"><span style="font-family: inherit;">1 tsp marjoram</span></span></li><li><span style="background: none;"><span style="font-family: inherit;">1 tsp rosemary</span></span></li><li><span style="background: none;"><span style="font-family: inherit;">1/2 tsp black pepper</span></span></li><li><span style="background: none;"><span style="font-family: inherit;">1 tsp sea salt</span></span></li></ul><p></p><p class="q-text qu-display--block qu-wordBreak--break-word qu-textAlign--start" style="background-color: white; box-sizing: border-box; color: #282829; direction: ltr; font-size: 15px; margin: 0px 0px 1em; overflow-wrap: anywhere; padding: 0px; word-break: break-word;"><span style="background: none; font-weight: bold;"><span style="font-family: inherit;">Hot Madras Curry Powder</span></span></p><p class="q-text qu-display--block qu-wordBreak--break-word qu-textAlign--start" style="background-color: white; box-sizing: border-box; color: #282829; direction: ltr; font-size: 15px; margin: 0px 0px 1em; overflow-wrap: anywhere; padding: 0px; word-break: break-word;"></p><ul style="text-align: left;"><li><span style="background: none;"><span style="font-family: inherit;">1 tsp coriander</span></span></li><li><span style="background: none;"><span style="font-family: inherit;">1 tsp cumin</span></span></li><li><span style="background-color: initial;"><span style="font-family: inherit;">1 tsp garam Masala</span></span></li><li><span style="background-color: initial;"><span style="font-family: inherit;">2 tsp turmeric</span></span></li><li><span style="background: none;"><span style="font-family: inherit;">1/2-1 tsp chilli powder</span></span></li></ul><p></p><p class="q-text qu-display--block qu-wordBreak--break-word qu-textAlign--start" style="background-color: white; box-sizing: border-box; color: #282829; direction: ltr; font-size: 15px; margin: 0px 0px 1em; overflow-wrap: anywhere; padding: 0px; word-break: break-word;"><span style="background: none;"><span style="font-family: inherit;">Add these below to make it more authentic</span></span></p><p class="q-text qu-display--block qu-wordBreak--break-word qu-textAlign--start" style="background-color: white; box-sizing: border-box; color: #282829; direction: ltr; font-size: 15px; margin: 0px 0px 1em; overflow-wrap: anywhere; padding: 0px; word-break: break-word;"></p><ul style="text-align: left;"><li><span style="background: none;"><span style="font-family: inherit;">1/2 tsp mustard seed</span></span></li><li><span style="background: none;"><span style="font-family: inherit;">1/2 tsp pepper ground</span></span></li><li><span style="background: none;"><span style="font-family: inherit;">1 tsp fenugreek (Methi)</span></span></li><li><span style="background: none;"><span style="font-family: inherit;">1 tsp garlic powder</span></span></li><li><span style="background: none;"><span style="font-family: inherit;">1 tsp fennel seed</span></span></li><li><span style="background: none;"><span style="font-family: inherit;">1/2 tsp cardamom pods</span></span></li></ul><br />Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-62596804679119003912023-06-15T04:44:00.003-07:002023-06-15T06:39:33.556-07:00Korean Gochujang Chard ((replace chard with any greens you have)Vegan)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoFwIzTvlhV6xFn2tpVm_WQAWrBFOBXKIT4SAOJq5LJz-dl0zAWHfjRtChFEOgN0grgVyJSVQAeyx4WS9-R9_ZL2ki2oprgv8LTGiYJo46AW9XsElM_9B1shnu0SeWb3H8R-a8JrmX0eIAWdyZj4aHY7GO6pZhy0KdcPrG39TnDSVczKVSAr2MITssw/s4032/IMG_2203.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoFwIzTvlhV6xFn2tpVm_WQAWrBFOBXKIT4SAOJq5LJz-dl0zAWHfjRtChFEOgN0grgVyJSVQAeyx4WS9-R9_ZL2ki2oprgv8LTGiYJo46AW9XsElM_9B1shnu0SeWb3H8R-a8JrmX0eIAWdyZj4aHY7GO6pZhy0KdcPrG39TnDSVczKVSAr2MITssw/s320/IMG_2203.HEIC" width="240" /></a></div><br />This dish makes a good accompaniment, a main course served on a bed of rice, a side dish or even light lunch served in a wrap or bread of choice.<p></p><p><b>Ingredients:</b></p><p></p><ul style="text-align: left;"><li>1-2 Cloves of garlic chopped</li><li>Pinch of chilli flakes</li><li>1 tsp chopped/minced fresh ginger</li><li>1-2 tbsp peanuts chopped</li><li>Washed Chard or greens of choice roughly chopped</li><li>1 tsp Gochujang paste (Korean chilli paste)</li><li>1 tsp ketchup</li><li>1 tbsp light soy sauce</li></ul><p></p><p><br /></p><p><b>Method:</b></p><p>Add a splash of oil to a preheated wok</p><p>Then add garlic, chilli and ginger and stirfry till garlic is golden</p><p>Add the peanuts and allow to toast slightly before putting in the greens</p><p>Stirfry to wilt the greens for a minute then add the Gochujang, ketchup and soy sauce</p><p>Stir fry to combine and serve</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6eGdX79f1GNO20X6D3y96_uUx5DQWwVkOkkPEtwTHTlpCnH9JAc7Z8_pVF1UH_jH94aQrsx9X0p7-bcwWMJFLYd6VDDbrT_0T5JBxnSIjUX8c29bmuADOvAVBAozAQ1duJfBndJZyLqH10SenTeGTiO3zehYOme0BiDJW9nGjm_93XV7W8V7QZ7UpQA/s4032/IMG_2204.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6eGdX79f1GNO20X6D3y96_uUx5DQWwVkOkkPEtwTHTlpCnH9JAc7Z8_pVF1UH_jH94aQrsx9X0p7-bcwWMJFLYd6VDDbrT_0T5JBxnSIjUX8c29bmuADOvAVBAozAQ1duJfBndJZyLqH10SenTeGTiO3zehYOme0BiDJW9nGjm_93XV7W8V7QZ7UpQA/w480-h640/IMG_2204.HEIC" width="480" /></a></div><br /><p><br /></p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-78958763919118324502023-06-15T04:26:00.000-07:002023-06-15T06:39:33.558-07:00Basic Cure, fish/meat smoking<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOV8DEBVe-QBDbJk77drlm86Bm6ExBqDxdVxRll3On65kMxEf-6pU4lf53-q4oT5tb_9yQHjjei3pAh7TL9_59dyxcYx2epfPvCzQzZS7J7kGJw96a8nBM0CZGNmxSkKVN2JHYzUvQ6U2rbCh5Xz5H3U8oHVbt2staAxheNYZvbEt0dIdBc7hfadUXw/s4032/IMG_2179.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOV8DEBVe-QBDbJk77drlm86Bm6ExBqDxdVxRll3On65kMxEf-6pU4lf53-q4oT5tb_9yQHjjei3pAh7TL9_59dyxcYx2epfPvCzQzZS7J7kGJw96a8nBM0CZGNmxSkKVN2JHYzUvQ6U2rbCh5Xz5H3U8oHVbt2staAxheNYZvbEt0dIdBc7hfadUXw/s320/IMG_2179.HEIC" width="320" /></a></div><br /> This is the mix I use for fish and meats being smoked. <p></p><p><b>Ingredients:</b></p><p>1 cup sea salt</p><p>1 cup sugar (granulated or light brown)</p><p>1/2-1 tsp black peppercorns</p><p>The rind of 1/2 lemon or mandarin</p><p>1/2 tsp onion powder/salt*</p><p>1/2 tsp garlic powder/salt*</p><p>Optional spices or herbs can be added to this later to personalise to your taste or protein</p><p><a href="https://lifefoodetcetera.blogspot.com/2023/01/easy-oniongarlic-salt.html" target="_blank">*</a><a href="https://lifefoodetcetera.blogspot.com/2023/01/easy-oniongarlic-salt.html" target="_blank">Recipe here</a></p><p><b><br /></b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhwNGlWg8uXwRCV3GBPG2_FqsO3iy20Et4iGDZJ14bCzW3gKvQabTTsfsK9smtm8D8yoHOvdady8DjLlv_qaLy0mQ-yWbL0wdhuHx9dqiqsIPl7iZtCJH6thupjWLf_YMK5Y8c21kV1freCNVXmoiBABwEOeYsOmUtN86TeooZoyfY-X8h6jQYjsRLA/s1800/765C9671-B9E6-42BD-BB10-C0E32DEF16BA.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhwNGlWg8uXwRCV3GBPG2_FqsO3iy20Et4iGDZJ14bCzW3gKvQabTTsfsK9smtm8D8yoHOvdady8DjLlv_qaLy0mQ-yWbL0wdhuHx9dqiqsIPl7iZtCJH6thupjWLf_YMK5Y8c21kV1freCNVXmoiBABwEOeYsOmUtN86TeooZoyfY-X8h6jQYjsRLA/s320/765C9671-B9E6-42BD-BB10-C0E32DEF16BA.jpg" width="256" /></a></b></div><p><b><b><br /></b></b></p><p><b><b><br /></b></b></p><p><b><b><br /></b></b></p><b>Method:</b><p></p><p>Put all the ingredients in a blender or food processor and blend till fine and well mixed. You may need to stop and stir or shake during this process.</p><p>Put in an airtight jar and label for future use.</p><p><br /></p><p><b>Use:</b></p><p>For fish or meat, if using frozen defrost safely overnight in the refrigerator. </p><p>Pat dry the surfaces with kitchen towel.</p><p>Then liberally sprinkle the cure over all surfaces.</p><p>Press or rub in to ensure contact is made then lightly sprinkle again.</p><p>Place in a sealable bag, expelling the air and refrigerate for one to two hours for fish fillets depending on thickness. For meat, the same length is fine for smoking for flavour but if smoking for preservation please follow one of the many guides available on <a href="https://www.youtube.com/" target="_blank">YouTube</a> as the curing process is usually much longer.</p><p>Remove the protein from the fridge and rinse lightly under cold water to remove excess cure.</p><p>Pat dry the surfaces with kitchen towel.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv29CU8BifuwR5cLWmUFB9hqGa8X_6KbaST1ewnhNGILhhAY1egg_UJhkHh1F0F47OUMWduYVuI6nru57B_yUUCzTGuhmwzlc6pcE9pKWyGHGqNnjXCn7mHdAw-dMlloksPQVSWNjsef2fu8-f0Ljj3Mxbj0wIiNh8Mal2qbcXu92uW2x833TXmoUStg/s1800/27C212B7-EC8F-4144-85BD-467D49A5E884.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv29CU8BifuwR5cLWmUFB9hqGa8X_6KbaST1ewnhNGILhhAY1egg_UJhkHh1F0F47OUMWduYVuI6nru57B_yUUCzTGuhmwzlc6pcE9pKWyGHGqNnjXCn7mHdAw-dMlloksPQVSWNjsef2fu8-f0Ljj3Mxbj0wIiNh8Mal2qbcXu92uW2x833TXmoUStg/s320/27C212B7-EC8F-4144-85BD-467D49A5E884.jpg" width="256" /></a></div><br />You are now ready to smoke the protein in whatever method you have available.<p></p><p><br /></p><p>There are many home smokers available but even a pot with a lid, some woodchips and wrapping your protein of choice in pierced kitchen foil work well on the stove or cooker. I have a large pot, that I made a rack for that fits inside, and have successfully smoked foods for many years.