It’s that time of year again! The nettles are back! Grab some gloves and a bag (make sure to brush up on nettle safety here) and get picking! I was able to fill half a plastic bag full of nettle tops in a couple of minutes, the perfect amount for a light lunch. (more…)
For some reason, every time I make an omelette I think of Neil Gaimen’s Sandman comic. There is this scene where Morpheus (the titular character) is asked what he wants to eat. He responds: “An omelette, a light salad and a glass of white wine…”
This, to me is the essence of brunch: A couple eggs, something green and restorative and a bit of the ‘ol hair of the dog. The perfect thing for that weird, still-dazed, what the hell am I doing with my day? feeling that comes from waking late and piecing together the night before. Food’s got to be nourishing, light and easy… With bite. (more…)
Dandelions are everywhere, right now.
They’re in your backyard, along ditches and footpaths, flash-mobbing soccer fields, sneaking through cracks in the sidewalk and fighting to overtake golf courses. They are the hardiest (most say would say “insidious”) of vegetation, able to resurface again and again in the most unbelievably anti-green environments our concrete and Astroturf-loving human brains can conceive. They resist toxic assault and uprooting with ease. They are a symbol of everything gardeners hate: The uncontrollable factor riddling even the most minutely-controlled landscaping project. Just Google the word “Danedlion” and the first result you get will be “Kill dandelions dead!”
They have become the enemy, the plague, the weed… But before you get out the pitchforks and lawn-napalm, there might be something else we can do with these offenders. Our ancestors knew this plant very well, not as a weed, but as a source of food ‘n medicine… Yeah, dandelions are completely edible. It blew my mind as well! (more…)
It’s Valentine’s weekend, the Horseshoe Bay ferry terminal is choked full of exhausted island travelers grimly thumbing through their neglected emails. The tension in the airless, reeking waiting room is so thick with worry that you could slice some off and sauté it. Two ferries have been canceled thanks to the hurricane currently pounding on the windows, and the lady with the tinkly voice on the intercom says it’s possible no-one will be returning to the island tonight… And yet, my wife and I are in pretty good spirits. (more…)
Using salt to draw out the moisture in fish is a technique of preservation that almost every civilisation in human history has employed. The Mesopotamians did it, and passed their techniques on to the ancient Greeks and Romans (who gave us our word cure, from the Latin curare, meaning “to take care of”). First Nations people along both coasts have used salting as their primary mode of preservation along with smoking and sun-drying. It’s the same story with the Portuguese, Irish, Scots and especially the Scandinavians throughout most of their respective histories. (more…)