March 2015 archive

Warming up in our tent!

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Misiu getting excited!

 

 

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Matt sets up the entertainment.

 

 

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Star Wars on the laptop.

 

 

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Warm fire on the tube. This is traditional Bulgarian camping at its finest!

 

I painted our area rug.

The white area rug was looking a little sad so I decided to paint it with a tiny bit of latex paint (leftover wall paint, now everything matches!), lots of water and a couple tablespoons of fabric softener. I applied a generous coat of the paint mixture with a regular fabric roller then left the rug to dry outside for 4 days, truthfully it was dried in a couple hours but I can’t stand the smell of chemical products like fabric softener. Once dry, Matt vacuumed it as hard as he could and it was ready for installation. It’s about 25% harder than it originally was but I think after a good week of walking on it/cats scratching it, it will be not different (softness wise) as it was before. 

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Curing egg yolks. Why? I’m not too sure yet.

I love starting new projects, especially ones involving food. I’m always on the lookout for something new, strange or complicated to take on which is exactly why a recipe for cured egg yolks caught my eye. What would you even do with a cured egg yolk? Apparently the yolk gets hard and you grate it over something like a simple pasta dish or roasted mushrooms to give it a slightly salty, umami flavor (think high quality hard cheese). 

My egg yolk curing process should be ready by March 24th and I’ll make sure to give you a full report.

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Day 1 – place egg yolks in a container (without touching) and cover completely with salt. Leave in the fridge for 7 days.

 

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Day 7 – dust off the yolks, they should be a little bit squishy like a dried apricot.

 

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Place yolks in cheese cloth (I only found coffee filters, I hope that will be OK) and hang in the fridge for about 14 days.

 

Chicken liver and spinach salad with pickled radishes and caramelized apples.

This salad is perfectly balanced; sweet, sour, savory with a touch of bitterness.

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Chicken liver and spinach salad with pickled radishes and caramelized apples.
Yields 2
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701 calories
40 g
1441 g
29 g
71 g
13 g
715 g
437 g
21 g
1 g
11 g
Nutrition Facts
Serving Size
715g
Yields
2
Amount Per Serving
Calories 701
Calories from Fat 256
% Daily Value *
Total Fat 29g
44%
Saturated Fat 13g
63%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 1441mg
480%
Sodium 437mg
18%
Total Carbohydrates 40g
13%
Dietary Fiber 9g
34%
Sugars 21g
Protein 71g
Vitamin A
1007%
Vitamin C
133%
Calcium
24%
Iron
207%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500 g chicken livers
  2. 1 bag spinach
  3. 1 large onion, sliced
  4. 1 apple, sliced
  5. 4 small radishes, sliced thinly
  6. juice of 1/2 lemon
  7. 2 tablespoons butter
  8. 1/2 cup white vinegar
  9. 1 tablespoon sugar
  10. olive oil
  11. salt & pepper
  12. optional: green onion and parsley for garnish
Instructions
  1. In a small bowl, mix the sugar into the vinegar until diluted, add the radishes and set aside.
  2. Sauté onions in a hot pan with 1 tablespoon of butter until they turn translucent. Season with salt and pepper. Reduce heat and add a little water to the pan, cover with a lid, stir occasionally. 10-15 minutes later the onions should be brown and caramelized, put in a bowl and set aside. In the same pan at medium heat, sauté apples with 1 tablespoon of butter until they are lightly golden.
  3. Pat the livers dry with paper towel, season with salt and pepper. Fry the livers in a hot oiled pan for 2-3 minutes on each side. Remove from heat and cover for 2 minutes.
  4. Assemble the salad with all the ingredients, season with a drizzle of olive oil and lemon juice.
beta
calories
701
fat
29g
protein
71g
carbs
40g
more
Amalia and Matt's blog http://mattandamalia.com/

Winter Camping

I found all my old post from my previous blog, this post was from March 2011!

 

Best weekend ever! Port Renfrew is so beautiful, even at this time of year.

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Mini rave at our campsite. I brought the lazzzzzzzzzzzzzor.

 

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