A bit of a slow start of the tomato season this year, finally they are turning red and more than enough to be used up in daily meals. I have to use the dehydrator to turn into semi-dried slices to be stored in the freezer to enjoy later. Tomato tasted so much better after a bit of water is removed.
Combining ingredients in season and what I have in the fridge is my strength, make cooking less boring and can enjoy tasty and new dishes every meal.
This time to cook radicchio, I use left behind corners of tomato after cutting up to semi-dry in dehydrator, and left behind lacto-fermented liquid that have been stored in the fridge. Just need to add a bit of sugar to counteract bitterness of radicchio, the dish turns out pretty and very tasty.
Pollock is a white flesh fish in the cod family, quite easy to catch in Ireland. Not my favourite as I like oily fish more, but still, wrap up in baking paper with ginger, butter and fresh herb is a good way to have it. Gives it needed moisture and oil, baked at 200˚C for around 20 minutes.
While out in the Shannon estuary area, visited this castle at Carrig island near Ballylongford. Built in the 15th century by a local clan, to be used as a stronghold for controlling the shipping lanes to and from Limerick.
It is bigger than normal Norman square tower, 4 floors high. The spiral staircase survived and can walk up to see the rooms at each floor and a grand view from the top, of the Shannon estuary.
Beautiful stone work everywhere, on the map, there are actually a few of this type of monuments along the estuary, all for the same reason, collect money from passing by ships.
Cooking a thick piece of rump with bone on takes a bit of time, and to prevent drying out, better to braise, meaning with some liquid in the tray.
Here I used tomatoes fresh form the vine, seasoned with salt and pepper, around the well seasoned rump (salt, pepper and spice mixture).
Bake at 200˚C until pink in the middle, around 40 minutes.
In our search for good organic egg, with bright yellow/orange yolk and thick white, we went to Walsh organic egg farm 45 minutes away. Managed by the farmer’s wife, with 50 hens that roam freely on pasture, the egg is up to our standard.
By buying direct, we pay the same as in the shop, the owner earns more and that makes the work worthwhile.
To use our time well, found a good hiking trail nearby at Glenstal Wood, a walk in the mountain with a panoramic view of that area.
約了在社區建設討論大會上認識的負責人，一位很能幹有三名青春期兒女的女士到來吃飯談天，聽到不少年輕人的取向。
她數年前意外死過翻生後茹素，在家工作，可以日日煮食，直至近期兒女覺得她的煮食取向太落後，追不上健康要求，開始各自煮食。
他們的認知是要多吃蛋白質，樂於餐餐吃鷄肉、免治肉，既平又方便，又買蛋白粉沖水飲用增加份量。
極沉迷韓劇、音樂和美容產品，女兒如是，連兒子也追求韓國男星的雪白肌膚，主動做美白護膚、晚上用膠貼拉唇位令線條向上……她一面說一面翻白眼。兒女們已不肯聽她的一套，她的安慰是他們不好甜食和酒精飲品，知道不是好東西。
另一位愛爾蘭朋友，女兒成功申請到首爾讀書，學韓文，十分投入。
是知道現在韓國文化已成功登上世界舞台，只是不知道原來已經這麼厲害，連在地球另一端的愛爾蘭鄉下地方，也這樣的受影響。現在的年輕人很有主見，父母無可如何。
I use a lot of cider vinegar, for salad dressing, cooking and this year in making Shrub (cider vinegar and honey). Instead of buying, I will convert last year’s excess cider (from home grown apple and wild black berry) to vinegar.
It is pretty easy, buy a vinegar mother, let it float in the jar of cider, as it is an aerobic conversion, cover the jar with a muslin cloth. Keep in a cool dark place and wait for 3 months.
Cut beetroot into slices, drizzle a little olive oil and bake at 180˚C until soft, around 30 minutes. Since pear is maturing now, I also added some sliced pear in the baking. Before serving, place a few dollops of pesto sauce on top.
夏天開始用來自奧地利的細小品種黃豆做納豆，同一時間把黃豆種下。看資料知道Nattokinase 納豆激酶對分解血栓的主要成分fibrin纖維蛋白有功效，能幫助維持血管暢通。
早餐食一份，日日食，兩個月多後心臟血管情況有沒有改善不得而知，伴侶右手的 Dupuytren's contracture明顯改善了，現在可以攤直手掌，有可能是減少了手掌筋附近的纖維蛋白。
溫室內的黃豆已經長得高大，和以前種過的大粒品種黃豆不同，這小品種長的枝極幼長，東歪西倒，十分單薄的樣子。早前長出細小粉紫色花朶，現在結為豆莢，有望吃到新鮮支豆/毛豆了。
若果長得理想，明年初會大量種植，收採成熟的豆子，風乾收藏，分批用來做納豆。
I have planted a nectarine tree outdoor 5 years ago, next to the barn wall, It does not enjoy wet cold spring and always have leave curl problem, needless to say not bearing any fruits.
This year, it did beared a few small fruits but most fall off except one, which slowly grows. I have wrapped with a net to stop birds and wasps attaching it. Finally it falls off into the net and declare itself to be ready to consume.
Fragrant, soft and good balance of sweet and sour, more like a yellow peach than nectarine.
This is the first water melon that I notice its appearance on end July, already a 5 inches long fruit. Now its tendril turned brown and dry, together with the length of time it has set as fruit, indicated that it is ready to consume.
A disappointment that it is not red enough, but the sweetness is there, being crunchy and not sandy like a fully ripe water melon. Still very pleasant to eat with the eyes shut.
For the remaining water melons, I will let them have at least 8 to 10 weeks of growth together with the tendril turning brown, before I taste them.