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-TN13zdwLgpcldOIv1cTvqJr3F_oehma85aYDfoOazTxLxdWTBIjCS7WlowS5MNnhJih6roNfpvZTTjKiYp3u3Q5dEsjzHKPwkg1K2eiYJJxd4rFKM3c7GXhln33vo_rgrKHW2iVgLac3zEU_bfgNPznODx8Flk7k8oiN9VikRtLyQDJ19z1ZaN_MA/s1800/1C28A094-CB63-4F4F-B54C-89B5D9795607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-TN13zdwLgpcldOIv1cTvqJr3F_oehma85aYDfoOazTxLxdWTBIjCS7WlowS5MNnhJih6roNfpvZTTjKiYp3u3Q5dEsjzHKPwkg1K2eiYJJxd4rFKM3c7GXhln33vo_rgrKHW2iVgLac3zEU_bfgNPznODx8Flk7k8oiN9VikRtLyQDJ19z1ZaN_MA/w512-h640/1C28A094-CB63-4F4F-B54C-89B5D9795607.jpg" width="512" /></a></div><br /><p><br /></p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-87021171904000883532023-06-09T12:38:00.001-07:002023-06-15T07:06:02.189-07:00Smoker Project<p> Recently our allotment has had a steady supply of pallets coming in and has fueled many allotment projects. I love using my hands and building with wood so it's been great! This week I had the idea of making a decent-sized smoker. Usually, I smoke things at home in a makeshift smoker I made a long time ago out of a large catering-size pot but even though I live alone the smell lingers for quite a while.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLPZL8sWJSSLDUFzJ7Er7FNKPX51I_04t4Cwac3iFsRyBQkLkOtzlYOsTbiHxoell2QBcVa9ph23Vg4sEXQ0Ub-XVjqGlebpBTaz7IjvpGHb0S2RBxq8BzAEgLwltgfWN9g1UX8kR0a4Rzy8-q24r3rHDMDGwtdWv5NlpMDDk5U_TX36gkzOWhHC5Fg/s4032/IMG_2102.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLPZL8sWJSSLDUFzJ7Er7FNKPX51I_04t4Cwac3iFsRyBQkLkOtzlYOsTbiHxoell2QBcVa9ph23Vg4sEXQ0Ub-XVjqGlebpBTaz7IjvpGHb0S2RBxq8BzAEgLwltgfWN9g1UX8kR0a4Rzy8-q24r3rHDMDGwtdWv5NlpMDDk5U_TX36gkzOWhHC5Fg/s320/IMG_2102.HEIC" width="240" /></a></div><br />So I started by breaking down four pallets, removing nails and preparing the wood. Then went straight on to bulking from a plan I had in my head to look rustic and shaped like an old outhouse. My main smoking needs are for flavour more than preservation but the build I did can be used for both hot and cold smoking.<p></p><p>Well, the end result turned out better than my expectations and was pretty satisfied with myself. To give me more control of the fire and smoke I decided to make the firebox from an old catering can I found. This I made with a flame baffle inside, so the flames don't come out and burn the wooden structure above and a door to slow the burn time. It has the added bonus of being able to start the fire outside before sliding it into place.</p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1cIfp69-tSlD48we-n2iFuJzrZ-51NNctYO6jkYPrzICXdn3OD5G33xbUA9MGZGpltjbT4dZPlRv964EBtmtK36yUoBChrvH1mnBgnYYbEsTWm0Mn0zwKKm8l9g-ETBdMBm2YVDvZ739Y1ELeQ5F-sqXnLM0lsM2YNiw6xkNkrqaHWO06l3eOeGAL5g/s1440/AD81D1D9-A972-4694-980E-DC0C52CBC6A8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1cIfp69-tSlD48we-n2iFuJzrZ-51NNctYO6jkYPrzICXdn3OD5G33xbUA9MGZGpltjbT4dZPlRv964EBtmtK36yUoBChrvH1mnBgnYYbEsTWm0Mn0zwKKm8l9g-ETBdMBm2YVDvZ739Y1ELeQ5F-sqXnLM0lsM2YNiw6xkNkrqaHWO06l3eOeGAL5g/s320/AD81D1D9-A972-4694-980E-DC0C52CBC6A8.jpg" width="320" /></a></div>The time came for a test burn and once successful and satisfied I had to go for the real thing. The usual use for smokers is for fish and meat but at the moment that's a bit of a luxury, but I love smoked garlic, onions and leeks. So I got some leeks from my friend Dave, trimmed them, split then placed them on hangers inside the smoker. Went to my apple trees which as usual are putting out waterspout growth on top, slim new branches that grow straight upward, and cut some wood for flavour smoking. Started the fire then once burning to hot coals, added the apple wood and closed everything up. An hour later the smell was intoxifying! Rushed home and immediately put on some potatoes, threw a couple of sausages in a pan and once nearly done added the leeks which I'd sliced on a slant. As soon as softened I added a knob of butter and served it all with the potatoes. My intention was to take a photo but the smell was unbelievable and I grabbed my plate and devoured it before even thinking.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbWiJFHMikq0V7GbNVWQPVYj5iji_yLEBgbe-dr2GIEYZw4dzJII4mgw87pKR2CAN677ugeruaD8o-y2QDVw7MrdaPVlUh5hd40Hz95Ge4-92_B4XmGbsZljCH_p73_UU3rhBHIWy4o8k1egJb8h4WZIlWfxzzvzPnvb6HZhRPkshBu77Z8V3nYB5dg/s1440/5C66ABF5-A7C8-4B88-84B2-EF42B06A4E7F.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbWiJFHMikq0V7GbNVWQPVYj5iji_yLEBgbe-dr2GIEYZw4dzJII4mgw87pKR2CAN677ugeruaD8o-y2QDVw7MrdaPVlUh5hd40Hz95Ge4-92_B4XmGbsZljCH_p73_UU3rhBHIWy4o8k1egJb8h4WZIlWfxzzvzPnvb6HZhRPkshBu77Z8V3nYB5dg/s320/5C66ABF5-A7C8-4B88-84B2-EF42B06A4E7F.jpg" width="320" /></a></div><br /> I can honestly say the leeks were the star of the meal! <p></p><p>I look forward to a long satisfying relationship with my smoker and can't wait till the currants have been harvested so I can try smoking with some pruning from them.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFYdutlHyQjUKbHdzj4FeuerltX1BidTKaYytpIs3L8UPdHAIPw1rP2llRycGTOAxy1XxZEZQ7KylcnfjoLs3tIeNXxD2RhCj5QyRFzQIzt3iJr5TvMP1ZtAONbIfhFo5CVedlsIEQdVZQvj2l7KDaGsbWvr-2fQV96pLbezvAd6ZyB5aT26MJHy4NQ/s1440/7358378F-0B6B-499E-82CE-0A4A014928B0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1085" data-original-width="1440" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFYdutlHyQjUKbHdzj4FeuerltX1BidTKaYytpIs3L8UPdHAIPw1rP2llRycGTOAxy1XxZEZQ7KylcnfjoLs3tIeNXxD2RhCj5QyRFzQIzt3iJr5TvMP1ZtAONbIfhFo5CVedlsIEQdVZQvj2l7KDaGsbWvr-2fQV96pLbezvAd6ZyB5aT26MJHy4NQ/w640-h482/7358378F-0B6B-499E-82CE-0A4A014928B0.jpg" width="640" /></a></div><br /><p><br /></p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-64238820888482054202023-06-04T14:45:00.001-07:002023-06-15T07:14:10.406-07:00Please let me know...<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvCKFFssul_NG73wyM5jqnQwZUjQBb_5H7TPkYT-ptnRC5bq91BUkuQIlX073Nz1GyVX4vN2TSVgJbiCmeyYNQ4iOfh1_J4jIWyvn4TVxQRGPqYhd7u8q9GA6KDvMR60B7m5G8y367jtfzk0f84uznm00TlCcj7NuRVk93x2rf3p0y00thzD7-OTQALQ/s1280/question-mark-1019820_1280.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvCKFFssul_NG73wyM5jqnQwZUjQBb_5H7TPkYT-ptnRC5bq91BUkuQIlX073Nz1GyVX4vN2TSVgJbiCmeyYNQ4iOfh1_J4jIWyvn4TVxQRGPqYhd7u8q9GA6KDvMR60B7m5G8y367jtfzk0f84uznm00TlCcj7NuRVk93x2rf3p0y00thzD7-OTQALQ/s320/question-mark-1019820_1280.jpg" width="320" /></a></div><br /> I would love to hear from any reader or supporter if there is anything I can do to make your experience on my blog better. Anything from layout, difficulty or problems with viewing the current theme of the blog or even just suggestions. <p></p><p>This blog has given me a new pleasure in writing articles that I can share and hope it gives pleasure or information to readers.</p><p>Thank you for your support and I look forward to hearing any input you have.</p><p>Marco</p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-3388267559578743292023-06-01T23:55:00.002-07:002023-06-15T06:39:33.554-07:00Chickpea Cheese Vegan (Spreadable)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLCjvpOI5Oa5sE6C5hDUBhn_3m4xvJnI9yuh1XmU7o6qd9WBDDZY2ZrtXWEpcpzNX6GvB86dJaYVgBGks0_vH0okunrGhuR0C5nsaL2cSR3p8vL_1gPs7gNjXcAAGqf0X-2RM8LXRHzQv16u4UarGRRZ6P50RKf8pweqwelucWQw6f4UaAV11IQgQlg/s1280/cheese-1768873_1280.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1280" data-original-width="853" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLCjvpOI5Oa5sE6C5hDUBhn_3m4xvJnI9yuh1XmU7o6qd9WBDDZY2ZrtXWEpcpzNX6GvB86dJaYVgBGks0_vH0okunrGhuR0C5nsaL2cSR3p8vL_1gPs7gNjXcAAGqf0X-2RM8LXRHzQv16u4UarGRRZ6P50RKf8pweqwelucWQw6f4UaAV11IQgQlg/s320/cheese-1768873_1280.jpg" width="213" /></a></div><br /> Cheese is one of my favourite foods and luxury since prices keep increasing. The only time I have it is if I find some milk reduced in price and make it myself but that's another recipe for another time.<p></p><p>I came across this recipe recently and played with it a bit, it's tasty, spreadable and inexpensive.</p><p><b>INGREDIENTS</b></p><p>1 Cup of hydrated <span style="font-family: inherit;">chickpeas </span>(after being soaked overnight)</p><p>2 cups of water</p><p>1 teaspoon paprika or smoked paprika</p><p>1/2 teaspoon Turmeric</p><p>2 teaspoons of salt</p><p>1 tablespoon olive oil</p><p>1/4 of Onion</p><p>1 clove garlic</p><p>Note. Any herb you enjoy can be added too</p><p><b>METHOD</b></p><p>After being hydrated, measure one cup of chickpeas and add to the blender with all other ingredients.</p><p>Blend for one or two minutes till silky smooth.</p><p>Pour into a pot and place on medium heat.</p><p>Whilst stirring, bring to a boil. </p><p>Simmer and keep stirring till it forms a stiff thick consistency.</p><p>Then spread into a mould, I found an old Chinese takeaway container perfect.</p><p>Smooth the top and allow to cool before refrigerating overnight.</p><p>If any moisture has formed in the container drain off then you can unmold onto a board and slice or spread it on toast, burgers or anywhere you like. </p><p>I like to wrap it in parchment and store it in the fridge as it remains drier on the outside, also the way cheese used to be stored, preventing mould from forming as quickly as plastic wrap or containers do.