Anyone like dried tomatoes as much as I do? They’re versatile and delicious and I like to use them mostly in pasta sauces, so it was time again for me to make some. It’s a simple process, especially with the aid of a food dehydrator, but it can also be easily done in your trusty old kitchen oven.
Pasta in a rich and creamy tomato sauce with a little twist. Very good! Here’s how:
The chicken girl-gang in my backyard. All of them have names, they do indeed have different personalities and they’re living their best lives in their little universe, doing their fun and exciting chicken things all day long.
So here’s an image-collection of my big, beautiful, bulky and brave still-a-kitten Lady of the House “Gattina”. A german slang word for a cute small kitten is “Maunzele” (“Meower”) and that’s what I still call her – and “Gattina” is Italian for “Kitten” – that says it all, although she’s really more of a “Big Mama” by now… 🙂
Do – one! The first test took place when it wasn’t even completely finished and I already liked it so much. Enough space to work and mess around, a comfortable height and all the little accommodations I like when having a barbecue. Of course there’s still room for improvement (an LED light, brackets for a sunshade, etc.), but that’s peanuts and there’s no hurry for that 🙂
Following the last two mushroom bags I made, I decided to eventually use up the leftover oyster mushroom spawn I was procreating then. It was sitting in a dry cool an dark place so I’m cautiously optimistic it might still be alive. This time, I wanted to try it with a straw growing substrate as shown in many internet publications and videos. So here’s a summary of what I did and in about a month’s time I hopefully can post an update on some progress.
The next steps working on the BBQ-table, although the constant rain and moisture make it hard to proceed decently. I hope it doesn’t simply rot away before it’s finally finished. At the moment I’m pondering on a height adjustment system for the kettle grill. I also discovered my miter saw’s right angle is a bit off, so I’ll have to fix that too somehow 🙁
Thankfully, after a long time and finally, I lately made my asian-style bbq glaze again. Now, I don’t know if any genuine asian visitor will instantly get a serious fright reading this recipe, especially concerning originality or authenticity. I sincerely apologize in advance, but I, personally, loved to have this condiment frequently in the past.
Anyway: I swear to god, this is liquid splendor.
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