I got hands on ultra-fresh and beautiful pork belly lately and decided to make cured an smoked bacon again. Didn’t do that for what feels like an eternity and I’m really up for it. I have time at the moment and I can do everything the most relaxed way – finally some cooking fun again 🙂
Tentative progress on the new Dry Aging Chamber. I finished designing/planning the electrical wiring and now started the realization. I also made the necessary installations.
A 12V ⤷ computer fan will hopefully do it’s job inside the fridge, mounted with an angle of 45° and engabeable from the future control board on the top. A closeable ventilation hole with a mesh weave in the fridge’s door will allow for internal as well as external air flow.
A new project begins! Unfortunately, the last dry aging chamber I made didn’t even see real action before the second hand fridge I used to build it put it’s feet up. I found another pre-used and reasonably prized one on eBay classifieds now and I want to try again.
To ease things up a little I will omit some of the functionality the first one was planned to have, but rather keep the option of upgrading it later. A materials list will follow as soon as I have an idea on how to implement everything in detail. So here’s the state of play so far:
It was already last year that I started planning a simple solar power system for the greenhouse, since the next power outlet is a tad bit away. After much back and forth, I finally dug up enough time and nerves to complete it by the end of may.
Yesterday’s lunch. I love tarragon – it has a very special very distinctive and delicious taste and it fits perfectly to fish and other rather delicate dishes. My local fishmonger five minutes down the road had some beautiful fresh salmon trout available, so we gave it a hit.
This is a recipe my old friend Steve (who is half italian) taught me well over 20 years ago. It’s a light and fresh pasta dish for a warm spring day’s lunch, foolproof to make with just a few ingredients and very delicious. Steve used “Farfalle” noodles which I didn’t have at hand but it tasted great anyway.
I sincerely love Basil. Best used fresh, this herb an enrichment for for a lot of dishes from pesto to all kinds of pasta, also poultry and countless sauces and even soups. Always a great addition.
Unfortunately, Basil a is a little diva-ish to have around and grow. I f***ed up numberless times when I tried to grow or even just maintain my basil plants, but finally, meanwhile I seem to have developed at least a little knack for it. I have actually managed to germinate as well as propagate, grow, perpetuate and correctly prune several basil plants on my southern windowsill! Here’s what I can share:
Now I found a cheap plastic drum from a marine equipment store on eBay and decided to give it a shot – not much effort and a simple homemade construction. I don’t have any experience with this type of composting, but since I expect to have ample need for compost this summer, the project is worth the time as well as the (little) money to me.
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