The problem with foraging wild flowers is that they are rather finicky.
If it rains, it washes away the pollen and reduces the taste of the flowers. This year it started to rain heavily just when the lilacs came into bloom. Last year I made an amazing lilac ice cream; this year it had no taste.
Some flowers all bloom in one shot, so that they are available only for a short time. Behind my inlaws’ village is an avenue lined with black locust trees; when in bloom the fragrance in the air is intoxicating. The trees look like they are covered in snow and white blossoms drift to the ground like large perfumed snowflakes. But if you’re a little late, too bad. I missed the peak of the black locusts and, while I managed to gather a handful of late blossoms, the recipe didn’t turn out the first time. Continue reading
I’ve seen recipes and references to bulletproof coffee, basically coffee blended with butter, but mostly ignored it because I don’t drink coffee. Then a friend recommended Hot Buttered Cinnamon Tea.
I almost facepalmed. If in coffee, why not in tea?
We’ve recently gone dairy-free, again. I keep trying dairy in the hopes that it will magically be alright, but most of us have various indications that we’re better off without. I have nothing against (pastured raw/cultured) dairy, in fact, it’s my favourite food group. I’d rather give up gluten than dairy. It’s such an easy real food, ready to eat yogurt or cheese for a quick snack. Continue reading
Sometimes I come up with an idea that I think is genius, like putting molasses in a smoothie. Then I google pumpkin gingerbread smoothie, to see if anybody is as brilliant as I am. A lot of people are, it turns out. Even if I’m not so special after all, my recipe is not quite the same as any I found. This is simpler: fewer ingredients mean less work, in my opinion.