First of all, thanks for all the supportive words on the rain/hay/rain situation. As I mentioned, I've been transitioning the goats' diet - much more quickly than I would have liked - into soaked timothy/alfalfa pellets and chaffhaye, which is a bagged and semi-fermented alfalfa. I've fed it before, many years ago, but had a mixed experience with quality and availability, which I hope will not be the case this time. Today my order of 12 more 50-pound sacks of Chaffhaye came in, so no one is going to starve here for at least the next couple of weeks.
In other news, the beans are producing abundantly! Some of the vines were badly damaged in the recent deadfall, but I'm still going down to the terrace garden with a little basket every second or third day, to pick the next batch of beans for salad.
By the way, my "three bean" salads are generally "4-plus beans" salad, which became shortened in my mind to "beans salad" and now, "beansalad." It's on the menu every day, with little modifications to keep things interesting. I've tried adding white kidney beans, and starting with dry red kidney beans instead of using canned. The garden provides varying percentages of green filet beans, yellow filet beans, and yellow romano-type beans. I don't think the "sauce" is ever the same twice: different oils, different vinegars, different ratios. Luckily, it's been tasty every time.
Which reminds me...is this a good time to share a couple of kitcheny tips?
Here's the first. The best idea I've ever heard - honestly it's the only one I've ever heard, but it's a good one - for using strawberry caps: making strawberry-infused vinegar. This came from Nancy Birtwhistle, one of the early Great British Bake-off champions who has since written books on "green cleaning" and gardening. Her website has loads of recipes on it as well.
Anyway, she recommends filling a jar with strawberry caps, then adding plain vinegar and soaking. I don't recall how long she advised, but I just stuffed a jar with strawberry caps, filled it to the brim with vinegar, and watched it get red then redder for a couple of days before straining it into a smaller jar. Isn't it pretty?
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| This jar was full to start with. Strawberry vinegar is very nice. |
It smells lovely and has a refreshing taste, and is a subtle twist on the vinegar component of beansalad. Plus it's very satisfying to have something to do with the strawberry caps!
Another tip: garbanzo bean skins. Do you use canned chick peas? I do. Do you remove the skins? I do. It's so easy that it's fun. It involves using a rice-washing bowl and plenty of water, rubbing the beans with your fingers and floating the skins away. It takes about one minute for a can of garbanzos.
This method came from Refika's Kitchen on YouTube. I've followed Refika for a few years now, and have been entertained, educated, and, most importantly, inspired to be a bit more adventurous in my attitude to preparing food.
Back to the beans. I'll try linking to a YT video which should open in another window, starting right here at the chick pea technique. Removing the skins only takes a minute, but I couldn't figure out how to make a short clip, so you'll have to either exit the video after a minute or learn how to make Turkish hummus.
It's really nice not to have all this in the beansalad:
Well this is shaping up to be a bit of a random post, isn't it? I'm going to round it out by linking to an article the Guardian published a few days ago.
I've written about the International Space Station before, and since Russia's invasion of Ukraine, I've often wondered what's going on inside the ISS and in the program control rooms of every country involved. This article by Stephen Walker takes a pretty good crack at the question.
A big chore day tomorrow, so I'm going to do my Daily Markmaking and go to sleep. In case I haven't said it lately, thanks for visiting and especially for taking the time to leave comments - I really appreciate the contact.
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