</p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-63821284534125810962023-05-28T17:55:00.003-07:002023-06-15T06:39:33.557-07:00Hoi Sin Kale Stems & Fried Rice (Vegan option)<p> A little while back in March I wrote an article about <a href="https://lifefoodetcetera.blogspot.com/2023/03/sutherland-kale-perennial.html" target="_blank">Sutherland Kale</a>, well yesterday was my first harvest so here's what I did with it. In preparation, I removed the leaves from the stems by simply holding a stem in one hand while the other stripping the leaf off. Once done, the leaves I shredded, blanched and lay on a tray and popped in the freezer for later use which I bag once frozen. The stems I then cut them into inch (3cm) pieces and refreshed them in water then refrigerated them as I knew I was going to use them today. I also cooked some rice for the dish, as for fried rice it is important to cook the rice the day before or it sticks to the wok. </p><p><b>Ingredients</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div>A handful of fresh (not frozen) Kale stalks<p></p><p>2 cloves of garlic</p><p>2 or more chillies</p><p>2 tsp of minced ginger</p><p>A small handful of peanuts or cashews</p><p>Some sliced spring onions or garlic greens</p><p>Light soy sauce</p><p>1 tsp sugar</p><p>1 heaped tsp Hoi Sin Sauce (can be replaced with oyster sauce)</p><p>Some cooked chicken but I used a Seitan steak I already had grilled in the fridge (meat is a bit expensive just now and I enjoy seitan)</p><p>1 tsp cornflour or arrowroot mixed with a little water</p><p>Pre-cooked rice</p><div align="left" dir="ltr" style="margin-left: 0pt;"><br /></div><div align="left" dir="ltr" style="margin-left: 0pt;"><b>Method </b>(One Wok)</div><div align="left" dir="ltr" style="margin-left: 0pt;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzSXy1kxE3BhKazVIE9HwQGiqAOESwRFgn7eL7PcfPu-KyjSoaoVZC-qFKkn_A_63FeVIuA20N-GC1rFC_k9A' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div align="left" dir="ltr" style="margin-left: 0pt;"><br /></div><div align="left" dir="ltr" style="margin-left: 0pt;"><br /></div><div align="left" dir="ltr" style="margin-left: 0pt;">Season Wok</div><div align="left" dir="ltr" style="margin-left: 0pt;"><ul><li>Heat the wok till blued and hot </li><li>Add a little vegetable oil, half the garlic, 1 tsp ginger paste and the spring onions or garlic greens</li><li>Stir-fry for a minute</li><li>Add the rice, stir-frying and breaking down any lumps of rice</li><li>Add around a tablespoon of light soy</li><li>Keep stir-frying for three minutes or till the rice is hot (above 82 deg C) and empty into the serving dish</li><li>Cover to keep warm</li></ul><br /></div><div align="left" dir="ltr" style="margin-left: 0pt;"><ul><li>Return the wok to heat adding vegetable oil once hot</li><li>Add the remaining garlic, chilli and ginger followed by the kale stems</li><li>Stir-fry for one minute then add the peanuts</li><li>Continue to stir-fry then add around a tablespoon of light soy and a teaspoon of sugar</li><li>Stir-fry for a further minute then add the hoi sin sauce and half a cup of water</li><li>Bring back to a boil adding the chicken and once the stems are 'aldente' pour in the cornflour mixture and stir</li><li>Once reduced a little and thickened to a glossy consistency serve over the rice.</li></ul><div align="left" dir="ltr" style="margin-left: 0pt;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRD5g48e-uTRZrt-KXTwLEW1h54daIOkNPqHuy_T0zd_fyQVd4yNtDJzc1GpNmZjkOLvuHzwrhD0Q9OEK-S9O3-GEobPyOWpkjwQwWmbzLeRI4n-PiZaRTx1J7dWQnbo9DPDFTqrlRl0FOWza7N_w2rnzJ-zliUfwo3OW9EJ0QmupQIHrMqJLwaKfxRA/s4032/1587.HEIC" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRD5g48e-uTRZrt-KXTwLEW1h54daIOkNPqHuy_T0zd_fyQVd4yNtDJzc1GpNmZjkOLvuHzwrhD0Q9OEK-S9O3-GEobPyOWpkjwQwWmbzLeRI4n-PiZaRTx1J7dWQnbo9DPDFTqrlRl0FOWza7N_w2rnzJ-zliUfwo3OW9EJ0QmupQIHrMqJLwaKfxRA/w150-h200/1587.HEIC" width="150" /></a></div>Remember to re-season your wok after washing and before storing.</div><div align="left" dir="ltr" style="margin-left: 0pt;"><br /></div><div align="left" dir="ltr" style="margin-left: 0pt;">The Wok support for the cooker was from <a href="https://amzn.eu/d/g8gt3D9" target="_blank">Amazon</a></div><div align="left" dir="ltr" style="margin-left: 0pt;"><br /></div><div align="left" dir="ltr" style="margin-left: 0pt;">P.S.A. My note on the fried rice part of this recipe about the rice being above 82 deg C applies to any rice that you reheat as improperly reheated rice is one of the highest causes of food poisoning. </div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67gMAc8umop1953OYR323XPBP79xdxII4I4jObk95QfCreIs2r1Vbqp7mAyZThw2B5bL03jb53MeeEymrQqxtmoHtTLzhEGQJMNThfr03uZ0dWUYpGt1EMlUHB_Y3qSlm3CDcrD5-DrqyJGrlgTirqGePMNWtD52YrcKl2j_C56LLyjCMWQrRp7zbOw/s4032/1588.HEIC" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67gMAc8umop1953OYR323XPBP79xdxII4I4jObk95QfCreIs2r1Vbqp7mAyZThw2B5bL03jb53MeeEymrQqxtmoHtTLzhEGQJMNThfr03uZ0dWUYpGt1EMlUHB_Y3qSlm3CDcrD5-DrqyJGrlgTirqGePMNWtD52YrcKl2j_C56LLyjCMWQrRp7zbOw/w150-h200/1588.HEIC" width="150" /></a></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><br /><p><br /></p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-63482892612576680942023-05-20T15:51:00.003-07:002023-06-15T06:39:33.557-07:00Lentil SPAM© (Vegan)<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikGL5OwA3uKFyk5klx0D9WtgvgnmjHde5JZiy5UxAe0B0B8WCE6KF5dYZkdBZzE8urZOrgtCxJAEHx9_MbTzGhiBu_pry-QF_qyrcNwp553vJJTbZ0MW19iYWcxNKXa3XMSL7Xsem9jFUw9WISkUwXQKijIqIEJ3p2jCX07Fb-Kc-3c4F0kHn-059uQ/s4032/lentil%20spam.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikGL5OwA3uKFyk5klx0D9WtgvgnmjHde5JZiy5UxAe0B0B8WCE6KF5dYZkdBZzE8urZOrgtCxJAEHx9_MbTzGhiBu_pry-QF_qyrcNwp553vJJTbZ0MW19iYWcxNKXa3XMSL7Xsem9jFUw9WISkUwXQKijIqIEJ3p2jCX07Fb-Kc-3c4F0kHn-059uQ/s320/lentil%20spam.HEIC" width="320" /></a></div><br /><br /></div><br />This is my latest frugal and vegan creation. It's a mimic of the store cupboard staple SPAM© which is still fairly inexpensive for a meat product. I came up with this after great success making lentil tofu which is so much tastier than real tofu.<p></p><p>Ingredients:</p><p>1 cup red lentils</p><p>2 cups water</p><p>1 level tsp each of <a href="https://lifefoodetcetera.blogspot.com/2023/01/easy-oniongarlic-salt.html" target="_blank">onion salt and garlic salt</a></p><p>1/2 vegetable stock cube</p><p>1/2 tsp chilli powder (can be replaced with paprika if you don't like spicy food)</p><p>1/2 tsp cumin powder</p><p>1/4 tsp smoke powder or a splash of liquid smoke</p><p>1/2 tsp beetroot powder or 2 tbsp beetroot juice (optional for colour only)</p><p>2 tbsp oil</p><p><br /></p><p>Put all ingredients, except the lentils, in a suitable pot and bring to a boil.</p><p>Remove from heat and stir in the lentils.</p><p>Cover with a lid and leave for thirty minutes.</p><p>Blend, in the pot, with a stick blender till very smooth.</p><p>Return to heat then stir frequently as it thickens to a stiff polenta or porridge consistency. This should take about five minutes. </p><p>Remove from heat and spread into a mould, I find a used Chinese takeaway container to be perfect.</p><p>Level off and place the lid on. Once cool enough refrigerate overnight.</p><p>Slice like ham and enjoy.</p><p>One note, I think this could be improved with a touch of vegan gelatin, agar agar or similar to give a more flexible texture but I don't have any to test this theory and it tastes great anyway.</p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-77246590188622455162023-05-20T15:08:00.003-07:002023-06-15T06:39:33.557-07:00Italian Beer - Recipe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKYXpP0hrrDBge6zcqL_tVhO8rx14TTd7AvNEvVASc8C_FptabaMFF0kVrg9tm5rTnEyRnaN_6CbCvLSHn2vuSw3JSuPW_hzQp-xBjB2ojccw86DsCxSTJMrkuhBLWquzwLIwGzo1CfDOTlBn5xH5fHPQK6NtsO77MGipjtVxyUUdgrLEt2GxfQ-EDg/s1920/beer-2695358_1920.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1280" data-original-width="1920" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKYXpP0hrrDBge6zcqL_tVhO8rx14TTd7AvNEvVASc8C_FptabaMFF0kVrg9tm5rTnEyRnaN_6CbCvLSHn2vuSw3JSuPW_hzQp-xBjB2ojccw86DsCxSTJMrkuhBLWquzwLIwGzo1CfDOTlBn5xH5fHPQK6NtsO77MGipjtVxyUUdgrLEt2GxfQ-EDg/s320/beer-2695358_1920.jpg" width="320" /></a></div><p><br /></p><br /> One of my allotment neighbours is growing some barley this season with the intent of making some beer so I thought I'd post this recipe. It's tried and tested and produces a refreshing '<a href="https://www.birramoretti.com/gb/en/our-beers" target="_blank">Moretti</a>' style beer. <p></p><p><br /></p><p><br /></p><p>First, prepare the barley in advance in the recipe for <a href="https://lifefoodetcetera.blogspot.com/2021/12/full-roast-barley-coffee-caffeine-free.html" target="_blank">Full Roast Barley Coffee</a>.</p><div data-en-clipboard="true" data-pm-slice="1 1 []"><span face="Roboto, Arial, sans-serif"><span style="font-size: 14px;"><span style="color: #030303;">Water 5 litres</span></span></span></div><div><span face="Roboto, Arial, sans-serif"><span style="font-size: 14px;"><span style="color: #030303;">Dry Hops 18 g</span></span></span></div><div><span face="Roboto, Arial, sans-serif"><span style="font-size: 14px;"><span style="color: #030303;">Oat flakes (Porridge) 150 g</span></span></span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkRqEetN3_kgByj4kGgzrWYBA8rPK3qbZtsOrblMTIgzLPEibKwyUvlrV-Ucl5-Wj8qwz3dNd_NEEsC0JftHYEe7KY-XIr4y-XrcBYCLRnax7V7dFQsMpSXuIemX56IBQeSYWBH3bOQVOuhTwFg5LQl3S2kT2w7iC3VqcG9Wq_Jn-WzCTrzu3EmMaBg/s4032/1507.HEIC" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkRqEetN3_kgByj4kGgzrWYBA8rPK3qbZtsOrblMTIgzLPEibKwyUvlrV-Ucl5-Wj8qwz3dNd_NEEsC0JftHYEe7KY-XIr4y-XrcBYCLRnax7V7dFQsMpSXuIemX56IBQeSYWBH3bOQVOuhTwFg5LQl3S2kT2w7iC3VqcG9Wq_Jn-WzCTrzu3EmMaBg/w150-h200/1507.HEIC" width="150" /></a></div><br />In a large pot bring all of the above ingredients to a boil for 1 hour adding oats after 30 mins</div><div data-en-clipboard="true" data-pm-slice="1 1 []"><span face="Roboto, Arial, sans-serif"><span style="font-size: 14px;"><span style="color: #030303;"><br /></span></span></span></div><div data-en-clipboard="true" data-pm-slice="1 1 []"><span face="Roboto, Arial, sans-serif"><span><span style="color: #030303; font-family: inherit;">Sugar 600 g</span></span></span></div><div><span face="Roboto, Arial, sans-serif" style="color: #030303; font-family: inherit;">Barley powder 20 g (from earlier preparation)</span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNtyvQ9Pf23vXjqhcTX8OxHo28_Cf89dTUTkKOizMDdn7hcu13fHmtTa-bHdy5eCppgv5MB9VTd4Y0H6f2apE89pPmSzDAm9iYFvwhCqMB1yBIjTTAEKkbkzNR2A-bR54YNXiv5hj2zbDxJ_XLKkC2Bj2RaZQvOLXg0gJNhoSnSMbJiRWV7kfLvaUdg/s4032/1508.