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All sourced from the garden today.

This was a pleasure to make and taste , and has been consumed by it’s owner , after I converted it all to Diabetic Tomato Ketchup.

Just for Matron because I know she loves Toms So Much

Finally cracked the wheat beer , from the pressure barrel ,tastes rather nice.

Zebra brother enjoyed his 2 1/2 litres anyway.

My dear chum Matt has finally released his debut album.

Search for Matthew W. Brace [ I was getting too much spam linking , so I have not hyperlinked it anymore.

Murray this is an album I’d think you’d dig.

Matthew is a super talented musician , and this is one of his musical styles , it’s one I like.

He’s released the album for free download and if you feel inclined you can always make a small donation to his choice charity

Sheldrick Wildlife Trust

My fave is is The Lovers On The Green , it could easily have been written and styled in the late 60’s & 70’s at Woodstock , it’s reminiscent of lazy Summer Days , sitting in long grass fields.

I love the dulcimer style sounds and arrangements on You Don’t Have To Fight , the final track on the album.

Congrats Brother Brace.

All collecting up rather nicely now.

Harissa is a hot chili paste used in North African cooking. The level of heat depends on the dried chilies you use, and whether you leave the seeds in the chilies or not. I like a lot of heat , So I use my homegrown Scotch Bonnet and leave in the seeds.

The capsaicin in the chili pepper is said to increase the bodies blood clot dissolving system, open up sinuses, and break up mucus in the lungs.

Chili peppers are also antibacterial, and high in antioxidants.

It has been reported that consuming chili speeds up the bodies metabolism.

Homemade Harissa ( 1 Cup )

Ingredients:

1 Ounce of Dried Chilli
6 Cloves of Garlic
½ Salt
6 Tablespoons Olive oil
1 tsp coriander, toasted and freshly ground
1 tsp cumin, toasted and freshly ground
1 tsp fennel seed, toasted and freshly ground

Directions:

Process the mixture in a food processor until it is smooth and thoroughly combined.
Move the harissa to a glass jar with a lid.
Cover the harissa with a little olive oil so that it is not exposed to the air.
If the mixture remains covered with a little oil it will last for months in the refrigerator.
I like to use more oil as i go along so it makes a lovely dipping oil

Consume ;

It tastes yummy on it’s own just lightly spread on homemade ciabatta.