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Blackbirds, those sleek and mysterious creatures that flit and flutter through our backyards, have long caught the curiosity of both young and old. But have you ever wondered, can you eat blackbirds? In this article, we're going to dive into the fascinating topic of whether these birds can make their way onto our dinner plates!

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🥖🌱 Equipping Your #Sourdough Sanctuary: Essential Tools for the Novice Baker #RusticRoots 🌾🍞 #SourdoughEssentials #SourdoughTools #SourdoughBaking #HomesteadingKitchen

🌱 Peas: the versatile gem of my larder! Packed with nutrients and bursting with flavour, these little green wonders are a kitchen essential. Join me as we whip up a batch of vibrant pea pesto—a delicious twist on a classic favourite! 💚 What larder treasure should we explore next? Share your suggestions in the comments below!

Here’s some quick & easy ways to keep your garden looking its best throughout the cooler months 🏡

Alpinia zerumbet (variegated) commonly known as Ginger is another good plant for your landscape. It does well in both full sun and partial shade. It is used in cuisine and traditional medicine in Asia. However, in Kenya, we mainly use it for it’s ornamental purpose. Note: this is not the ginger you have in your kitchen #knowyourplant #landscapearchitecture

🐟SPOTLIGHT ON SCOTTISH MONKFISH/Lotte de mer/rana pescatrice🐟 P. Sherman, 32 Wallaby Way Sydney... STOP THE PRESS I'VE BEEN LIVING A LIE... IT'S 42... 🤷🤦♂️ If you got that reference, you probably know where this is going… ⚠️FULL VIDEO DEMO & TALK IN THE YOUTUBE LINK⚠️ https://lnkd.in/eSfRAa8d So, in “searching/deeksen for a babby clown fish” (Disney’s Finding Nemo)🐟, the fish in this scene is an angler fish. What’s an angler fish you ask? Well, it’s a fish that uses a lure to attract prey, in the dark of the ocean floor, there isn’t much light so the lure can be luminescent or even resemble a small fish. Other fish swim up thinking it’s a quick meal, and it is, except they are the one on the menu!🤯 The two common species of angler fish of commercial value, found in the UK waters are Lophius piscatorius (no relation to Oscar) and Lophius budegassa, commonly known as white and black bellied monkfish. Now you might be wondering where the name comes from, a few origin stories circulate, the most common being that in a time long ago in a nearby land, Monks would ask for the fish from the landing fisherman, they would oblige as at the time it was considered a trash fish. How wrong were they eh! 😅😬 Nicknamed Povvo Lobby or poor man’s lobster because of its firm, sweet lobster/langoustine like meat, but much better value for money, was at one time used as a scampi substitute. This fish is versatile, is great with mild purist flavours, but also stands up well to a stronger flavour like curries, stews, and paellas. We have boneless loin fillets, bone in chops/steaks and regularly have the sweet, slightly firmer cheek meat.🔪🍽️ If you're pan frying, heat your pan to a medium heat, a tablespoon of EV olive oil and sear off the fillet on one side until the cook line goes halfway up, flip it and cook for 30 seconds after the cook line meets in the middle. Classic Mediterranean flavours shine with monkfish, so some garlic, diced olives, parsley, and oregano in the pan are an excellent addition, let them caramelise and even scatter in some halved cherry tomatoes. If you’re baking in the oven a typical portion will bake for 15-17 mins @180°c and for the method in the video you want around 25-30 mins at the same temperature, no need to cover the Parma ham/prosciutto/serrano ham will protect the flesh and keep it succulent.🤤🌿 Excellent year-round availability and in good volumes, give it a try, you don’t know what you’re missing. Grab what you need in the Pioneer Foodstore or the Kingstown shop, same, quality, same price, same wit, handsomeness, and dashing looks… maybe not the last one.😝😜 #fishmonger #fishcounter #freshfish #supportyourlocalfishmonger #freshseafood #MASTERSOFTHEBLOCK #fishmongers #cumbria #localproduce #seafoodporn #realfishmongersofinsta #fishofinstagram #therealqualitystreet

If I were to be confronted by this gentleman with the knife on my home patch of Hackney, I would just hand over my wallet. No question, here it is. But I’m not in Hackney. I am on his turf in Tudela, the vegetable garden of Navarre, and he is about to give me a slice of the artichoke he has just cut. The vegetables here are so good because the soil is particularly fertile following regular flooding from the Ebro river and because of its micro-climate. Now, I can hear you thinking, “Mmm, standing in a slightly muddy field talking about artichokes and asparagus is not my idea of fun on a holiday.” But I promise you this: you won’t be thinking that in about half an hour’s time when you sit down to eat your lunch of vegetables prepared by chef Santi Cordon. Bizarre though it may sound, you really do need to see the vegetables in the ground and then being cooked in front of you to fully  appreciate eating them.  It’s a part of that whole farm to table experience. The Navarre people say that eating vegetables that drink the same water and breathe the same air means you share the same DNA, and that’s why it is so good.  Of course, I am a visitor, so this conclusion may not be entirely reliable, but it may just be that less is more. Just good quality ingredients grown in good quality soil. That is the real secret of cooking in the Kingdom of Navarre. And you can keep all your jus reductions and fancy foams, when it comes to Navarre lettuce hearts just plucked from the ground, sprinkled with local olive oil and sweetened with a few figs, you will be as close to culinary heaven as it is possible to get before you pass finally before St Peter. The big 5 in Navarre are Artichokes, Cardoon (a type of artichoke), asparagus, borage and lettuce. But don’t take my word for it. Let me take you to Navarre so you too can stand in a muddy field. It’s not too late. The white asparagus is about to be harvested. Coming? #navartur #pamplona #notjusttravel

𝗜𝗱𝗲𝗻𝘁𝗶𝗳𝘆𝗶𝗻𝗴 𝗳𝗹𝗼𝗿𝗮𝗹 𝘄𝗶𝗻𝗲 𝗮𝗿𝗼𝗺𝗮𝘀 𝗶𝘀 𝗮 𝗰𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲 many wine enthusiasts have shared.🌹 💐 Understandably. We are not frequently exposed to fragrant flowers in our daily lives as we are to foods. Familiarity with specific aromas comes with repeated exposure. That's why I love spring and going to the botanical garden. It's my opportunity to reimprint these floral notes in my memory. Here's a refresher on floral aromas you might encounter in wine.

I don’t have a favorite #HotSauce, I have a few favorites I use depending on the food, but here’s a cool article & #maps showing the favorite hot sauce by US state https://ow.ly/IwmK50QtnBq #geography #cartography #dataviz