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNtyvQ9Pf23vXjqhcTX8OxHo28_Cf89dTUTkKOizMDdn7hcu13fHmtTa-bHdy5eCppgv5MB9VTd4Y0H6f2apE89pPmSzDAm9iYFvwhCqMB1yBIjTTAEKkbkzNR2A-bR54YNXiv5hj2zbDxJ_XLKkC2Bj2RaZQvOLXg0gJNhoSnSMbJiRWV7kfLvaUdg/w150-h200/1508.HEIC" width="150" /></a></div><br />Strain the liquid onto the sugar and barley powder (barley coffee mixed with a little cold water)</div><div><div data-en-clipboard="true" data-pm-slice="1 1 []"><span face="Roboto, Arial, sans-serif"><span style="font-size: 14px;"><span style="color: #030303;"><br /></span></span></span></div><div data-en-clipboard="true" data-pm-slice="1 1 []"><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px;">Yeast 1 tsp</span></div><div data-en-clipboard="true" data-pm-slice="1 1 []"><span face="Roboto, Arial, sans-serif"><span style="font-size: 14px;"><span style="color: #030303;"><br /></span></span></span></div><div data-en-clipboard="true" data-pm-slice="1 1 []"><span face="Roboto, Arial, sans-serif"><span><span style="color: #030303;">Allow to cool below 30 deg then add yeast. Stir vigorously to </span><span style="color: #030303;">aerate then airlock to ferment out 7-10 days.</span></span></span></div></div><div><span face="Roboto, Arial, sans-serif"><span><span style="color: #030303;"><br /></span></span></span></div><div><span face="Roboto, Arial, sans-serif"><span><span style="color: #030303;">Rack off to another demi-john and replace airlock to clear for around 2-3 weeks.</span></span></span></div><div><span face="Roboto, Arial, sans-serif"><span><span style="color: #030303;"><br /></span></span></span></div><div><span face="Roboto, Arial, sans-serif"><span><span style="color: #030303;">Siphon off into chosen bottles and prime with sugar (1tsp per litre bottle).</span></span></span></div><div><span face="Roboto, Arial, sans-serif"><span><span style="color: #030303;">Cap tightly and leave at room temperature for a month to carbonate (get fizzy).</span></span></span></div><div><span face="Roboto, Arial, sans-serif"><span><span style="color: #030303;"><br /></span></span></span></div><div><span face="Roboto, Arial, sans-serif"><span><span style="color: #030303;">Store somewhere cool and dark and refrigerate before serving.</span></span></span></div><div><span face="Roboto, Arial, sans-serif"><span style="font-size: 14px;"><span style="color: #030303;"><br /></span></span></span></div><div><span face="Roboto, Arial, sans-serif"><span style="font-size: 14px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5z3wKtXhsMBWNrm9phw1Ku2npxa3u9A4n-YFS90mAM5CG80GmqCIcWSqYuH2cBOQ-4UrLFsnilZcMH3KP_Atp1tHonWiY6zhx_YODMMFqvUsOS-mGVTIWgWNzeHpON_RAewlWyVwjj-IYOkGRUJORIUvqtS6PG_GNysenWYKZaQew_wqxgL4kLadfaw/s1920/bottles-1866945_1920.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1920" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5z3wKtXhsMBWNrm9phw1Ku2npxa3u9A4n-YFS90mAM5CG80GmqCIcWSqYuH2cBOQ-4UrLFsnilZcMH3KP_Atp1tHonWiY6zhx_YODMMFqvUsOS-mGVTIWgWNzeHpON_RAewlWyVwjj-IYOkGRUJORIUvqtS6PG_GNysenWYKZaQew_wqxgL4kLadfaw/w640-h426/bottles-1866945_1920.jpg" width="640" /></a></div><br /><span style="color: #030303;"><br /></span></span></span></div>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-45850819777185069832023-05-15T00:30:00.002-07:002023-06-15T07:06:02.188-07:00Free Plant Labels<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcSm0S4ZY_ochIwhenOU99n4eMeu16dYryLW1LAmK44Tk9ey-2caqg_LeoRSq605p4LwI7kSgyYidTtlycsVpCWvz5Org9IaFVJExRjqUL66-XvNlGfXO5B02drmJIeer8KjgwKzAPB_7mABia3aagmDeCZ_R49GukeLHJ10Y8hgH2gtKPPo2-as1BQ/s4032/1482.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcSm0S4ZY_ochIwhenOU99n4eMeu16dYryLW1LAmK44Tk9ey-2caqg_LeoRSq605p4LwI7kSgyYidTtlycsVpCWvz5Org9IaFVJExRjqUL66-XvNlGfXO5B02drmJIeer8KjgwKzAPB_7mABia3aagmDeCZ_R49GukeLHJ10Y8hgH2gtKPPo2-as1BQ/s320/1482.HEIC" width="320" /></a></div><br /> Allotmenteers, plant enthusiasts and gardeners, we don't think twice about picking up a packet of plant labels when shopping. A quick search revealed prices for labels cost between £2 and £4 and although this may not seem much to most, it's the price of a packet of seeds you could be sowing. <p></p><p>Trust me, we are surrounded by possibilities by making them in minutes and with no special tools. Anything from plant pots, soda cans, beer cans, plastic milk bottles, empty tomato fertilizer bottles etc. One of my favourites is soda or beer cans producing smart-looking aluminium labels. Another I like is made from the tomato fertilizer I use, which produces bright red rigid labels.</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdi75JA71F-aZc5-O9QGbTo2axjMh56nYsyul13PM7-HNrJWNCKgcm95ZGoTRAnhey2Mzp8WM5PPUuyRADFsjgzKBIyCO6hqrohaVs-CjFFVt-usT_mxqcAxsm4BWU4AGBD1eDfULmrYZ11I25VlbRlsSktyJNoekrOVg32L2yGMh3OfuOtN84jC4j6A/s4032/1483.HEIC" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdi75JA71F-aZc5-O9QGbTo2axjMh56nYsyul13PM7-HNrJWNCKgcm95ZGoTRAnhey2Mzp8WM5PPUuyRADFsjgzKBIyCO6hqrohaVs-CjFFVt-usT_mxqcAxsm4BWU4AGBD1eDfULmrYZ11I25VlbRlsSktyJNoekrOVg32L2yGMh3OfuOtN84jC4j6A/s320/1483.HEIC" width="320" /></a></div>All you need are a pair of cheap scissors and a few minutes of your time to cut panels from whatever resource you are recycling, then cut them into strips. Aluminium can ones are best finished by bending a slight crease along its length over a table edge or even a pen so they are more rigid. One note, aluminium can edges can be sharp so more of an adult project. <p></p><p><br /></p><p>In the end, you are doing your bit for the environment by recycling waste products and saving a penny or two in the bargain. Remember look after the pennies as they mount up!</p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-43788911196190365232023-05-12T22:13:00.001-07:002023-06-15T07:06:02.188-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKa2Yk8B9p-Bm9qt1vbuuSMSOil-TQjjl5KFtKO0frjHn7oFbziYqxjkZ1bHMgI5Q7hdRwLRkFi9cYoYnMCPmICDw8FP_H6u4YmAN4E4f7G33bGiZY4F6Wm5BsaDbYc4L4NSVdMOwXL5StKPtj0mFQed9XXh6P5f_zHWFCYnvlTeNXmIzS0pC8SGndRw/s165/Feedspot.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="42" data-original-width="165" height="42" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKa2Yk8B9p-Bm9qt1vbuuSMSOil-TQjjl5KFtKO0frjHn7oFbziYqxjkZ1bHMgI5Q7hdRwLRkFi9cYoYnMCPmICDw8FP_H6u4YmAN4E4f7G33bGiZY4F6Wm5BsaDbYc4L4NSVdMOwXL5StKPtj0mFQed9XXh6P5f_zHWFCYnvlTeNXmIzS0pC8SGndRw/s1600/Feedspot.png" width="165" /></a></div><br /><br /><div> This is just a wee thank you to <a href="https://blog.feedspot.com/uk_gardening_blogs/?feedid=5558684" target="_blank">Feedspot </a>who just included my blog in their <span style="background-color: white; color: rgba(0, 0, 0, 0.75); font-family: inherit; letter-spacing: 0.5px;"><b>70 Best UK Gardening Blogs and Websites.</b></span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLV8Yf3lvjkwQkY-J4ZwFN6wnOYsrl2ChXzqR4UGKfY70IEDG6_V9k871WGdgxHZ3EFOPNiII47GXxxBcCvh1XKijvYAlE2uKbIuR87K7rBNdUMx9hvbW9CuXH52pB-L6WOHev-ANK6VWU20M5QwsoHeXfBCSKbAbtjwmFrYNxQmmE2KRyQPoLt0BkA/s458/Feedspot%2022%20medal%20white.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="456" data-original-width="458" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLV8Yf3lvjkwQkY-J4ZwFN6wnOYsrl2ChXzqR4UGKfY70IEDG6_V9k871WGdgxHZ3EFOPNiII47GXxxBcCvh1XKijvYAlE2uKbIuR87K7rBNdUMx9hvbW9CuXH52pB-L6WOHev-ANK6VWU20M5QwsoHeXfBCSKbAbtjwmFrYNxQmmE2KRyQPoLt0BkA/w200-h199/Feedspot%2022%20medal%20white.png" width="200" /></a></div><br />I'm very pleased to have reached position 22, so a big thanks to my readers and followers too.</div><div class="post-meta" style="background-color: white; border: 0px; box-sizing: border-box; color: rgba(0, 0, 0, 0.7); font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", "Liberation Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;"></div></div>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-11001619727250309382023-05-11T01:20:00.002-07:002023-06-15T07:06:02.187-07:00Herb Use - Oregano<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAh-LS_DFw2-UkDi0U4-gdeTSeEMyJSOxbb8FT19Udfvcya6y-G9-xzzV60fQxImbylIuYMx1_wc3OQJ8-VteFqRG0J_pLNWFjyrzb918Kw4HkNTONLRhXSEImjCTP9sD8sQSce4bm655r4aDnUP0vWhvZvdl2b9fK2ydJJGLPDuXwuQGB-RXt-79_ww/s1440/986.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1081" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAh-LS_DFw2-UkDi0U4-gdeTSeEMyJSOxbb8FT19Udfvcya6y-G9-xzzV60fQxImbylIuYMx1_wc3OQJ8-VteFqRG0J_pLNWFjyrzb918Kw4HkNTONLRhXSEImjCTP9sD8sQSce4bm655r4aDnUP0vWhvZvdl2b9fK2ydJJGLPDuXwuQGB-RXt-79_ww/s320/986.jpg" width="320" /></a></div>Oregano (Italian pronunciation orr-EE-ga-no) <b>OreganoVulgare</b> is the number one herb to flavour tomatoes for pizza sauce. <span style="background-color: white; font-size: 16px; white-space: pre-wrap;"><span style="font-family: inherit;"> Oregano, often called wild Marjoram, is a fragrant herb that belongs to the mint family, Lamiaceae. It is native to the Mediterranean region and is widely cultivated worldwide for its culinary and medicinal uses. Oregano is known for its aromatic leaves, commonly used as a seasoning in various cuisines.