Archives for posts with tag: Halloween

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Mission #pumpkinrescue: Thoughts on the comprehensive culinary flexibility of pumpkin, as well as links on juicing, sprouting, fermenting Harry Potter style and DIY skin treatments… Read the rest of this entry »

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A soul! a soul! a soul-cake!
Please good Missis, a soul-cake!
An apple, a pear, a plum, or a cherry,
Any good thing to make us all merry.
One for Peter, two for Paul
Three for Him who made us all.

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Spicy Pumpkin Vinegar, made from pulps I could have thrown out.  A glorious enzymatic condiment for brightening, souring, finishing and … drinking!  Pumpkin Scrap-cum-Vinegar plus Fermented Chilli Pepper Skins is a match made in heaven…  or Upcycling Kitchen-Counter-Culture paradise, at least…

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Once upon a time we carved a pumpkin for Halloween, and instead of roasting the seeds, I fermented them for a scrap vinegar.  This is such an easy thing to do.  Cover your fruit scraps (in this case, the scooped-out pumpkin seeds embedded in the stringy stuff) in about triple the volume of water.  Add a tablespoon or two of sugar, which will inspire an alcoholic fermentation; keep stirring, periodically exposing your mixture to air, and  you will get acetic acid fermentation– that easy.  (The link above will give more detail if you don’t believe me.)

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A.K.A. Pumpkin Wild Vinegar, after lots of stirring and bottle-burping and exposure to air, and time:

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Sept 2009 – Sept 2010

A while back I had a different blog in which I mused on aspects of the hugeness of climate change, from a very personal point of view. Sometimes I wrote about food too.  I stopped writing because it all felt so humourless, but reading back I think I was trying to explore some ideas that are still very important. So I’m posting the link here, because why not?

I should say I don’t necessarily identify or agree anymore with everything I once said — opinions and responses change, one tries to be flexible in one’s thinking 🙂 …

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