Exploring is not just about places, this week I explored with my taste buds š
This week I explored a couple of new things with the dog’s. First was a brand new walk around one of my neighbouring villages. The walk took me from the local pub, down to the river and across a pretty bridge where the footpath went both ways along the bank of the river. It was extremely muddy but I’m sure it will be lovely in the summer. The footpath crossed back to the other bank and up the hillside, where lots of new lambs were grazing and snoozing with their mums. We ended up at the top of the village and wandered back down to the pub. This is a definite walk for the lighter evenings when I can drop into the pub for a glass of wine after.
I also visited a newly opened dog walking field near me. I had my three and a friend’s dog to walk so it made life so much easier to let them run free in a secure environment and it had some agility equipment for having some fun with.
This week we are looking at ‘D’ I was looking at doing dandelions but just a little earlier for gathering them. I did find two nice recipes, one for dandelion pesto using the leaves and also dandelion shortbread which uses the petals which apparently give the shortbread and slightly honey flavor. I will definitely be trying out and reporting back to you.
However back to ‘D’ I decided to go with dill. I normally associate this with salmon but found a no yeast, cheese and dill bread here
https://aprettylifeinthesuburbs.com/cheddar-and-dill-buttermilk-quick-bread/
It was extremely yummy although mine looks a little doughy, it didn’t taste it. Will making again and I think would add some more dill. It has such a subtle flavor that the cheese over powered it.
Still keeping with food and exploring. Have you ever had puy lentils? I am now sixty and hadn’t until this week! I had a packet of merchant gourmet puy lentils in my cupboard for a month or so.
Last night I used them!
Cod loin wrapped in prosciutto, diced courgette, cherry tomatoes and garlic and puy lentils all pan fried. It was rather yummy. The lentils have a sort of baked bean texture rather than the mushy texture of red lentils.
I have searched high and low for a spice or herb beginning with ‘E’ but cannot find one, so next week looks like it will be ‘F’ unless you my wonderful readers know if one. If you do please comment below, even if you don’t please feel free to just say hello!
Until next time
Stepping Into Sixty and Out Of The Comfort Zone 