Well, February escaped me so I am grabbing March by the horns here. As always, hats off to the talented Celia of Fig Jam and Lime Cordial for hosting this excellent series. Stop by her blog for links to kitchens all over the world.
March is the most important month of the year because I was born in it; I am ready to enjoy all 31 days.
And with me in my kitchen this month you will find…
Sorry, I know it isn’t the prettiest food (but I did refrain from a raw shot) but I am very happy to have this liver for two important reasons. One is that these are livers from our own chickens. I hate to admit it, but when we first started to eat our own birds we sort of got through cleaning them out as fast as we could and as long as we got the guts out with no poop explosions we were ready to call it a day. But the chorus of voices chanting about liver’s awesome nutritional profile, nature’s most potent super food, better than a vitamin pill, kept going round and round in my head and we decided to take things a little slower and pay more attention to all that stuff we were pulling out. The birds we were culling were young roosters (too many roosters in the coop) and they had beautiful, dark red livers. I “breaded” them in almond flour with a bit of coconut mixed in (almond flour just clumps like heck on its own, I discovered) with some paprika, oregano and garlic powder thrown in.
This is the second reason I am so pleased:
I was one of those kids who loved liver, so I am delighted that Kaya likes it too. Baki is another story, but you can’t have everything.
Also in my kitchen this month are my two new best friends, ghee and coconut oil (which was shy, so only ghee in the picture)
It is fairly easy to find good butter here, so I make it into ghee at home – a very hands off process in my kitchen. I just set it on a low stove until the solids turn light brown (30 to 40 minutes) and strain it through a fine sieve. I find it really nice to cook with. It has a fairly high smoke point (485°F /252°C), doesn’t need to be refrigerated, and it’s not very expensive. Coconut oil, on the other hand, costs a small fortune here, more than twice as much as single estate cold pressed extra virgin olive oil. I brought a lot back from Thailand, though, and I don’t use it as much in cooking.
Two of my favorite things to do with coconut oil are oil pulling and bulletproof coffee.
Oil pulling, like many good ideas, is not new at all. It’s an Ayurvedic practice and basically involves taking a tablespoon of oil in your mouth (I use coconut oil, but sesame oil is traditional) first thing in the morning and swishing it around for ten minutes. Then you spit it out, rinse your mouth and give your teeth a brush. Why do this, even though it feels really weird to have a mouth full of oil and 10 minutes feels like forever? It makes my mouth feel really clean and fresh. There are lots of claims about what oil pulling can do, but for me it is just a nice clean feeling that I am after. There are loads of articles online about it, of course.
Bulletproof coffee is the marriage of ghee, coconut oil and coffee. You just put a tablespoon of each in your black coffee and blend it – in a blender, or using an immersion blender. It makes a creamy and insanely good drink that tastes better than any sugary or milky coffee drink I have ever had. And I am a black coffee drinker, but this just makes me happy every morning. There are some health claims attached to this too, but I’m in it for shallow reasons. As with oil pulling, I’m just thinking with my mouth here.
And last of all, I have a little egg update for you:
Did you spot the difference? Our Ameraucana hens are laying, and we now have their beautiful blue eggs in the nesting boxes every day. Tell me you wouldn’t want a room the color of that egg…