</span></span><p></p><p><span style="background-color: white; font-size: 16px; white-space: pre-wrap;"><span style="font-family: inherit;">A common mistake in this country is the purchase of fresh oregano from stores, this is sold in blister packets in the herb section. Its only use in my honest opinion, is as decoration of a dish. It is not the herb sold dried and used in culinary situations. As a chef with forty-plus years in the Italian restaurant trade, I have never used or seen the leaves used in the kitchen. The reason is they are too weak in flavour. The part of the plant used is the flower heads, but more on that later.</span></span></p><p><span style="background-color: white; font-size: 16px; white-space: pre-wrap;"><span style="font-family: inherit;">Growing oregano can be through sowing seed in a good gritty or sandy soil mix, or even better acquiring a small piece of an already growing plant. You could even buy a packet of the aforementioned store oregano, snip the stem to a fresh part then remove the lower leaves and plant as a cutting. Once established you will find it a tough plant that can survive well and spread easily. Division to create new plants is by simply tearing a clump from beneath to preserve the roots and planting on.</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUAJbhRfE01k2OTw7Y8pk0sB-revkkHpijYFwBXM12qQ7w7ku634qgK477MMIpjTr5FzyMFN7SYCbLBgEfhqvqKl4Nm6ebuIAO14o4PyQpq8bjte9LC9jR_WUnnXrl6te7fTM2IaOmId0Yb1SlzWgpZtwqV4gEdyXjelirpmlghJy23_oWwpF-CrC2g/s1440/988.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1081" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUAJbhRfE01k2OTw7Y8pk0sB-revkkHpijYFwBXM12qQ7w7ku634qgK477MMIpjTr5FzyMFN7SYCbLBgEfhqvqKl4Nm6ebuIAO14o4PyQpq8bjte9LC9jR_WUnnXrl6te7fTM2IaOmId0Yb1SlzWgpZtwqV4gEdyXjelirpmlghJy23_oWwpF-CrC2g/s320/988.jpg" width="320" /></a></div><span style="background-color: white; font-family: inherit; font-size: 16px; white-space: pre-wrap;"><div><span style="background-color: white; font-family: inherit; font-size: 16px; white-space: pre-wrap;"><br /></span></div>Harvesting (the important bit) is done from late June to September. Wait till they are in full flower on a sunny day, then cut posies or bunches, tie them with some string or twine then hang them in your kitchen or a warm </span><span style="background-color: white; font-family: inherit; font-size: 16px; white-space: pre-wrap;">cupboard for around 3-4 weeks. Once dry, pop into a large paper bag and taking one bunch at a time roll vigorously between your palms to free the dried flowers. This is your herb ready to store in an airtight jar for the coming year and can be used immediately. The smell of this process is amazing.</span><p></p><p><br /></p><p><span style="background-color: white; font-family: inherit; font-size: 16px; white-space: pre-wrap;">In the kitchen its uses are many. As previously mentioned it is the main flavour to change canned tomatoes or passata into pizza sauce. Try generously sprinkling over seasoned potatoes or vegetables before roasting for a wonderful flavour. A famous Italian dish is 'Steak Pizzaiola', season the pan grill a steak to your liking. Then deglaze the pan with a little white wine, some crushed tomatoes, seasoning and a generous pinch of oregano. Then simmer to reduce a little and serve over the steak. Equally good with chicken, pork or lamb.</span></p><p><span style="background-color: white; font-size: 16px; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-size: 16px; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_Wvzs5_4K6sX4V0tfmHZeZ_bW1Vf2OmOmC34jNWYD8oA7ztDGaZDJ2CHoLycbkMh6NGkyBEoKgTikelvNcz3Kqcf4VTCMUxbppOTjhgDFTr-2Q-rynl64AgAk9_mfYsSTV2LEE2Cayo6OljHCI5nvgiPbXIHMcLxq5H66Ux-iyrad2m0DkxrMHj5dA/s1440/987.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1081" data-original-width="1440" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_Wvzs5_4K6sX4V0tfmHZeZ_bW1Vf2OmOmC34jNWYD8oA7ztDGaZDJ2CHoLycbkMh6NGkyBEoKgTikelvNcz3Kqcf4VTCMUxbppOTjhgDFTr-2Q-rynl64AgAk9_mfYsSTV2LEE2Cayo6OljHCI5nvgiPbXIHMcLxq5H66Ux-iyrad2m0DkxrMHj5dA/w640-h480/987.jpg" width="640" /></a></span></div><span style="background-color: white; font-size: 16px; white-space: pre-wrap;"><br /><span style="font-family: inherit;"><br /></span></span><p></p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-31258028104844904812023-05-05T09:58:00.003-07:002023-06-15T07:06:02.188-07:00Herb Use - Basil<p> As a chef of too many years to think of, herbs are an important ingredient in most recipes. So this is the first in a series of articles about growing, harvesting and use of this vital ingredient.</p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCR__fw4McRN7v7SnbAsKPndmCqn7EbUCpgp02kjDs3dkC5yYgtzx3iUXtOX3e8R-A2Bm0ZJfvMABXKRXoNnHP56Yv3a-u19LtCVckiTA87oPTupT5MtpObemjX2uU6_AA351BIPHOTwoTm-bfow2crRWf4JikQ3e43Dsngu2gd_hEmJ0qfcvB4g85Q/s4032/basil2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCR__fw4McRN7v7SnbAsKPndmCqn7EbUCpgp02kjDs3dkC5yYgtzx3iUXtOX3e8R-A2Bm0ZJfvMABXKRXoNnHP56Yv3a-u19LtCVckiTA87oPTupT5MtpObemjX2uU6_AA351BIPHOTwoTm-bfow2crRWf4JikQ3e43Dsngu2gd_hEmJ0qfcvB4g85Q/s320/basil2.jpg" width="320" /></a></b></div><b><br />Basil (Ocimum Basilicum)</b><p></p><p>The classic accompaniment to any tomato-based dish. Fragrant, delicate, sweet and pungent, basil is used widely in Italian cuisine as well as Thai and Indian to name but a few. In the restaurant trade, I was used to using it by the handful on a daily basis.</p><p>Growing basil couldn't be easier, multiple sowings in small pots for the windowsill can keep you going at home all year. </p><p>An important thing to do when growing is never to allow it to flower. Once a plant reaches around 20-30cm it will try to produce flowers and once set its goal in life is over and will not try to produce any more. The trick is to allow it to grow till the first signs of flowering then go down the plant one of two nodes and pinch the top off. Pop it into a plastic bag and throw it in the freezer if you don't plan to use it. It will then branch out two new stems from the node, then carry on doing this till the next time you resow and replace or take pity on it. As an experiment, I kept one plant growing for over two years till it looked like a tortured woody tree.</p><p>As for the garden or allotments its best position is near or around tomato plants, as they both enjoy the same conditions with the added benefit that basil will deter tomato pests like whitefly, thrips and aphids.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUAOjzNQZmbyIo2_hcYM17FTzoD5TTpmV3Y--RD4fx5ojsnGp5dOHRpV5BGIRXdh8-Hdua-7vI5SDnQQaKVtfkOWgJM2IxG8AbGXdvfLN6-DZJ4lm9vMpQtHSL3rs8yg2bR1W1GgVNleI0Db17MfLKH0ANL_h9mE6xCV1h_fWM4043sgV33bs1jCEcA/s4032/basil3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUAOjzNQZmbyIo2_hcYM17FTzoD5TTpmV3Y--RD4fx5ojsnGp5dOHRpV5BGIRXdh8-Hdua-7vI5SDnQQaKVtfkOWgJM2IxG8AbGXdvfLN6-DZJ4lm9vMpQtHSL3rs8yg2bR1W1GgVNleI0Db17MfLKH0ANL_h9mE6xCV1h_fWM4043sgV33bs1jCEcA/w320-h240/basil3.jpg" width="320" /></a></div>Now the use, I see many recipes throwing basil at dishes or sauces during the cooking process but this is a waste of such a delicate herb. Hold on till the end of cooking then remove from heat and add just before serving to get the most from basil. You also won't need as much, intense heat breaks down basil flavour so you need much more than if used at the end of cooking.<p></p><p><br /></p><p>Many purists will say that basil should never be cut or chopped but since we eat with our eyes I prefer this method. In salads and cold dishes, take a few leaves lay them on top of each other then roll into a little cigar shape. Then thinly shred it across its length with a sharp knife to produce a perfect chiffonade to top the finest Caprese salad of tomatoes and mozzarella. Also amazing over strawberries, quartered and macerated with a little sugar to draw out the juices, a twist of fresh ground pepper and a summer end-of meal is finished perfectly.</p><p>Finally,<span style="font-family: inherit;"> i<span style="background-color: white; font-size: 16px; white-space: pre-wrap;">n addition to its culinary uses, basil has also been used for centuries in traditional medicine for its potential health benefits. It is believed to have anti-inflammatory, anti-bacterial, and anti-viral properties, and may help to lower cholesterol and blood sugar levels.</span></span></p><p><span style="white-space: pre-wrap;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4e33qhPPHQDsahgDukbajoJh1rupVfKI9CZrjX1u91saC9K2-op5HXDODLzdYV-zzbRatQ1wpQ0sZQhJ-YJz9TSqRYJyeb52JwoQz-TIANtxmkhQk83_RYpKnViRtBMdnaRTApV9fBq5t5UAWfwXSZPssdXgObZc9HOyv57YM2lyNMzQZlGS20sCgAw/s4032/basil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4e33qhPPHQDsahgDukbajoJh1rupVfKI9CZrjX1u91saC9K2-op5HXDODLzdYV-zzbRatQ1wpQ0sZQhJ-YJz9TSqRYJyeb52JwoQz-TIANtxmkhQk83_RYpKnViRtBMdnaRTApV9fBq5t5UAWfwXSZPssdXgObZc9HOyv57YM2lyNMzQZlGS20sCgAw/w640-h480/basil.jpg" width="640" /></a></div><p></p><p><span style="font-family: inherit;"><span style="background-color: white; font-size: 16px; white-space: pre-wrap;"><br /></span></span></p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-34986359521634383002023-04-29T02:46:00.005-07:002023-06-15T07:06:02.188-07:00Charcoal from a Cuppa<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhviluzCcnNrox5F7CAAkjdpXFWfrN77Jc28ulofFliup7Z2vK7QB2HpbMgmjQH63WQyA6yVkO0ptJ6aIRIgVNtj3ghM1mVdY8Lesb9HLOd1i6ixpoqzNVWbrOPOTkBYTQk-uimqpssYIwd5zewcewNI0tQcmd1_F05cYM6QM_PIeqygrihbbEfiajV2g/s1440/fr_1419.