Hello Everyone!! As a follow up from the frustrating iguana story, I thank you all for your advice to eat them. We were actually going to do this but not mention it in our blog as we thought that it would sound politically incorrect. Anyway(s), watch this space for iguana curry!
Well what’s been happenin’? Gnome is temporarily out of action…again! He was lifting and pushing zinc roofing into place yesterday and he has accidentally torn a ligament…in the left scapula region. He said,
“My shoulder blade feels so unstable, it feels like it’s popped out of place!”
I examined him thoroughly and reassured him that the injury was not too severe but he did need about two weeks rest with no heavy lifting. He wasn’t happy to hear about that!
So, no weed-wacking, no construction, no nothin’ for Gnome right now. He’s going to drive me crazy…Ha-Ha!!
Anyway, I haven’t been writing so much but we’ve been doing our usual squirrelling around the farm. Both can’t keep still!! We’ve been doing regular canning lately and have amassed a respectable amount of jars in our pantry. We have another 38 jars of lentils and 34 jars of beef stew. Oh, and some beef broth too. More food hoarding!! Yippee!!
The duckies have been laying but we haven’t been able to keep up with eating the eggs so I’ve started salting the eggs (Chinese style). You might know the salted duck egg yolks from Chinese mooncake. We’ll going to have about 50 of them!
Since I am talking about food preservation, I will end with a big jar of craboo that we have pickled in vinegar with jalapeños.
Yes, it’s craboo season again and the only people who love this stuff are the Belizeans, Gnome and Munchkin. Anyone born outside of Belize, refuse to touch this stuff because they think it’s tastes cheesy, in a bad way. We think it tastes cheesy in a good way…it is after all, best eaten after fermenting in a plastic bag for a few days. According to local tradition, the best method to get the craboo to ripen is to place in a car for a few days to bake in the heat of the sun.
Enjoy craboo season while it lasts!!
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Mmmm iguana curry….. Sounds interesting!
About the salted eggs….Is that similar to pickled eggs (brine of vinegar and salt)? I occasionally end up with too many eggs and have thought about giving that a try.
This type of egg pickling is an Asian method. No vinegar is used. It is actually a salt brine (about 25 to 33% salt) with spices (I’ve put black peppercorns and star anise). Make the brine up and boil spices for about ten minutes; let brine cool and then pour into jar with eggs. Store in a cool, dry place and should be ready to eat in 30 days. Serve with boiled rice and green vegetables. One egg should serve two people. Hope that helps!