Realised I hadn’t shown you this picture yet. These are the ingredients for my home made local chai. My politics don’t allow me to photograph food I’m also not very foodie, but I can still share some of the things I have in jars in my kitchen.
So, if you like spiced teas to warm you in winter here is a way to make a local chai tea without the food miles and dubious extraction methods. Ash keys are everywhere still, brown and dangling from bare branches , peel off the dried wings and inside is a seed when it is dried on the tree like this I liken the taste to cardamom. Next up; wood avens (aka herb bennet or clove root) has a root that contains Eugenol, the same phytochemical that gives cloves their clove taste , has a leafy top that is showing right now, the final local spice here is hogweed seeds which I saved from a couple months back; dried on the bare flower stems of autumn. I liken the taste to a cross between orange peel and washing up liquid .
I pop the clove root in the oven just for five mins to dry it so it grinds easier with the other already dried spices. That’s it ! Just add hot water or sugary tea!
It occurred to me I dont post enough ‘fancy meal pics’ as other folk I’ve seen. I teach self reliance not gourmet cooking but mostly; in a world where starvation is rife I don’t feel I’ve a right to post food pictures, but I can show you all my jars of ‘stuff’ and explain what they are and how I use them . Hope that’s ok!?
Tomorrow I’ll show you the green-y cure all topical mix my teenage boys are used to me passing them that has cured everything they’ve dabbed it on!
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