I was asked whether I was excited about the trip, and unable to give a fully positive answer. I think being wrapped up in preparation, the logistics of a very early flight and onward travel to Burgos had muted my anticipation somewhat. In the end, with a few minor hiccups, everything, as it often does, worked out just fine.
Medium firm tofu trial. I wanted it a bit firmer but I think the mould (a ricotta cheese mould) was a bit all for the correct pressure. The individual steps for making tofu are relatively simple, but there are quite a few: Soak the beans for 8hrs, liquidise with a set quantity of water, strain in a nut milk bag, heat up to around 80C, hold for 30 minutes, add gypsum (or another coagulant), stir, ladle into a mould lined with cheesecloth, press. I made some mabo dofu (pictured) and some home style tofu. I'm not saying I won't do this again, but it's probably on the rainy day side of the food projects I've done as it's relatively simple and cheap to buy locally.
Rather enjoyed seeing the defiant grasses and wild clematis erupting from these traffic bollards on a road siding.
As some folks may know, I'm a big advocate of repair not landfill. So, I darned my first sock! It's ugly as buggery but I don't really care. I'm unlikely to take this next week on the Camino as I've no idea whether it'll last! This guy got a small hole burned in it from a San Juan festival pallet burning on the beach in Brighton.
It was only supposed to be a training walk! Turned into a bit of an epic 26 mile (42 km) hike from my house in Brighton to Eastbourne via the South Downs Way. I picked a rather splendid day for it, and took a few nice shots on the way. I'm not usually one to post miles, but thought this was noteworthy, it's the longest walk I've ever done in one day, and the south downs isn't exactly light going, especially at the end. I'm off to finish the Camino Frances on Sept 14, so I thought I'd test and warm up the old pins.
I've been eating a lot of rice bowls lately and I thought I'd share some basics that I've learned since eating them. I started with some of the donburi style Japanese rice bowls. Oyakodon is lovely, simple chicken vs egg with dashi, sugar and soy, likely ginger and garlic. Gyudon is thin sliced beef with something similar. Korean rice bowls (Bibimbap) are a bit more relaxed and have more variety of toppings.