My children, and most other people that I know, consider me weird. Foodwise, at least. Just a week ago I got the comment: "you always make so weird things!!" I guess. I was drinking Kombucha. When you spend lots of time on the net scouring for information on fermentation and/or weeds, you feel like everybody does kombucha or rejuvelac. Combined with Stinging Nettles in one way or other, of course. No? Sure? Well, my friend also knew about my experiment with fermented Bishops weed and... that did NOT turn out well (I still want to repeat it though, I think that it just grew to old. The smell... well, I might just as well taste poo. It was awful!) He had also just seen me roast a rabbit over an open fire (is that strange?).
I'm a sucker for food trends. New as well as old. New, like the aquafaba trend, and old, like 19th century cookbooks, or intermediate, like living food from the 70's. And I go: "how can I blend this with my love for wild veggies?". Turns out, I'm not the only one. The combination is always there, someone has always thought the thought before me. Well, almost. I think I made my chai (post before last) up by myself.
When doing this all the time, there just isn't enough room in my head for ordinary food. My children get ordinary food at their father's, and when the love of my life cooks. But nobody can turn a child so sad with food as I can. I'm the master of weird food. Thankfully, I think my children love me all the same. The claim they do.
BTW: living food? I try, I do. I believe in fermentation and fresh vegetables. Once upon a time i studied microbiology, and fell in love with lactic acid bacteria, but then I turned to botany instead. It suits me well. But... It doesn't taste nice! Rejuvelac, for example... I drink it as medicine. But I can't say that I like the taste. I love sauerkraut, but that's an exception.
Strange item nr 1:
What will this be? Bugger if I know. But that doesn't stop me from trying.
Milk curdles easily in our fridge, sometimes days before expiration date. I can't throw it away, I don't like throwing food (or anything) away. Sometimes i make pancakes, sometimes scones, but I have recently begun to save the curdled milk in a mason jar as well. The solids smell nice, the whey not so much. Neither is kind to the taste buds. But I believe that this can be turned into cheese, I mean, it IS cheese, only very weird cheese.
But how?
My kitchen isn't for cooking. It is a laboratory.