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhviluzCcnNrox5F7CAAkjdpXFWfrN77Jc28ulofFliup7Z2vK7QB2HpbMgmjQH63WQyA6yVkO0ptJ6aIRIgVNtj3ghM1mVdY8Lesb9HLOd1i6ixpoqzNVWbrOPOTkBYTQk-uimqpssYIwd5zewcewNI0tQcmd1_F05cYM6QM_PIeqygrihbbEfiajV2g/s320/fr_1419.jpg" width="320" /></a></div> I stopped using a gas stove at my allotment as the price of gas canisters went up and I always have an abundance of scrap wood, twigs and branches around so I use my wee 'Hobostove' wood burner. All it is is two catering-size cans joined together with a makeshift grill made from some scrap fencing mesh. I've started to use my 'Hobostove' more often as my <a href="https://lifefoodetcetera.blogspot.com/2023/03/27-brick-rocket-stove-wood-stove.html" target="_blank">Brick Rocket stove</a> is more efficient and uses less wood, but I don't get the charcoal.<div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif726KsUp-eiaKtLtDokJCGLoEg_U9oLlVvkQe6_gD10YdCTIcHsnTqukZxZrqsr1KZQolVm7EaIGT-ij-ARjcdH9oWRcZ0EySJF5VGmpRJJNSqbWUEU4P_iA8vGLVRJQVc99K8GjDQx2nXak2jShcqx1HjXfEjwdjcdiBu4nARXnAlkpHE2y0scRxyA/s1440/fr_1418.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif726KsUp-eiaKtLtDokJCGLoEg_U9oLlVvkQe6_gD10YdCTIcHsnTqukZxZrqsr1KZQolVm7EaIGT-ij-ARjcdH9oWRcZ0EySJF5VGmpRJJNSqbWUEU4P_iA8vGLVRJQVc99K8GjDQx2nXak2jShcqx1HjXfEjwdjcdiBu4nARXnAlkpHE2y0scRxyA/s320/fr_1418.jpg" width="320" /></a></div><div>When it's time for a cuppa I fill the stove with dry wood, which I've previously cut into kindling and dried in my shed, light it and as soon as it's lit I pop the kettle on. This actually boils a full kettle quicker than my gas stove, so once boiling I remove the kettle. I check all the wood is black and then from a height, to avoid getting steam burns, I carefully pour a mug of cold water in. The result dowses the fire and preserves the unburnt charcoal. I then tip it out, allow it to cool then add it to my stockpile for use later when a BBQ is planned. </div><p></p><p><br /></p><p><br /></p><p></p>Now I usually have two or three cuppas over an allotment day and gain a small shovel of charcoal for each one. It's a win-win for me and I'm using up scrap wood, boiling my kettle and gaining charcoal.<p></p></div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOfvBzdgqE-4Pr8k4BtZP4IDeK8a_IcPb7e4NIlp7u4jT0qP6y0EGz20zgiE-UqRa9EjUOe-thzhgdWVXfzIQ2nHTe8fZU8ey6UVY7zZZBZEcJWkjEqMFOJa2n0MTefMYVL6R6-qGjX6-WfT2GwdahGQoNzrWVbeAAI4ZcYyg9UKt6CDMlkpvQqMqT7A/s1067/Hobostove.gif" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="600" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOfvBzdgqE-4Pr8k4BtZP4IDeK8a_IcPb7e4NIlp7u4jT0qP6y0EGz20zgiE-UqRa9EjUOe-thzhgdWVXfzIQ2nHTe8fZU8ey6UVY7zZZBZEcJWkjEqMFOJa2n0MTefMYVL6R6-qGjX6-WfT2GwdahGQoNzrWVbeAAI4ZcYyg9UKt6CDMlkpvQqMqT7A/w162-h288/Hobostove.gif" width="162" /></a>Charcoal has many other uses in and out of the garden, <a href="https://www.thisoldhouse.com/21017481/10-uses-for-charcoal" target="_blank">this site</a> lists but a few but a quick Google search will find many more.</div>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-41866193212013684282023-04-20T23:20:00.000-07:002023-06-15T07:15:48.603-07:00Dandelion Fritters<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qrIIm1VHw8IME-Y-7KW0PjKQ41bgrOVCgs32b63MeWLM5ETPPGjtubLKz_dfHbiopPb4KanIU1uUHZR_8T93FOBWltyXgrbkh2mmlRRZJUfRzUSpjmM5amN6OFKg4LyMdpGyyjT2y8KW5HQyXNRTLyyaUcTe_Z34wvYR1eQpHD9KJaG75VrUOGf_ug/s1440/1409.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qrIIm1VHw8IME-Y-7KW0PjKQ41bgrOVCgs32b63MeWLM5ETPPGjtubLKz_dfHbiopPb4KanIU1uUHZR_8T93FOBWltyXgrbkh2mmlRRZJUfRzUSpjmM5amN6OFKg4LyMdpGyyjT2y8KW5HQyXNRTLyyaUcTe_Z34wvYR1eQpHD9KJaG75VrUOGf_ug/s320/1409.jpg" width="320" /></a></div><br />Dandelions, as I write this, are in full flower. Brightening the paths and verges everywhere, with a splash of sunshine. A much-maligned genus for its self-seeding habit and classed as a weed in this country. Throughout Europe, it is still valued, used and eaten as a wild herb. It is high in vitamins A, C and K plus iron, manganese, calcium and potassium. <p></p><p>The root is commonly known to be used as a caffeine-free coffee substitute. Chop into small pieces and allow to dry. Then roast in the oven till chocolate brown, cool then grind and use as ground coffee. </p><p>The greens can be used in salads adding a slight chicory flavour, or sauteed in olive oil, adding a touch of garlic and chilli giving a tasty side dish. </p><p>Flower petals can be ground with sugar to produce a pleasing yellow fragrant sweetener, or added to rice when cooking as a poor man's saffron. </p><p>My preferred use for the flowers is this simple tasty recipe:</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLsPkIwcLLf44yZq1ZuqD3SOGPS-K0S4tAEs5KMVYAAEZxEhOgXqT01jIL17XvGRLkim7SAjQ5t9nAUQO_R_sx1yxF4ph7o5eAzPu2aNr90rnSxUaHcGblCNCzUd5fQO52rH8Qk8B6XA3nu8NGQ3wEHUKFX1MTOAi0oT7BAfp8KqbIHeoFI-2B2sQ5A/s4032/1393.HEIC" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLsPkIwcLLf44yZq1ZuqD3SOGPS-K0S4tAEs5KMVYAAEZxEhOgXqT01jIL17XvGRLkim7SAjQ5t9nAUQO_R_sx1yxF4ph7o5eAzPu2aNr90rnSxUaHcGblCNCzUd5fQO52rH8Qk8B6XA3nu8NGQ3wEHUKFX1MTOAi0oT7BAfp8KqbIHeoFI-2B2sQ5A/w320-h240/1393.HEIC" width="320" /></a></div><p>2 cups freshly picked dandelion flowers</p><p></p><p>1 cup self-raising flour</p><p>1/2-1tsp salt depending on taste (I use my <a href="https://lifefoodetcetera.blogspot.com/2023/01/easy-oniongarlic-salt.html" target="_blank">onion salt</a> for a flavour boost)</p><p>1/2 cup water or enough to make a thick batter</p><br /><p><br /></p><p>Wash the flowers in some salted water and allow them to sit in the water for ten minutes to help release any detritus trapped in the petals, then drain well.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSC7VGp3-5168CiWupx7EqXGno4VtqbA43l6R3XTWp3lS5A2OTHMSMk1nBtBlEVS18HI0mVbul60O7D8ncAGjeHrdwmVX13L3LnMajjrbr1oNhpR4F5LnQUhLFupIJed3L8kvcaISRksKnSlgkIOd0yplp5VG3iZpAhMLAMnje2CoNqkZIkSMGPyoXg/s4032/1398.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSC7VGp3-5168CiWupx7EqXGno4VtqbA43l6R3XTWp3lS5A2OTHMSMk1nBtBlEVS18HI0mVbul60O7D8ncAGjeHrdwmVX13L3LnMajjrbr1oNhpR4F5LnQUhLFupIJed3L8kvcaISRksKnSlgkIOd0yplp5VG3iZpAhMLAMnje2CoNqkZIkSMGPyoXg/w200-h150/1398.HEIC" width="200" /></a></div><br />In a mixing bowl add the flowers, flour, salt and water. Mix well to produce a thick batter adding more water if required.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZxFZfcydBVW_y9T6ByyQd8dUp1uJgTcV6_qw6tpjhPVtPEM4oy2q6a54co0oGVBHcAKER7SAE_7Ue0I40cER3K6PO-_Ll90bHf4r4E0WFKPq0nwxgXaMAUhlBFn8V5vgG8RTybwVFyreN1Uznf0TAQn5zWtIM3A2w0vL9kIVPcphPIlRHOwsBhkcOA/s4032/1402.HEIC" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZxFZfcydBVW_y9T6ByyQd8dUp1uJgTcV6_qw6tpjhPVtPEM4oy2q6a54co0oGVBHcAKER7SAE_7Ue0I40cER3K6PO-_Ll90bHf4r4E0WFKPq0nwxgXaMAUhlBFn8V5vgG8RTybwVFyreN1Uznf0TAQn5zWtIM3A2w0vL9kIVPcphPIlRHOwsBhkcOA/w200-h150/1402.HEIC" width="200" /></a></div><br />Heat a heavy-based pan with a little oil for frying. Then add the batter a good spoonful at a time to produce fritters. Fry a few minutes on each side til a nice golden crispy outer is formed. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ph1a_HvFvVMjvs4TvrI6g_ztah6U_ulAAhqDU1ePJli_Db6beo1ZgkiZaSeB2Wkh6qwT_yZYSa7ogw40nZ8GDuX_0RghMPpMFkm8pHsiYrgg2j3Y5Mm5ha4GYUf_SA5RRVY6WyafVy80Ptk3l-YqiwMsPiD4WhzYzHN81BkDJI1EZPU4xy5G0XYQWw/s1440/1408.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ph1a_HvFvVMjvs4TvrI6g_ztah6U_ulAAhqDU1ePJli_Db6beo1ZgkiZaSeB2Wkh6qwT_yZYSa7ogw40nZ8GDuX_0RghMPpMFkm8pHsiYrgg2j3Y5Mm5ha4GYUf_SA5RRVY6WyafVy80Ptk3l-YqiwMsPiD4WhzYzHN81BkDJI1EZPU4xy5G0XYQWw/w200-h150/1408.jpg" width="200" /></a></div><br />Put on paper to drain then serve with a dip or sauce of your liking.<p></p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-28062310939755133422023-04-19T02:18:00.000-07:002023-06-15T07:06:02.187-07:00Greens & Vegetables going to waste!<p> Since becoming dependent on DWP benefits, after losing my job and having ongoing mental health issues I have had to rethink my use and resourcefulness with the foods I can afford. </p><p>In this country, we have a very 'First World' outlook on produce. This is primarily to the detriment of our own farming industry whose profitability has been reduced so much by the significant stores looking to present perfect-looking vegetables and fruit. This in turn puts up the price of our own resources and limits our produce industries. There is so much of what we deem waste that is nutritional and actually good to eat. Outer leaves of cabbages and cauliflower taste the same as the vegetable we are 'preparing' and can be used in the same or even alternative ways. Turnip, radish and beetroot tops find their way to the compost heap and although recycled it is much better to find ways to use these as food in the first place. </p><p>I often find myself saddened looking at other plots compost heaps when I see vegetables I still consider food and still viable going to waste. Even if it is in excess to you or are unwilling to find uses for these vegetables, you could offer them to a local food bank who is always very appreciative of any donations.</p><p>I am now going to list a few examples and how I use them.