I stumbled across an article on a special type of a traditional japanese hatchet, the “Nata“. It derives from the use as a garden tool, but it seems to also gain increasing popularity in the bushcraft and knifemaker scene. I liked the form and the unpretentious design and wanted to try my own version.
Smoked Char
We got two beautiful chars from our favourite fishmonger and brined (see below) them over night. Then they were “hot smoked” – a fast and delicious cooking method, but not suitable for long-term preservation.
Hot smoke for about 30++ minutes (depending on the size of your fish) at up to 90°C/195 °F and until golden on the outside. Add your favourite smoking wood after 10 minutes for a nice aroma. They’re done when you can pull out the back fin very easily and can be served for example with toasted bread, salad and horseradish. They’ll keep in the fridge for max. 2-3 days.
We’ve got a Greenhouse! Yay!
Last year we got a greenhouse for a very reasonable price compared to now and we finally managed to set it up (with oooonly just a little help…) Oh, and the door is still missing 🙂 I’m a complete newcomer to greenhouse gardening and now I’m very hooked about the first try!
How to Defrost Your Freezer
Uahhhh… 🙁 I went to the basement today and discovered this. Seems I’ll have to defrost the fridge (actually, both of my fridges) to make sure they work properly again. Here’s how to do it (this is a manly hint):
