Roast veggie burritos - roasted carrots, onions, and potatoes. Homemade salsa, plain yogurt, and pickled jalapenos.

the rest of the potatoes go to Syracuse style salt potatoes. I took some belly pork slices, hit them with my usual dry rub mix,and let them go low-and-slow. Broccolli florets will go in the oven for the last while to finish the meal. (3/4)

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I made a medieval inspired erbolat using puff-pastry, the broccoli stems (run through the food processor), some bacon, and eggs lightly beaten with a little cream. Probably an onion, too.

I'm getting my hummus variations dialed in. This version was roasted butternut squash, chickpea (gram) flour, olive oil, cumin, salt, lemon juice, tahini, and a few red pepper flakes. The squash seeds were toasted and put on top. Homemade pita bread to go with (fun and easy). Corn on the cob, too. (2/4)

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A menu planning thread ... our box from Riverford this week had potaoes, carros, onions, fennel, butternut squash, black kale, radicchio, and sweet corn. We also had some broccoli ... let the planning commence.

We almost always do a simple pasta each week. This time rather than use something in the sauce, I wilted down the black kale with shrimp, capers, and garlic in olive oil. Pasta with a simple red sauce, topped with homemade cheese. (1/4)

Saw this handsome fella on the cycle into work today. Pity the picture quality is so crap.

Got some decent video, though.

PSA - it's a fox.

Finished building a workbench using reclaimed lumber from the garage renovation.

The sage is out of control; that's it just above the path in the center.

And while I love it all, the marjoram two varieties) on the top left, have flowered and the colour is amazing - purple tending toward pink.

I do love it all, though.


It is still Sparglezeit, right? Local asparagus with Hollandaise. The leftover eggwhites went into cocotte with marjoram from the garden. Not pictured are the sweet potato chips.

selfie, man in kilt, possible eye contact 

Kilt season has finally come to Norfolk.

And the erbolat right out of the oven, and then a little cooler and lot more collapsed.

Preparing for a event tomorrow (a small one), and making erbolat with chives, celery leaf, rocket, marjoram, and sage from the garden.

#medieval #lent #food 

Medieval(ish) Lenten Food - Three things to do with Lenten Chili

Well, Sweeney seems unimpressed, but I’m pleased to see my issue of the Compleat Anachronist, ‘A Cookery Primer: A Programmed Approach’ is out! (And available at the marketplace -

food and notionally drink 

Q: How do I get some smoke into this trout I'm curing?
A: Just a small sprinkle of Laphroaig Quater Cask might do the trick.
Experimental Testing: Success!

food, pretty good 

Sweet potato gnocchi with rosemary and garlic butter, and some homemade hard, grating cheese. A little roasted romanesco on the side.

The other day we shot some footage for a cheesemaking tutorial for an upcoming event, and at one point I mentioned that you didn't need a huge cheese press. I pointed at some empty plastic cream thingies and said you could use those.

A week later, here we are - tarragon in one, sage in the other. Herbs from our garden, by the way ...


Peanut sauce, hard boiled egg, cabbage, carrot. Not pictured - the rice noodles underneath it all.

Is it just me, or does piloting a narrowboat feel a little like a FPS?

So, fifteen-ish years ago, I did an Coronation feast from late Roman sources, mostly Apicius. A few days ago, Legonium, a Latin by way of Lego Twitter account - - posted a comment about Moretum, attributed to Virgil, which I had made for that feast. As it happened, I had some home-made cheese handy, and plenty of celery leaf in the garden. The garlic wasn't mine ...

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Medievalists and Medieval-adjacent. Sort-of.