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWYOXst_BtJM5z6myy6hIb2XGrGYlIYrKlrwoUnjqawcotL-NLUhMw6Buep9dTCN-Wd3TMTaRILsBECb-lY3tKX9MyMn3k9i78jQOS6MMQXn5ZWFvIe2emC19Y3JT9UpXGOMFp67xa5Mtt3BSPcJbMkSeZB3crNLd1ArRv-tKQyjqpFYeGiIejDzdQw/s1440/beetroot%20tops2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1081" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWYOXst_BtJM5z6myy6hIb2XGrGYlIYrKlrwoUnjqawcotL-NLUhMw6Buep9dTCN-Wd3TMTaRILsBECb-lY3tKX9MyMn3k9i78jQOS6MMQXn5ZWFvIe2emC19Y3JT9UpXGOMFp67xa5Mtt3BSPcJbMkSeZB3crNLd1ArRv-tKQyjqpFYeGiIejDzdQw/s320/beetroot%20tops2.jpg" width="320" /></a></div>Turnip, radish and beetroot tops can be separated into the actual leaves and stalks. The leaves I shred and the stalks dice into 1cm lengths. I then bag each separately and seal and freeze. This gives me a good supply of green to bulk out soups and stews used straight from the freezer. Keeping the tops and stalks separated allows for more control of texture depending on what you are using them for later.<p></p><p>Brocolli stalk is tender enough to eat up to about 20-30cm below the green head. Stalks can be batoned and cooked along with the rest of the broccoli. It is also great for stirfry, slaws and salads if cut julienne.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4041I8ilBt31JjybsRXzo1hnvkwfNWvwqK4laasUjrh9Gl0IoC9iMi8wdiLNsNbv6igZ0AMKaxyAoDoTJWFzuge_hI4IWChXUYAJXV18GlA0Bd0VXijShB7w3yRrZUj35C96IJWTbHPXr4bdCQgvmwNyNqvayJqTU0KLBBFBmmIkzL0PL0ZeI7_8n4Q/s1440/beetroot%20tops.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1081" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4041I8ilBt31JjybsRXzo1hnvkwfNWvwqK4laasUjrh9Gl0IoC9iMi8wdiLNsNbv6igZ0AMKaxyAoDoTJWFzuge_hI4IWChXUYAJXV18GlA0Bd0VXijShB7w3yRrZUj35C96IJWTbHPXr4bdCQgvmwNyNqvayJqTU0KLBBFBmmIkzL0PL0ZeI7_8n4Q/s320/beetroot%20tops.jpg" width="320" /></a></div>Cauliflower leaves can be processed into two parts. The leaves can be torn from the central ribs and used as greens the same as above mentioned turnip/beetroot leaves. The ribs can be thinly sliced and cooked along with the cauliflower florets or used in stirfry like I do in <a href="https://lifefoodetcetera.blogspot.com/2023/01/vietnamese-style-cauliflower.html" target="_blank">Vietnamese style cauliflower recipe</a>.<br /><p>Carrot tops taste more like carrots than carrots do! With the addition of chilli, potato and some onion you can make a wonderful spicy green carrot soup. They can also be finely chopped and used to garnish other dishes for a fresh carrot flavour layer.</p><p>Leek and onion tops can be sliced, bagged and sealed then popped in the freezer for later use in risotto, pasta, stews and soups.</p><p>Celery leaves should be used anywhere you would use parsley or to garnish any dish for a freshness layer. </p><p>Fennel leaves and stalks are particularly good with fish or chicken but also with any tomato-based sauce as the mild aniseed flavour brings out more flavour in tomatoes.</p><p>Sprout tops are now a chef's sought-after vegetable as a rare, tender and flavoursome vegetable.</p><p>Outer cabbage leaves can be shredded and frozen for use in soups and stews or blanched then stuffed with spiced mince or a tasty risotto and finished off gratin in the oven.</p><p><br /></p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-19731030638256981642023-04-15T00:41:00.004-07:002023-06-15T07:06:02.187-07:00IKEA vs Cabbage white<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEEzkh-_gsnuLBc2k3pePssWKILbLxCgM5QN9IDclxrBVvDYhOgwR11KHQ_koAtzn4HQIT0ie5KiaaMm9Ak5Qs80YJazwtSBb4vPpaHkChlIysWUhz27SGBfK9RWOmmsvNk76FFkyw7fBGQBNrpFvDvXyXpo2J09D_nJmLXRU2SFWhjEzXMRgOQCc6aA/s1280/butterfly-3478925_1280.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="609" data-original-width="1280" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEEzkh-_gsnuLBc2k3pePssWKILbLxCgM5QN9IDclxrBVvDYhOgwR11KHQ_koAtzn4HQIT0ie5KiaaMm9Ak5Qs80YJazwtSBb4vPpaHkChlIysWUhz27SGBfK9RWOmmsvNk76FFkyw7fBGQBNrpFvDvXyXpo2J09D_nJmLXRU2SFWhjEzXMRgOQCc6aA/s320/butterfly-3478925_1280.jpg" width="320" /></a></div><br /> Growing season underway, you may be planning or starting to sow your Brassicas. Broccoli, Cauliflower and <a href="https://www.rhs.org.uk/vegetables/cabbages/grow-your-own" target="_blank">Cabbages</a> all need some protection from the dreaded '<a href="https://en.wikipedia.org/wiki/Pieris_rapae" target="_blank">Cabbage White</a>'. Although this is a specific genus of butterflies we generalise any white butterfly as a likely enemy on the allotment. Fine netting is the accepted or usual barrier used and is very effective. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89WJBDlwLlGts8asoHfMvsrz7HA4CTh_VnPvr-kRFQ2R1EVR4_Mt8wKspVz23mqTQkG5dfH7nkqZyKxoD90aezt1j4bL68lKpx5SmNewBTjCzxwE5TG9-qOz6dIWbVUgpRBVpUtBmL1i52-l_ksiH0JMTeBIjTdrp1LZdzDelpKIORu1h6vLTMYMhEg/s1280/curtain-1512397_1280.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89WJBDlwLlGts8asoHfMvsrz7HA4CTh_VnPvr-kRFQ2R1EVR4_Mt8wKspVz23mqTQkG5dfH7nkqZyKxoD90aezt1j4bL68lKpx5SmNewBTjCzxwE5TG9-qOz6dIWbVUgpRBVpUtBmL1i52-l_ksiH0JMTeBIjTdrp1LZdzDelpKIORu1h6vLTMYMhEg/s320/curtain-1512397_1280.png" width="320" /></a></div><br />More than ten years ago I was in my local <a href="https://www.ikea.com/gb/en/p/lill-net-curtains-1-pair-white-90111980/">IKEA </a>store and saw they had large net curtains at a very reasonable price, after a quick mental comparison to some netting I'd bought in a garden centre. Ten years on I am still using the same curtains I bought, in IKEA, although the expensive garden netting bought around the same time perished a long time ago. The only treatment I have given them is to place them inside a pillow case and put them on a gentle wash cycle then air dry once a year. These curtains are 2.5m by 2.8m and are sold as a pair at a still reasonable £4.50, they are called <a href="https://www.ikea.com/gb/en/p/lill-net-curtains-1-pair-white-90111980/" target="_blank">LILL net curtains</a> and are a total of 14m2. The very cheapest comparable netting I was able to find on <a href="https://www.amazon.co.uk/AirSMall-Protection-Barrier-Netting-Greenhouse/dp/B086W6G4FW/ref=asc_df_B086W6G4FW/?tag=&linkCode=df0&hvadid=435803060097&hvpos=&hvnetw=g&hvrand=9075910176084792773&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007326&hvtargid=pla-925239064932&ref=&adgrpid=102111104635&th=1" target="_blank">Amazon</a> cost £6.99 for one net the size of only one curtain and had mixed reviews. <p></p><p>So all you need to do is to place some hoops, either water pipe or another recyclable alternative like willow or hazel whips cover and weigh down. These net curtains also make an effective frost barrier when used in place of agricultural fleece.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolgTHdyqYgkupZkl4lGjICezjq-8hGIpea8Ou1Yw036Q-l8i5-CWY06gqnUfoCB5QHe62Z7bu2xiPNSCsAMvVpaeZ-HblL4VR-0yIS2uh4LwEw5zd6ASOxLd2E9SHa7XSUNQn6_2uFIdkpm_lawQhOp2y8Svrxgms14rXeOKh0cfXNA2WC4z4m33pHw/s4032/fr_1323.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolgTHdyqYgkupZkl4lGjICezjq-8hGIpea8Ou1Yw036Q-l8i5-CWY06gqnUfoCB5QHe62Z7bu2xiPNSCsAMvVpaeZ-HblL4VR-0yIS2uh4LwEw5zd6ASOxLd2E9SHa7XSUNQn6_2uFIdkpm_lawQhOp2y8Svrxgms14rXeOKh0cfXNA2WC4z4m33pHw/s320/fr_1323.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: x-small;">example how I make cloche covers, water pipe and bamboo</span></i></td></tr></tbody></table><br /><p><br /></p>Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-1563667953921693732023-04-14T11:15:00.002-07:002023-06-15T06:39:33.554-07:00Gorse flower syrup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTetyVDECgZ8BA3xQZkV6J4WyS0uh0QfiEMCoGQ8wI_82ZdGJqHO9YQ47sexvJrzLMkh85vx3_xae3gt3j7vShc3LR0aDtCSXQ2ad64zCTpEbZaDurBAtyfZRxcQtPaMUr0izwE7zFXbJgwSIKLtZ3g2eG9Uk_cO9rSaLM-ABARHq1AE1GzkStJaYqQ/s1440/fr_1370.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTetyVDECgZ8BA3xQZkV6J4WyS0uh0QfiEMCoGQ8wI_82ZdGJqHO9YQ47sexvJrzLMkh85vx3_xae3gt3j7vShc3LR0aDtCSXQ2ad64zCTpEbZaDurBAtyfZRxcQtPaMUr0izwE7zFXbJgwSIKLtZ3g2eG9Uk_cO9rSaLM-ABARHq1AE1GzkStJaYqQ/s320/fr_1370.jpg" width="320" /></a></div>On the way back from the shops yesterday, I was pleased to see the first of this season's gorse flowers coming into bloom. So I crossed the road and ten minutes later of very careful picking, I had more than a cupful of fragrant flowers. <p></p><p>Gorse flowers produce a coconut and floral vanilla flavour. In my professional life as a chef, I would prepare this primarily to be drizzled over homemade Pannacotta or added to some Prosecco or crisp Cider for a refreshing seasonal spritzer.</p><p>The syrup is very easy to prepare and once made can be stored for months in the fridge.</p><p>I posted a visual recipe on Instagram but here it is for my readers:</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1aAloCXRAaVmCqKa_wGfIJd_0ITk-vVYu0eXWIlOIdZEAE953LSO7IwNxBibNhYEZro8lEVTs-IiRGnEW7alDLrbLkzWZpXMiV5IRg0deyiFmWeaqcIo910-ikGf2O6PEKWj00TexHqx8SLQDQCE7uoPfiG7A3idyXfif9TcrwPvNwcgaiSLQ63lMA/s1799/fr_1380.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1799" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1aAloCXRAaVmCqKa_wGfIJd_0ITk-vVYu0eXWIlOIdZEAE953LSO7IwNxBibNhYEZro8lEVTs-IiRGnEW7alDLrbLkzWZpXMiV5IRg0deyiFmWeaqcIo910-ikGf2O6PEKWj00TexHqx8SLQDQCE7uoPfiG7A3idyXfif9TcrwPvNwcgaiSLQ63lMA/s320/fr_1380.jpg" width="256" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pq3U635M8oWpc7MBL7JWsyPQVlobhJBbPicAgqCqAIELQ8d2GKGaMfx45iBUfiO12pViYJbgNRUXCmlNhkjlfVGwOGufwAKjHcr5-zKRfchrIpSvzICIenVqi2yyJRnx2RktD27rP98MbwZJhRn7ndK2qz_eJNgJ6KmIfXsFFN9rEBsBqPTbuP5iXg/s1799/fr_1381.