Been growing French breakfast radishes on my balcony for weeks, and this is the largest one yet. How do I know when it’s ready? #gardening
open call for food zine
In the midst of our collective quarantine, I’m fighting against my lack of motivation by putting out an open call for a zine. My relationship with food/eating/cooking has changed dramatically in these weeks of physical distancing, and I want to document my experience alongside that of others. Looking for text, images, lists, recipes, for a digital zine which will be shared freely. Please share this fwd. More info here: https://zine.alicestrete.me/
Tangerine and lemon zest kombucha came out really really fizzy and tasty. After 2 days in the fridge for 3f, top blew off when opened, worth it however! #fedikitchen
Trying to keep myself happy by baking and not use too much of any ingredients in one dish. Found this lovely, low resource sponge cake: 200g flour, 150g sugar, 2 eggs, 125ml milk, 100g butter, 1tsp baking powder, pinch of salt, few drops of vanilla. Mix dry ingredients, then wet, then together. Pour in pan and top off with any frozen fruit you may have, I used raspberries. Anyone got something similarly enjoyable and low-resource to share?
seeds I am giving away to UK people: [boost pls!]
these are all from opened packs I've not used all of:
- cayenne peppers
- corno di toro mixed (sweet) peppers
- ildi tomatoes
- orange berry tomatoes
- kelvedon wonder peas (early dwarf var.)
these are ones I've harvested the seeds of myself:
- sweet peas [white flowering]
- Apache chilli peppers [good for growing indoors!]
I'll pay postage, DM me if you want any
Been reading lots of book on food politics/history/economics and so on in the past few years, but am a bit tired of getting American perspectives on these issues since I don’t even live there. Anyone got recommendations of books focused on Europe primarily, but also other non-American regions? Do share!
Currently reading: “I dream about the restaurants of the future, where you go not just for an injection of new flavors and experiences, but for something that’s really positive for your mind and body.” I’m inspired by René Redzepi’s future food vision, as opposed to current “meal replacement” representations of what future food could mean.
Ending the year with a fresh batch of kefir, thanks to Food Hacking Base at #35C3
All about food, friends, cooking and community.