Moderate Rain, 16°C
Right: Goat horn peppers (mixed with some red jalapeno and brown Ethiopian peppers) and garlic six days into fermenting.
Left: Aleppo peppers and garlic on their Day of Bizzing.
Both have salt and sugar by eye/to taste (2:1 ratio). Put a splash of fermented pickle juice into the aleppos…
As a bonus, they can both be used to disperse crowds in case of emergency.
Clear Sky, 11°C
Roasted peppers from twin dog farms… four pounds seemed like a ton but once they were roasted peeled and cut up they only made like a quart.
Clear Sky, 14°C
I heard eating broccoli and mushrooms together is good for you. Well I guess we’ll just have to see about that…
Ham, broccoli and mushroom in a quiche-like, frittata-ish thing that was quasi-stolen from Cook’s Country.
Broken Clouds, 18°C
So, Green Star had fresh lamb at the farmers market, and Imarra Bros Farms had tons of mustard greens and kale. So, I figured I had no choice: I was required to whip up some tasty, tasty cultural appropriation. Lamb curry (my pale imitation of the occasional special lunch at Curry in a Hurry) and what I think is a pretty darn tasty version of saag aloo (for an Anglo, anyway).
It worked out! Tara is already scheming on ways to hog the leftovers, so job well done, I guess…
Johnny Disaster 