I'd like regular ancestral cooking emails!
Here’s what’s on this plate, from 2 o’clock, clockwise:
Left over fermented oat porridge (method on my homepage)
Crisped-up home-cured lardo (Italian pork fat – recipe in my newsletter tomorrow)
Local salad and tomato, topped with sauerkraut (recipe on my site)
Liver pate (recipe from @almostbananas)
Sourdough rye ‘borodinsky’-style bread (included in my course over at @thefermentationschool, link in profile) soaked in lard left from the crispy lardo pan!
All of this (aside the tomato) was pre-prepared. Having things sitting in my fridge, waiting for me to put together is *such* a vital part of my kitchen.
Make too much. Make in bulk. Make it routine. Use the fridge. Use the freezer.
And Ferment! All my carbs here are fermented and the fat and cabbage are too.
What’s waiting for you in your fridge/bread bin today? I’d love to know!