Month: June 2023

I thought the joys of soft-boiled eggs were universal. Then, I started talking to @farmandhearth and realised that not everyone does (or even knows that others do) this to their eggs!
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She asked:
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But don’t you get shell everywhere?
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How do you eat it?
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I’ve been promising I’d share a video showing how ‘us Brits’ get into our soft-boiled eggs, so here’s one I snapped as my morning tummy was rumbling!
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Have I convinced you (or were you already convinced?!)? Soft-boiling is so easy (put egg in water that almost covers it, bring to boil (no lid), turn down to a strong simmer, cook for three minutes). Try it – a runny yolk is amazing with bread dipped in!!
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Are you a soft-boiler?! Aren’t they great?!
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I’m trying to up my morning protein: I’m now often soft-boiling two eggs for breakfast, instead of this one here. Protein at our first meal is so important: if you’d like an email in your inbox next week with 16 ideas on how to get a protein-rich breakfast, you can sign up for my newsletter at ancestralkitchen.com/newsletter (link in profile).

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Healing is hard.
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But, for us, the possibility of achieving it naturally far, far outweighs the ‘sentence’ that you can end up with if you go the standard medical route.
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We embarked on the GAPS protocol as part of our quest to heal our son. All three of us learnt so much in those two years. And it was a platform for more healing, which continues to this day.
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Listen to today’s @ancestralkitchenpodcast to hear a personal take on two years of the GAPS diet. We talk about why we started the protocol, how we organised our kitchen, our practical routines, what we found challenging, what results we experienced, how we transitioned off GAPS and how our healing has moved on since then.
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If you’ve ever thought “perhaps GAPS is for me?” or wondered about the power of healing diets, this is the episode for you.

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Sometimes, leftovers outrank the original dish, right?!
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That’s what we have here with goetta, a Cincinnati dish made from oats, pork and onions. I stuffed all our leftovers in a loaf tin, let them set, then cut slices off. Now I’m frying them in lard. And as I heard @sandorkraut say on a recent @taste podcast, “Everything is better with lard”!
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More pics in my story today. Check my post two back for more goetta details.

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They’re alive! Microbes, doing their job in my ancestral ale, just like they would have done in the kitchens of females in my home country, the UK, five hundred years ago.
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This ale is kitchen-made, grain malted at home, starter culture created here, glass bowls, saucepans and jars used.
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I learn something new with every batch. This time, I’m using the spent grain in three, quite different, sourdough breads. I’ve taken tonnes of video…you can see it all in my story today.

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