Post AvVO9yrCPr39PDulAe by LifeTimeCooking@mastodon.au
 (DIR) More posts by LifeTimeCooking@mastodon.au
 (DIR) Post #AvVO9nFDaj8HOF3lwW by LifeTimeCooking@mastodon.au
       2025-06-24T23:14:17Z
       
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       Good morning all you beautiful people ❤️ Ferments are fermenting. I am focusing on using up the last of jars of pickles and ferments in the fridge - I have quite a few in this #YearOfPreservesAndFerments and particularly #YearOfFermenting Also, I must get on with dehydrating orange and lemon slices.I've been reading poetry by Wendell Berry this morning. His work feels like peace in a shattered world.How to be a poet (actually, good suggestions for anyone) https://www.poetryfoundation.org/poetrymagazine/poems/41087/how-to-be-a-poetIt is read here if you prefer video. Quite a good reading. https://www.youtube.com/watch?v=sS1luypbvjcHave a great day. Look after yourself and others. Eat healthy. Greet the morning like the birds do - with songs from the heart.
       
 (DIR) Post #AvVO9oRJ9GOh61iwQS by LifeTimeCooking@mastodon.au
       2025-06-25T00:08:31Z
       
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       #Pickles and #ferments today:A few to use in today's cooking - all pickles so far, a ferment might be used later on:Mine: Makrut lime pickle; rhubarb umeboshi; marinated olivesStore-bought: Last little drizzle of mirin; artichoke hearts.#Food #FromTheKitchen #Vegetarian
       
 (DIR) Post #AvVO9prDsOilUgr9SS by LifeTimeCooking@mastodon.au
       2025-06-25T00:20:15Z
       
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       I was reminded today, as I checked the French green lentil sprouts, how I love the rhythm of the kitchen. I spent a lot of time in the kitchens of my grandmothers as a child and this left an indelible impression on me. They were always in the kitchen, doing one thing or another. It was always warm (wood stoves), inviting, fun, jovial and welcoming. And the food!The sprouts soaked for 24 hrs, then due to timing they sat for 6 hours. lightly covered, after being drained. Then into the Instant Pot on the yoghurt setting for about 8 hours. This amount of sprouting is almost perfect for me - perhaps a little long. There are many more health benefits with just-sprouted beans/lentils than long tailed ones.They will be steamed or sauteed into an Indian dish today or tomorrow.#Food #FromTheKitchen #WhatIAmCooking #Vegetarian #Sprouts #Sprouting
       
 (DIR) Post #AvVO9yrCPr39PDulAe by LifeTimeCooking@mastodon.au
       2025-06-25T03:39:26Z
       
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       While pottering in the kitchen this morning, I decided to open two pickles I made some time ago. They were both really well sealed so it took a bit of manoeuvring to get them open. They are both great.🍊🍊🍊  The real surprise was the Chinotto Orange one. If you were following last year, you will know I had so many on the tree, and when fresh and raw,they taste bitter and sour with a tang on the tongue. Not really pleasant.But I made an Indian pickle with some, and it is good! The flavours have mellowed. It is not as good as the Makrut lime pickle, which I love, but it IS good.📖  I used this recipe: http://www.umakitchen.com/2012/11/kadarangai-pickle.html It is almost the same as the Kadarangai pickle in  Usha's Pickle Digest, by Usha Prabakaran.🎃🎃🎃  The other is a pumpkin pickle with home grown pumpkins. It is also a bit of a surprise. Actually quite delicious and not at all vinegary pickley.📖  The recipe was Pumpkin Achar, from Pam the Jam: The Book of Preserves, by Pam Corbin #Pickling #YearOfPreservesAndFerments #Food #FromTheKitchen #Vegetarian #GrowYourOwn