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
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This is my collection of traditional Hungarian hunting knives. I am quite interested into the ethnographical and morphogenetic influences of...
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On a recent flea market round my place I found this little very interesting folding knife. It is a Turkish grape knife. The bla...
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This is somewhat of an edit of an ancient post from way back then. But as is, the times have changed a lot, and so has my persp...
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Last weekend I as way down south in viking paradise. ... er... gone off his rocker, is he?*ggg* With my love ;-)we went to Erich´s place i...
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No Jagd und Hund expo visit would be complete without an encounter with this friendly gentleman and his wife. Mr. Janos Madaras alw...
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You all have read my post about the Knifemaker´s Fair in Solingen Klingenmuseum which...
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This is part of my not exactly tiny collection of German hunting knives, representatives of a very distinct and ancient style of knife. Y...
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Now the crazy crew around Kai and his girlfriend (me and Levin) boarded the moshmobile;-) and made for Oberhausen on Saturday, 12th of Mar...
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The other day there arrived a package from Nordisches Handwerk, a supplier of knifemaking goods, knives and bushcraft gear in Germany whic...
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This is a part of my collection of pocket knives. (Top to bottom: Otter "Notschlachter", 1.4110 100 mm blade, á virole lockback...