kindenough

I used to have those but now I just use weck jars and burp them every day.

My own. I lacto ferment peppers with (and or) garlic, sjalots, ginger, veg, fruit, paprika, herbs, spices. It is easy to make.

Great for attracting rats.

On the other side of the private parking lot we have a appartment building with some people continiously throwing their trash next to the underground trash container to save money because you pay per sack.

Rats come over…nests are made, people complain, traps are set, goodbey rats and for good measure goodbey beloved squirls that we see daily from our balcony.

We live next to a lovely strip of woods with a variety of birds and animals.

We have a recycling park “milieupark’ 2 km from here but larger stuff gets dumped there too. Jerks.

That is a kinky Hamster.

Ooooh the breakfast horrors at my hotel in Paignton.

I hear you.

If you got quality fresh meat and a good combination of herbs, spices (and red wine) a person not fond of or familiar with lamb meat will eat a plate twice.

My wife who isn't a big fan of lamb thought she was eating veal today because I normally order veal (with bone) at our local Moroccan butcher, it surprised her I made a lamb stew.

It varies. Lately lamb rack with orzo or vermicelli rice.

Basically...

Galanga, lemongrass, shallot, garlic, birds eye peppers or lombok, coriander seeds and fish paste or dried shrimp is a good start in a mortar and pestle.

Better than anything store bought or out of a food processor. There is nothing like fresh pounded spices. It takes effort but makes a big difference in getting authentic flavor.

Start with a can of coconut milk and reduce it so you only have fat left, then fry your pounded spices in that, add proteine (no need to fry), add some boullion, curry and lime leaves, another can of coconut milk a bit later.

Schreklich.

Lets not forget the Parmigiano seprating its fat...I would use a pesto as a side, or mix with some mayo and yogurt (if not fresh) as dipping sauce.