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Calcium and Vitamin D Supplements Still Don't Work, New Study Says1 month ago in Genomics, Medicine, and Pseudoscience
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The Site is Dead, Long Live the Site1 year ago in Catalogue of Organisms
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The Site is Dead, Long Live the Site1 year ago in Variety of Life
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Does mathematics carry human biases?3 years ago in PLEKTIX
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A New Placodont from the Late Triassic of China5 years ago in Chinleana
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Posted: July 22, 2018 at 03:03PM5 years ago in Field Notes
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Bryophyte Herbarium Survey6 years ago in Moss Plants and More
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Harnessing innate immunity to cure HIV7 years ago in Rule of 6ix
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WE MOVED!7 years ago in Games with Words
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post doc job opportunity on ribosome biochemistry!9 years ago in Protein Evolution and Other Musings
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Growing the kidney: re-blogged from Science Bitez9 years ago in The View from a Microbiologist
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Blogging Microbes- Communicating Microbiology to Netizens9 years ago in Memoirs of a Defective Brain
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The Lure of the Obscure? Guest Post by Frank Stahl11 years ago in Sex, Genes & Evolution
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Lab Rat Moving House12 years ago in Life of a Lab Rat
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Goodbye FoS, thanks for all the laughs12 years ago in Disease Prone
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Slideshow of NASA's Stardust-NExT Mission Comet Tempel 1 Flyby13 years ago in The Large Picture Blog
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in The Biology Files
A plant pundit comments on plants, the foibles and fun of academic life, and other things of interest.
Relief from winter doldrums: 4. Fun in the Kitchen
Yes, the Phytophactor likes to cook and make things in the kitchen having had the fortunate childhood background of parents who cooked and still did lots of "old fashioned" things like canning fruits and vegetables, making katsup, jam, & jelly, and smoking their own bacon and ham. Once you know what the real stuff is like, and have the satisfaction of having made it yourself, the commercial facsimilies seldom compare well. A surplus of red currents and cranberries long stored in the freezer were turned into a wonderful jelly. A stash of black and yellow mustard seeds and a bottle of stout that was not to my liking were combined into a stout mustard. A big pot of mulligatawny soup was made to keep us fed a couple of days during our busy week. And lastly a whole array of items were combined into a batch of home made Worchestershire sauce, and even more amazing, everything needed (tamarind concentrate, molasses, soysauce, anchovy fillet, cardomom, chile de arbol, cinnamon stick, garlic, ginger, onion, sugar, pepper corns, cloves) was in the cupboards! This amazing recipe came from Saveur magazine (Jan. 2009), and is well worth the effort, but the 3 week wait while it all steeps challenges the patience. And the frigid weekend passed without hardly a moments boredom.
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