In winter I planned to make a viking style chair for the northern germany garden. Now, by chance, we’ve got a very pretty wooden bench and I don’t need another chair anymore. Which doesn’t keep me from building it nonetheless and give it away as a present to a friend of mine who is much into viking lore anyway.
German TV can be a cornucopia of documentaries. Of course: Hitler. Up and down. I can’t stand that guy anymore, just because of his omnipresence. This is presumably the most reliable way to prevent something like this from ever happening again – grinding people’s last nerves with it 🙂
But also interesting stuff! Like for example on professional mushroom growing in an old airforce aircraft shelter. Made me try some cultivation bags on my own again, as I found a left over box of store-bought mycelium in the shed. I didn’t have a clue if it was still any good, but it was worth the try and as usual, I had a little fun.
…on the new pot belly stove, summer 2022. For the recipe click here.
Since a long time I finally made myself some baby back ribs in the oven again. Seasoned with my favourite dry rub, they’re ultra-tender, fall-off-the-bone and veeery delicious!
This is seriously good shit, a feast for the eyes and the taste buds. See my well-proven recipe here.
My lovely Lady of the House enjoying the morning sunrays in her favourite flower bed 🙂
Yesterday’s Spaghetti “Aglio, Olio e Peperoncino” (following my old recipe) with a side of garlicky, buttery oven roasted green asparagus. This is easy:
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.
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.
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