Bärlauch drying to be made into pesto.
Oh my, this is a good drink.
- juice of two limes
- dash of salt
- pint (500ml) of soda water
Ever since I bought Peter a little thing called The Hungover Cookbook, I’ve been wanting to try a recipe in it for something called Shakshuka, which is a single pan dish of spicy tomato sauce and baked eggs.
Continue reading “Eggs for breakfast, lunch and dinner”
Books have always fascinated me, especially old ones since they tell so much about the previous readers. Dog eared pages, margin notes, bookmarks, and newspaper clippings tucked between pages are always great finds. Few things in life are better than finding century old pressed four-leaf clovers. But books are only so useful, since a person can’t reasonably eat them for breakfast.
Cookbooks are a compromise, and my favourites are splattered with bits of recipes, whipped up in a hurry, perhaps 60 years ago. This is important trace evidence that the recipe might be good.
When I was little, my family used to eat green onions from the garden like carrot sticks. Here is my first one of the season.