But I'll give y'all a pretty & colourful picture of coffee since I'm currently drinking that to decompress before the next round. This has to deal with venison & sausage making & I'm not sure it's going all that well. You've been warned. Continue reading at your own risk.
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I greatly enjoy lo mein, but had never prepared it before. Found a recipe online via Recipetineats.com, which is based out of Australia, that came out smashingly!
There's something rather cathartic about playing with one's food, for lack of a better term. It's the hands-on process. If you're a baker you might find joy in working the butter through the flour with your fingers or kneading the dough by hand. Or perhaps you've mixed your meatball recipe or lasagna with your hands.
Came across this article from Smithsonian Magazine entitled, You Can Eat Your Christmas Tree: Here's How To Do It, just after Christmas. I was intrigued, to say the least, so of course I clicked on the link.
UK-based artisan baker and cook Julia Georgallis published a cookbook entitled, How to Eat Your Christmas Tree. Thirty recipes along with sustainability tips surround Christmas & live Christmas trees. The article supplies three recipes from the book. Christmas-Cured Fish, Christmas Tree Pickles, & Christmas Tree & Ginger Ice Cream. It was fascinating to read that the different types of trees have different tastes. Fir is rather zesty, Spruce is orangey or also vanilly, while Pine is floraly. Cedar & Cypress are poisonous & should never be used. Our tree this year is a Fir. But we also have plenty of pine tree's since I live in The Pine Belt. I probably won't do the fish, because fresh fish isn't easy to come by here (it's all been frozen first), but I certainly want to try the other two! And perhaps our local library will get a copy of this book in & I can see the other recipes. |
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January 2021
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