#TodayInMyKitchen Discovering I have a new pet peeve from "the young 'uns":

"Even still, ..."

🤨

Use either "Even so, ..." or "Still, ..."

Please sort it out or I'm gonna start inserting "You only YOLO once" into my everyday conversations.

You know, for the bantz.

#TodayInMyKitchen Seville oranges are in season, so even if you're not into marmalade-making, do get yourself a net or two.

Zest the rind, squeeze the juice and freeze in ice-cube trays in order to enjoy their sharp bitterness all year round.

#TodayInMyKitchen Finally finished jotting down all the mincemeat/mince pie recipes in the manuscripts at the Wellcome Collection.

All 275 of them.

‪Mary-Anne Boermans‬
‪@dejafoodie.bsky.social‬
· now
#TodayInMyKitchen Reaping the rewards of some freezer spelunking last night.

Found some already-prepared damson puree from last year, & whipped up a batch of my damson ice-cream in just 10 minutes.

So happy breakfast ice-cream is a thing. 😋

#BreakfastIceCream #Damsons

https://dejafood.uk/2022/09/01/damson-ice-cream/

#TodayInMyKitchen Whey Whig - an #18thC thirst-quencher, especially for farmhands and land workers.

Made by steeping fresh herbs & aromatics in whey for a few days.

Tastes green and tangy. #Refreshing

#TodayInMyKitchen Chianti Tuna

An ancient recipe revived by Dario Cecchini, the butcher poet of Panzano.

It's actually made from pork.

Let me know if you'd be interested in a blog post on how to make it. 😋

#TodayInMyKitchen Well, out in the garden, really.

Watering the herbs I ordered/planted after finding an actual recipe for Whey-Whig, a (supposedly) refreshing and thirst-quenching summer-time drink thought to have been lost to time.

Hoping all this effort will pay off 🤞

#LostRecipeRevival

#TodayInMyKitchen Hot Cross Buns.

Choices, choices!

Search 'cross buns' on the #DejaFood blog for these three 19thC versions.

https://dejafood.uk/?s=cross+buns

#TodayInMyKitchen Inside Carrot Bread.

Untoasted (top) & toasted (bottom).

Glorious colour, great chew, surprisingly indifferent to toasting, but fantastic flavour & crunch. 😋

Blog post to follow soon.

#TodayInMyKitchen Carrot Bread (1846)

From a recipe described in The Gardeners' Chronicle.

Carrots, flour, yeast, salt.