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Fish from Jan the “goodfisherman” bought at his saterday stand at the @biologischenoordermarkt The smoked result of brining and drying the greater weever and sardines. I used some charcoal and soaked beechwoodchips in water. The weever took 40 minutes and sardines 30 minutes on a mild heat. They result is delicious! The next time I want to build a smoker where the fish can hang vertically to release all the moisture.

My Fermentation fridge is also aging fridge. I brined the greater weaver and sardines overnight (30gr salt/liter). Now I’ll hang them for 1-2 days and then on to the barbecue or smoker.

A braided leather necklace. I am really enjoying Bruce Grant «Encyclopedia of rawhide and leather braiding.». It’s a four strand loop coming together in a eight strand square braid that finishes with a eight strand round button. Then four strands continues with a 4 strand round braid and ends with a gaucho knot button. At the end of the loop I placed a Spanish ring knot and In the middle for decoration there is a four-part three-bight turk’s-head. #leather #leatherworking #brucegrant #braiding #leatherbraiding #skills #craft #diy #Bushcraft #forgotten #rawhide #gaucho #buckeroo #leer #leder #vlechten

We have happy message for these dark times. @aliciousfood and I bought a house together!

Edible Trails Supperclub: the harvest diner

Last sunday I cooked a pop up dinner in collaboration with the Edible Trails Supper Club and the YFM gardening team.

Storyteller Nikki Dekker made a short “behind in the kitchen” movie. I Hope you enjoy the footage.

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Posted on November 14, 2012November 20, 2012 by baafvonk This entry was posted in Uncategorized. Bookmark the permalink.

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