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"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.

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."

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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).

My mother used to always say to me: "don't shovel down your food".

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.

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Making some Cajun spice.
Accidently snorted some.

Folks, don't do drugs.

Wild harvest

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.

Highland Haggis Festival
Sunday April 7th 2019
Spean Bridge, Lochaber

"Celebrating the diversity of Scotlands's most loved Haggis alongside a huge variety of wonderful Scottish made food and drink."

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".


My OH is looking after the neighbour's hens again. Two of the hens are laying monster eggs. The two eggs, pictured, 1 & 2 from the left, weigh 104 grams. The other eggs weigh around 64 g.

All the hens are around the same size. The SuperHens must've discovered a source of kryptonite somewhere. 🐔

Here's what you lot missed...

Thickened with ground almond, smoothed with homemade yoghurt and flavoured with: cumin, coriander, paprika, garlic, chilli & poppy seed.

Scoffing part two today.

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I made some paneer, last night. I drained it overnight, and it is ready for use today.

First stage for making Balti Chicken Paneer.

Oh boy, I can't wait.

It's going to be a race against time.

I have 1½ jars of sauerkraut left, but the next batch hasn't finished fermenting.

Breakfast time will be bleak without our daily sauerkraut.

Come on you lactics.

I tried something new, prepared mustard with coriander seed.

I may have overdone the coriander.

Oh well, I'll be enjoying it for the next three weeks, at least.

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