We have a delightfully spoiled pooch who lives with us and was formerly used to blue vein cheese, rump steak every night and coffee straight out of his Master's cup.
Whilst pushing my daughter on her swing set the other day, underneath the pine trees in our yard, I was looking at the huge mushrooms that had been popping up over several weeks.
I had such fun making my slow cooked, very rich lamb stock. I had all different types of bones – shins, knuckles, ribs in the pots and some vege and lots of spices. It simmered on my fire place for a day or so and when the fire was off it was simmering on my stove for another day or so. All in all it made the house smell delish and produced the most wonderful stock – which I promptly used in a Pumpkin Soup recipe.
I had some left over as well as scraps of lamb from the bones so I came up with something else lovely to make so as not to waste anything...
I don’t know about you, but by the afternoon and early evening I am starting to fade and oftentimes cannot be bothered cooking. Sometimes I’ll whip up something fabulous but usually it takes a good 15 minute pep talk and a glass of vino to get me in the mood.
This is just a quick post today because its super duper easy and fast to make... I just used the hot oven I had cooked in and it worked a treat!
I was cutting up lemons for my Lavender Cordial recipe and noticed that the lemons I had showed HUGE amount of pith and zest.
Up until recently I had never before tried potato and leek soup. I always thought leeks were some kind of a weird green vegetable and could not fathom how they would taste mixed with potato. Something like mashed lawn clippings – or so I thought!
If you’re anything like me, sometimes making time for a good, healthy breakfast isn’t always easy – I even have to set an alarm and reminder on my phone to remind me if I haven’t eaten by 10am!
Based on my research which I compiled in this blog post here, most store bought, over the counter, el-cheapo vitamin supplements are synthetically made (hence they have different names such as niacin and thiamine instead of B group vitamins).
Without the optimal level of nutrients that were available in our foods 100 – 200 years ago, we are not receiving enough nutrition to maintain health. You can learn more about this on my blog post here.
You may have heard me refer to the use of Celtic Sea Salt in some of my recipes – especially for cultured foods and vegetables.
One of the main reasons that I love this salt is because its harvested from the ocean, making it more sustainable than rock salt crystals which are mined from the earth.