Fast food that’s real food.
Renovations continue on our 160 year old farmhouse. We’re nearing the one month mark of washing dishes in our bathtub. The slow cooker and barbecue, once allies in this little adventure, have become nemesis. I want my kitchen!
Alas, still weeks to go. Opening up the skin of an old home is never without surprises. Happily, it’s been the typical – nothing is square anymore, with none of the nightmares of bat’s nests or mold. Over the years, we have gone through great lengths to make our living environment as healthy as possible. That goes way beyond food. You can read more about that here #slowdownfarmsteadcleanliving if you like.
For this renovation, we are pulling out all the wiring and replacing with cables that are insulated so they do not give off EMFs. We had our house mitigated for dirty electricity pollution/EMFs awhile back, but that’s all to be found in the hashtag above.
In addition to caring for our exposure to energy and health zapping EMFs and dirty electricity, we are also choosing natural materials like solid, unfinished oak flooring that I’m finishing myself with traditional, Scandinavian lye and soap. We’re using natural lime plaster on the walls, our cupboards are being built with solid wood, not particle board, we are using wood windows, some salvaged and reglazed with an additional pane of glass instead of vinyl, and we are having our shower done in traditional Moroccan Tadelakt. Our central kitchen beam and all shelves are reclaimed wood from old local barns.
Soon I will have a kitchen again.
In the meantime, food made in bulk in days of yore saves our asses yet again. These are just marinated and smoked beef chunks eaten with my beloved smoked, delicate lardo. The smoked and pickled quail eggs are a wonderful little snack to have around. You can make them with any egg. It’s simply hard boiling and giving them a cool smoke before pickling in your favourite pickle brine. You don’t have to can or seal them, just keep them in your fridge. They’ll be fine for months.