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I’m going to have to transplant myself eventually or die, but I’ve been rooted here a long time.

I root the bindweed out of my garden as best I can, but a neighbourhood empty lot where it runs riot reminded me how pretty it is, even if it does choke the life out of other plants.

In the early 1400s, Edward, Duke of York wrote a hunting and game guide that included a list of over a thousand "names for all manner of hounds."

Some good ones:


A paper including the list of names:

A copy of the manuscript at auction:

If you're not familiar with micaceous cookware, this may look a little concerning to you. But such pots are made to be used over open flame.

This is my mother's kitchen. She makes stew -- often green chili stew -- in this vessel, now and again.

Our English Lavender (Lavandula angustifolia) plants are exceptionally stunning this year - So vividly vibrant and bloomy! Numerous kinds of bees are all over them from sun up to sun down; though they seem particularly favored by the Bumblebees. We started them from seed in 2020 and well, I just love them. 😍

#garden #florespondence

After years of asking people how to grow ginger, I finally just put a withering rhizome in a pot on the windowsill, with the little green bump just poking out of the surface of the soil, kept it damp mostly, and … tadah!
(I’ve moved it for the sake of the photo, it lives on a west-facing kitchen windowsill

As a culinary experiment, it was only partly successful. The two hour marinating time was plenty to soften (perhaps over-soften) the meat, but it didn’t give the other flavours long enough to penetrate. It might be better to marinate in everything else, and add the pineapple for the last hour or so.

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I’ve been wanting to try marinating in pineapple juice, since I read that it contains an enzyme (bromelain) that tenderises meat - so much so that you are warned not to marinate chicken for longer than 20 minutes lest it fall apart.

This is pork spareribs marinated for two hours in fresh pineapple, soy sauce, ginger, rice vinegar l, and lime juice. It was certainly tender, the rib bones fell right out. See second picture, a different rack to which I also added scotch bonnet chilli.

I’m going to have to transplant myself eventually or die, but I’ve been rooted here a long time.

Kith Kitchen

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