Starting the day properly. 😃
I like to have something fermented along with my breakfast. Usually this means sauerkraut, but sometimes other things like fermented beetroot.
This morning I opened the first jar of my latest batch of sauerkraut. It had a wee addition to the usual ingredients: GARLIC! It was great. 😋 I may never go back to plain sauerkraut.
Yesterday, my OH was preparing kidney for #Neachdainn, our Scottish Terrier. She left some bits aside, in a Tupper container, to deal with later. They were forgotten about, and sat in the (heated) kitchen overnight. Not knowing the contents I opened the container this morning.
THE SMELL WAS UNBELIEVABLE!
The odour could knock-out a skunk at 100 metres, no problem.
"The planes will fly! There will be clean drinking water. There will be adequate supplies of glucose, milk solids and whey to make the Mars bars we need."
Boris Johnson 17/07/2019
Along with everything else Boris says, I hope he is wrong about Mars Bars. Mars Bars are such disgusting rubbish running out of them would be a good thing. Suffering a no-deal Brexit would *almost* be worth it.
#Neachdainn is a terrier, but he is always ready for a Scooby Snack.
Although, I don't mean a Glasgow Scooby Snack which "consists of a hamburger, a sliced sausage, a bacon rasher, a potato scone, a fried egg and a slice of processed cheese, all contained within a floured hamburger bun and accompanied by tomato ketchup and brown sauce."
Ayrshire Earlies (potatoes) have been given EU Protected Geographical Indication (PGI) status.
That is great news.
However, I'm not sure at all what happens to this status when Scotland gets dragged out of the EU along with the rest of the UK (on Halloween probably).
Well, as I suggested elsewhere on this thread I did make some fermented beetroot *without* garlic. I have been eating this version for about two weeks. My verdict: it is a bit boring without garlic. It doesn't have any kind of kick. It isn't as sour as sauerkraut, and the beetroot flavour is nice, but a bit bland.
The garlic will be making a comeback for the next batch of fermented beetroot. OH even suggested making fermented garlic, sounds enticing.
Lurachan - allium ursinum - wild garlic
Last week my OH harvested loads of wild garlic (it grows all around the house), minced it in the food processor with olive oil and packed it into jars. Fantastic! We will be able to enjoy it all summer long.
It is really good as a condiment, and for flavouring in things like soft cheese.
Currently experimenting with homemade fermented beetroot. We had the first batch this morning.
OH reckons I over did it with the garlic, I think that isn't possible. 😃
Tastes great, looks fantastic and repels vampires from 100 metres plus. I'm happy. A full (easy) recipe coming soon.
Bryce Cunningham of Mossgiel Farm produces non-homogenised organic milk from his Ayrshire dairy herd, in Ayrshire. The herd only feed on grass, and it is now possible to buy in glass bottles.
Not sampled any of his products, but they all look great. I hope he does well.
As some of you may have guessed Mossgiel Farm had a very famous former tenant (further clue: check the face on the milk bottle).
I came across an interesting suggestion regarding digestion. It was suggested that you shouldn't drink a lot of liquid during or immediately before/after a meal. The reason being that the liquid will dilute your stomach juices, making digestion much more difficult.
I have no idea if this is correct, but it does have an air of plausibility about it.
We really like having a half avocado with breakfast. However, it is always disappointing to find problems with the avocados, which happens frequently.
Today's avocado was a case in point; it had been bashed at the pointy end and, as a result, the whole thing was foostie. This had happened even though the avocado was in one of those egg-box-type packages.
I don't know if this is the supermarket's fault or customers giving the avocados a "good squeeze".
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