I took three handfuls of wild garlic, together with two handfuls of Parmesan hard cheese, milled it through, added some basil and oregano, stirred with peanut oil and basil vinegar to make this "pesto" from it. Delicious on fresh rye bread, and with cheese!
Works with jack-by-the hedge, too, but I prefer wild garlic.
Those are the adventures of Mr. Fimbulmyrk, in bushcraft and blacksmithing, mountainbiking and hiking, reenactment, writing, singing, dancing, stargazing and having a piece of cake and a coffee. Pray have a seat and look around you, but be warned - the forest´s twilight is ferocious at times.
Beliebte Posts
-
You my dedicated readers might have noticed it was a bit silent the last two weeks, and that had a reason, two, in fact. We had to wor...
-
This year is a good one for sweet chestnuts, and I cannot afford to buy food to date, so I hauled ass in. And isn't that beautiful? Als...
-
On April, the 21st and 22nd the spring expo in Schwelm took place, and I was there as a servant of two masters;-). And what can I say, it...
-
This is part of my not exactly tiny collection of German hunting knives, representatives of a very distinct and ancient style of knife. Y...
-
I recently had an opportunity I could not resist;-). I was craving this knife for some 17 years or so, but did not want to spend that much...
-
At my recent visit to Solingen I also dropped by the Otter knives booth. Now they were very persuasive;-) and I got this beautiful tradit...
-
On request I am doing a personal evaluation of a very classic bushcraft combination. The famed Roselli hunter and carpenter´s knife. I pur...
-
This is a knife I forged quite some time ago at a really lovely friend's place. It is exclusively made from material I found in the wood...
-
Now this is a sgian dhú for Jürgen I made quite fast and a bit sloppy. But hey, it was a gift, so don´t complain...;-) It is a real knife...
-
On the bench... with a lousy pic by my old camera... a tomahawk I made for fun throwing. The head is spring steel, haft is yew....