One day I’m going to cure my own olives.
(Source: sucrealavanille, via damnshesfit)
Awww… yeah! Looks delicious.
(Source: findbeautyinyourbones, via damnshesfit)
I’ve found this to be true.
(Source: 60kilograms, via damnshesfit)
Cooking Tip of the Day: Saffron, also known as “red gold,” is made by drying hand-harvested stigmas of Crocus sativus flowers.
A great idea. I love to use citrus zest.
Cooking Tip of the Day: The best way to store leftover lemon zest is in the freezer. Fridge and pantry-stored zest lose their citrus punch.
Oh yeah.
Bone broth. It’s own kind of medicine our grandmothers’ believed in.
{Creswick turkey bone broth simmered for 5 days with foraged Maitake & Chaga mushrooms, burdock, astragalus, nettle, red clover & oatstraw. Nutrient dense healing.}
Not vegan friendly. {sorry, peeps}
#realfood #organic #pastured
Wow, so beautiful! That curly kale is calling my name. jennie-pie:
#CSA boxes back in business! :) (Taken with instagram)
I love it when unexpected things show up in the tags I follow. This was under “canning”. A beautiful scene.
Bibbulmun track about 2km north of the Canning River crossing.
Don’t let the verdant green and dappled shade fool you, it was around 40 Celsius.
I was forced to stop and chill for a few hours.
