Thursday 5

[learnteach]

1. Made pickles with the pages and the terrors yesterday. We'll see how they turn out--garlic, carrot, and chiogga beets in vinegar/salt. It was fun, and fascinating.

2. Found after lunch while wandering with foodie X: Quail eggs, to feed gamers, and sliced pork belly, to make into bacon. How long do you boil a quail egg? 5 minutes, wow!

3. Need period pickling. Time to get out the crock and work on the cabbage, which is getting sunburnt in the garden.

4. Got italian squash, gherkin pickle seeds, and a new raised bed. Hmmm.

5. Need to get armor together!

Comments

[ladybrid.livejournal.com]

... how long do we leave the pickles before they are food?... or am I just forced to taste them everyday until they are gone, er, I mean pickly?
;p

They are food now.

[learnteach.livejournal.com]

They will slowly get softer as time goes on, and a little saltier; the garlic should wait about a week to mellow out, but the beets and carrots and asparagus are fine now. If you want to make a vietnamese sandwitch, use the carrots and a little of the garlic, and some cilantro, with butter on a french roll and some lunchmeat.

I started making bacon today...that should be fun. Mmmm. Bacon.

Re: They are food now.

[ladybrid.livejournal.com]

DOH!!
now I totally need cilantro and rolls!

Re: They are food now.

[madbaker.livejournal.com]

Bacon, the gateway drug!