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1799" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pq3U635M8oWpc7MBL7JWsyPQVlobhJBbPicAgqCqAIELQ8d2GKGaMfx45iBUfiO12pViYJbgNRUXCmlNhkjlfVGwOGufwAKjHcr5-zKRfchrIpSvzICIenVqi2yyJRnx2RktD27rP98MbwZJhRn7ndK2qz_eJNgJ6KmIfXsFFN9rEBsBqPTbuP5iXg/s320/fr_1381.jpg" width="256" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmOTHI1Fq1-3o07iVtfWhHquO40lehPzntLTVHUjK_n_GZdU911sz0gPezsBbOIqwRaL47e2HAjXZBNXZwlFyqhdedZ2tAEytDtNay1UmKgp1xNVVXcoP3YeYT2RLP2Q57v9FYJIHEqso8JPwmqJXIkD4b4khF2rw_I5G5Me9mmcVpT_KcRluUTQOuQ/s1799/fr_1383.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1799" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmOTHI1Fq1-3o07iVtfWhHquO40lehPzntLTVHUjK_n_GZdU911sz0gPezsBbOIqwRaL47e2HAjXZBNXZwlFyqhdedZ2tAEytDtNay1UmKgp1xNVVXcoP3YeYT2RLP2Q57v9FYJIHEqso8JPwmqJXIkD4b4khF2rw_I5G5Me9mmcVpT_KcRluUTQOuQ/s320/fr_1383.jpg" width="256" /></a></div></div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjra7hoGYSCiZybk1KB6db84kNx2pB7ySJm8KbTbpwE3yveNyZ417iL-yL0IvG-oq-ZtAmzwPL24sppuyaF0Wx2xcZDvxkEf6xqVyBXAPSOb24EqEYr-I8FborTPKQGrtC9OXttzFnRyDV9y1JyZEsAV8Z8xRSBlfpF61lWRppCXptvXkhvlcqm7Gfilw/s2592/fr_1371.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="1944" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjra7hoGYSCiZybk1KB6db84kNx2pB7ySJm8KbTbpwE3yveNyZ417iL-yL0IvG-oq-ZtAmzwPL24sppuyaF0Wx2xcZDvxkEf6xqVyBXAPSOb24EqEYr-I8FborTPKQGrtC9OXttzFnRyDV9y1JyZEsAV8Z8xRSBlfpF61lWRppCXptvXkhvlcqm7Gfilw/s320/fr_1371.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIHNCZbexHkmBuUKS4FT5wetlUrwAP6sbbv9BnBWlqVSVBm57yFBAz7yUp-2Jvux7L2BcakMNph9TjUZo8hciGthF2qS9RgKSNfNPMmiYvF8Pb58MIAWFHbEC_rNAYLN5WmiPuAFuP5Aps9GyZxdsfxcmEWhaG2AmmmnOD0sOlyKhRcl3Qi3tiYnCHg/s2195/fr_1375.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1901" data-original-width="2195" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIHNCZbexHkmBuUKS4FT5wetlUrwAP6sbbv9BnBWlqVSVBm57yFBAz7yUp-2Jvux7L2BcakMNph9TjUZo8hciGthF2qS9RgKSNfNPMmiYvF8Pb58MIAWFHbEC_rNAYLN5WmiPuAFuP5Aps9GyZxdsfxcmEWhaG2AmmmnOD0sOlyKhRcl3Qi3tiYnCHg/s320/fr_1375.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaYVlJldhVumP_KBnXgmKPnZeh5-Q_kvpZnqMDyvMITO15hIhPk8YzMTsOUkJkqMN_vCWfdWXmaxnXexh3bbo3OgiZLOUTozOf0GUVUCMHw6LtDuJG4nh-gl0HDFYC6rv4HOFWVgWce6e1LjEX-BrPgB5U0ixOOeFgiRN8SkAVUOKSKAg29t2oGZ2UA/s2592/fr_1376.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="1944" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaYVlJldhVumP_KBnXgmKPnZeh5-Q_kvpZnqMDyvMITO15hIhPk8YzMTsOUkJkqMN_vCWfdWXmaxnXexh3bbo3OgiZLOUTozOf0GUVUCMHw6LtDuJG4nh-gl0HDFYC6rv4HOFWVgWce6e1LjEX-BrPgB5U0ixOOeFgiRN8SkAVUOKSKAg29t2oGZ2UA/s320/fr_1376.jpg" width="240" /></a></div><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFICyo6WxrCPzfFYc6G6XuOcTAw_vO95GC8lK2ZRv-ndto1Jck9fYD71CysK4_7jdfN63F0_zGW9-PYbkqgYtDBzM5j3QWmLEOqPigo5L7cqBkZzwnx6ppswM9yaWGdS4NjIkT8xZF7qwd0KpU903dg6B2SV-zVGwRL8twsGkhhEVTfZzv2_nkOl5GUw/s1799/fr_1386.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1799" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFICyo6WxrCPzfFYc6G6XuOcTAw_vO95GC8lK2ZRv-ndto1Jck9fYD71CysK4_7jdfN63F0_zGW9-PYbkqgYtDBzM5j3QWmLEOqPigo5L7cqBkZzwnx6ppswM9yaWGdS4NjIkT8xZF7qwd0KpU903dg6B2SV-zVGwRL8twsGkhhEVTfZzv2_nkOl5GUw/s320/fr_1386.jpg" width="256" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitr1o-Pj4rnJClC27qRSieOKV-xx39GJVuwEvSPnWj4m_qh_MUlEaFHrrZ_-8meHjIC9nvYfh3D-mbnzseKHrrlSrdF4Z3u64mm5vTCuSxIXPFgpBs8IKjPlMTxeOsW4LmbTgY8EilCxpwassD8secRNWY-D2QU0MGxVO22MzeEWrICbty-y3kPycCyQ/s1795/fr_1387.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1795" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitr1o-Pj4rnJClC27qRSieOKV-xx39GJVuwEvSPnWj4m_qh_MUlEaFHrrZ_-8meHjIC9nvYfh3D-mbnzseKHrrlSrdF4Z3u64mm5vTCuSxIXPFgpBs8IKjPlMTxeOsW4LmbTgY8EilCxpwassD8secRNWY-D2QU0MGxVO22MzeEWrICbty-y3kPycCyQ/s320/fr_1387.jpg" width="257" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJw20o9pUTaLJ9pJ1UaiRuDUwfM3MZfqDmok3Xj3tv1dRWR-PPPnnZ7oDzF3EIfXbUcZ_QvUe_VwunEq83UFxmK9IpfMQdHhx2e9DIl_rIf5Dbuxi8E9PuWbXwUzztI_YdkDV5P_5PS6utor3fqmc0OP3oKUamGfqRAL8T_79ovPYntgeo0SRcZGElg/s1799/fr_1388.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1799" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJw20o9pUTaLJ9pJ1UaiRuDUwfM3MZfqDmok3Xj3tv1dRWR-PPPnnZ7oDzF3EIfXbUcZ_QvUe_VwunEq83UFxmK9IpfMQdHhx2e9DIl_rIf5Dbuxi8E9PuWbXwUzztI_YdkDV5P_5PS6utor3fqmc0OP3oKUamGfqRAL8T_79ovPYntgeo0SRcZGElg/s320/fr_1388.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglCvPx5lfBA-Y1ifDT_1HX23i3_Qn81ahKnXHwF_K3A9BuBBHffmhiENFNxhVXA-VJL3GbitQxVxMcRC0DP2zaXgHRCGzIO7msmpzp723gm97SncR1XaXkZaeGhctaOclElB4L87024LLxeahkf026xW7H0mmQnQ_4K54mEpdepMaY4DciklDNIwXsSQ/s4032/gorse%20syrup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglCvPx5lfBA-Y1ifDT_1HX23i3_Qn81ahKnXHwF_K3A9BuBBHffmhiENFNxhVXA-VJL3GbitQxVxMcRC0DP2zaXgHRCGzIO7msmpzp723gm97SncR1XaXkZaeGhctaOclElB4L87024LLxeahkf026xW7H0mmQnQ_4K54mEpdepMaY4DciklDNIwXsSQ/w640-h480/gorse%20syrup.jpg" width="640" /></a></div><br />Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0tag:blogger.com,1999:blog-3015798072118276744.post-3241771119820375532023-04-14T10:49:00.002-07:002023-06-15T07:06:02.186-07:00Reuse and Recycle<p> From autumn through to spring, we get a lot of pruning and trimmings from general maintenance of our allotment and garden plots. I have already covered in an <a href="https://lifefoodetcetera.blogspot.com/2023/03/to-burn-or-not-to-burn.html" target="_blank">earlier article</a> what I use woody trimmings and prunings for, but this still leaves long grasses, reeds and pampas-style grasses which need cutting back each season. I have a wildlife pond which I am very proud of, which gives me endless joy and an army of frogs who devour my snail population. Around this, I have reeds and pampas grass which I raise to the ground in January. Instead of throwing all on the compost heap, I retain a bucketful of the longest and leave it in a corner to dry for later use. March-April is always a time when once early planting of seeds is done there are times in between weeding that I catch up on some minor maintenance. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijVwRZjqtzjwb1-E0J3-fTsnpKGr_FQixLFx8jiXX7jQTJNz3u42OUDIhRNZc_6Loc41TCaqo76G4CacgLV7wusNcby1kz9SwBDTVjvF7UNpTx3JqSGHHweWy0_nRBZBiO65nk6bNXnLv_JEsT1chEecNeL-YomH4oH2akXyRH0oUbHKrrb5VniSRvA/s4032/basket.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijVwRZjqtzjwb1-E0J3-fTsnpKGr_FQixLFx8jiXX7jQTJNz3u42OUDIhRNZc_6Loc41TCaqo76G4CacgLV7wusNcby1kz9SwBDTVjvF7UNpTx3JqSGHHweWy0_nRBZBiO65nk6bNXnLv_JEsT1chEecNeL-YomH4oH2akXyRH0oUbHKrrb5VniSRvA/w150-h200/basket.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijVwRZjqtzjwb1-E0J3-fTsnpKGr_FQixLFx8jiXX7jQTJNz3u42OUDIhRNZc_6Loc41TCaqo76G4CacgLV7wusNcby1kz9SwBDTVjvF7UNpTx3JqSGHHweWy0_nRBZBiO65nk6bNXnLv_JEsT1chEecNeL-YomH4oH2akXyRH0oUbHKrrb5VniSRvA/s4032/basket.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><div><br /></div>A few years ago around this period, I found 2 hanging baskets whose weavings had perished. I sat on my bench with prunings by my side and in under an hour had re-wove both which are still going strong today.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguA191xulaXnIPugXJRS6R9_f6pX82zqpSbHwAibKgr5l1tyzY6YgUt4fpJSvkUn0zEgoF19puVtSQKoVIZlgq6vN5v4cRNK1mAbJWH3I57fy9e780em-3Klt-0JTKoqZ20eY6qXacCqmucOjvestFhmlT4uvo2aRFfwCykcTSgR1W9Zfa5GWr1oBxaw/s4032/baskets.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguA191xulaXnIPugXJRS6R9_f6pX82zqpSbHwAibKgr5l1tyzY6YgUt4fpJSvkUn0zEgoF19puVtSQKoVIZlgq6vN5v4cRNK1mAbJWH3I57fy9e780em-3Klt-0JTKoqZ20eY6qXacCqmucOjvestFhmlT4uvo2aRFfwCykcTSgR1W9Zfa5GWr1oBxaw/w200-h150/baskets.jpg" width="200" /></a></div>Last week I found another sad case which upon moving collapsed utterly! This was a very poor candidate for repair as one of the spokes of the frame had rusted and broken off. But undeterred I carried on and with a bit of patience restored even this sad case for another few years. <div><br /></div><div><br /></div><div><br /></div><div>Now please don't misunderstand, I don't really need the baskets but find it difficult to throw away something I know I can repair. Especially in the current financial climate, I think we could all be a little less wasteful and reuse and recycle more often. Plus it's free, passes the time and is quite satisfying.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbNY3JucOVvC1ie9pIt4MgiyBfo9z2C8BXiEK0zBrKojcxbSbW18PVY9J1Jz_mp7DdMpE4kNtSkuhjOJvI6kIJhvFkgh6skdPUaqZAUwXVytWGCVtRxjuLiF1jhkEubrL8xwKWKQwuD--xLGN_ip2GRsHHQnSVa0Ig6x4Bu4bANeDGNmJ8vBOuA-jhw/s1228/Photo%20strip.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="1228" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbNY3JucOVvC1ie9pIt4MgiyBfo9z2C8BXiEK0zBrKojcxbSbW18PVY9J1Jz_mp7DdMpE4kNtSkuhjOJvI6kIJhvFkgh6skdPUaqZAUwXVytWGCVtRxjuLiF1jhkEubrL8xwKWKQwuD--xLGN_ip2GRsHHQnSVa0Ig6x4Bu4bANeDGNmJ8vBOuA-jhw/w640-h202/Photo%20strip.jpg" width="640" /></a></div><br /><p></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYjn3PohnewSeRdODQba7o5Y1QVWaCiKUlfU1S0nsekWtp3mErFyWcYtYSRViUeSMQ7pZ0HNSpACq7lLPfDOWebUaFYfmQnh0-rQ4fzD2SiGlq3_VHUdHMmGIJIaRX1Yl1y-n0m8lppaOml7_iPtzoRFebG5NznvtMsuRyTsQCXgbyLWzwzkTbatafNA/s4032/renew%20basket6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYjn3PohnewSeRdODQba7o5Y1QVWaCiKUlfU1S0nsekWtp3mErFyWcYtYSRViUeSMQ7pZ0HNSpACq7lLPfDOWebUaFYfmQnh0-rQ4fzD2SiGlq3_VHUdHMmGIJIaRX1Yl1y-n0m8lppaOml7_iPtzoRFebG5NznvtMsuRyTsQCXgbyLWzwzkTbatafNA/w300-h400/renew%20basket6.jpg" width="300" /></a></div><br />Marco Palumbohttp://www.blogger.com/profile/10934056920165734974noreply@blogger.com0