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.
Simple! And Yummy! Minimum mess and ready in 35 minutes with only 5 minutes work! This is a cheese-and-onion-y delicious side dish from the oven or even a quick dinner for two. Here’s the recipe:
I found a variety of fresh onigiri in the fresh food counter at the local asia market and of course I had to get myself one. They’re yummy little snacks, just the right size and convenient to eat on the road. I like those, I want more!
I made an oshibako for making molded sushi a couple of years ago (slightly under-used as I have to admit), so I crafted another mold, just for onigiri.
I had to cut some side branches off the sage and rosemary bushes in the garden. I know it’s not exactly the right time now, but these guys were really just getting too big 🙂 I seem to be physically just not able to just throw away this aromatic, fragrant goodness so I dried them for further use in the kitchen.
Unfortunately, we had to fell five of the many oak trees on our property over the last two and a half years (for various and indeed sensible reasons) – this wood is still stocked here in the garden, drying and waiting for being used worthwile.
Now I read an article from someone that I really deem a “grill master” these days and he stated that solid and reasonable firewood is a more beneficial BBQ fuel than every store-bought coal or briquettes available. Light it up, let it generate glowing embers and use it to grill. So far so good, cooking meat over burning wood is not so much of a recent idea in human history, right?
After over two years of keeping (hopefully happy) chickens in my backyard now, here are my girl’s top treats (occasionally and aside from their normal ⤷ laying grains and ⤷ grain feed diet):
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