Year: 2020

Roasted garlic, sourdough breadcrumbs soaked in vinegar, parsley and a lot of elbow grease in a beautiful marble mortar. Swipe to see the stages, the finished sauce and my mini sous chef.
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We ate it on roasted root veg, but I’d pretty-much have it on anything!
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The combination is traditional Catalonian and taken from Honey from a Weed. I wrote about this book in my blog post earlier this week. You can find a link to the article (in which I read to you!) in my profile.

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My first try of fegatelli. These are a Tuscan food that’s been eaten since at least the 14th century. Chopped and flavoured (with fennel seed and bay leaf) pieces of pig liver, wrapped in caul fat.
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I cooked them in the oven, sat a top some local autumnal veg.
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They were so good. Lots of wonderful fat that soaked into the veg, deep liver, aromatic herbs and just enough salt. I am consistently astounded by how good meat products are here. Thank you @lavalledelsasso
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Liver so very often turns people off. These could be the cure 🙂

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Honey from a Weed is a book with such wisdom *and* such beauty. An ode to real food and lives fully lived. Having finished it, I have written a ditty to it. You can read, look and listen (I included two audios) via the link in my profile.

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This is my Boza after just one day of fermentation…it’s gone bonkers! Several hours after I took this pic, I open the proofer again to find it had overflowed and I had a mess to clear up…
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Boza is a traditional Turkish drink. This is the first time I’ve made a fermented drink out of cooked carb – in this case millet. Ostensibly, I’m doing it for my son, who we’ve seen wonderful strides with, health-wise, since starting on a lectin-free diet. Millet is lectin-free and he loves my fermented drinks!
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Really though, I’m doing it as much for me..there’s just such a wonderful alchemy to fermenting, and fermenting something new – a challenge, that have to use my nous with – brings me so much joy.
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I hope we’ll be drinking this soon!

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Have you tried black fermented garlic paste? It is goooood. To me, it tastes like a heavenly umami-laden smooth prune paste. I hadn’t heard of it until last week and now, of course, I want to make it…but a quick online search makes me realise it’s complicated!
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Here it is, a top ricotta, a top left-over sourdough pancakes.
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I often intentionally make too many pancakes, so I can snaffle them out of the fridge and make myself a treaty supper…like this one.
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There’s a tiny bit of fermented garlic paste left in the jar. I might get to taking a vid of it to show you before it goes.
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AND the recipe for my sourdough pancakes is this month’s #ancestralcookup. The recipe is in my profile.

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Chestnuts have historically been one of the most important foods to Tuscans. There are vast tracts of the trees here and often the carbohydrate-rich fruit was the only thing that was available for sustenance during harsh times.
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They are an amazing food – gluten-free, starchy and sweet. I most often use chestnuts ground into flour, but I thought I’d have a go at cooking up some of the dried nuts. I half-followed a recipe from a locally-authored cook book, using onion, wine, stock, bay and fennel.
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Here’s the result. You can see how I did it in my story today, where I walk through the process. This stash will last us the best part of a week – they are so very sweet that topping your meal with three or four is enough. Isn’t the shine on them in this pic wonderful?!

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What emotion do you feel most often in your kitchen?
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For me it is joy.
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I believe in joy.
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I believe joy has immense power to facilitate sustainable change.
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And so, when I write about my passion, the image of dancing with our food jumps into my head.
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I hope you get to dance with some food today 🙂
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This is a quote from my article “What is Good Food”. It’s linked in my profile if you want to have a read.

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Brains attempt #2. This time, in the hope of having them less squidgy, I followed the prep instructions in #nourishingtraditions. Then I coated them in millet flour with sage and oregano before frying here in tallow.
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They are captivating to watch frying! Video in my story today, plus, whilst I was waiting, I took a quick vid of the #tuscanhills I can see from the kitchen window…because when I’m not looking at food, I’m usually looking out there!

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Do I eat processed foods? Damn right I do! Take a look at my breakfast:
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Fermented millet and sorghum porridge – I ground the grains and added water and sourdough discard before leaving to ferment overnight.
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Goat milk kefir – I fermented raw milk using kefir grains.
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Nuts – I soaked the almonds and walnuts in water and salt for a day, before draining and dehydrating.
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You can also see ground cacao bean (fermented in its processing) and ghee (heated to remove the milk protein).
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This is processing as it should be: Ancient practices, simply applied. This type of processing enhances food; it removes toxins, makes it more digestible, increases its power.
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Industrial processing was created with profit as its focus. It keeps us in our place. It creates harm.
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Swapping industrial processing for ancestral processing could change everything.
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And. It. Tastes. Amazing. 🙂

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