Shakedown Social

Ganga<a href="https://mastodon.au/tags/Apples" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Apples</a>, the fruit of Winter. While we think of them as dessert fruit, they also make amazing salads and savoury baked dishes - salads, pickles, chutneys, as well as jams, breakfast dishes, juices and desserts. They can be eaten raw, poached and roasted. As well as salads, they make amazing soups when incorporated with veggies. Dr Ben, a Korean doctor and blogger, uses apples and pears in his kimchis for sweetening.🙇‍♀️ to the apple!<a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Salads" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Salads</a> <a href="https://mastodon.au/tags/vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#vegetarian</a>

GangaAnd taadaaa! 2L of beet kvass. I could have squeezed the leftover bit into the other jars duh, but it'll do for tomorrow's tonic. In the fridge now so the bubbling is settling.It took about 750g beets, but could do with a little bit less or more either way.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/WhatIamCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIamCooking</a>

GangaAnd finally, the beet kvass, ready to be decanted into bottles. I just have to wash the bottles first as I finished the last of the previous kvass and the kanji this morning.The jar is not really on a slope 😆 and also was covered with a cloth while fermenting. This one has a lovely taste to it as I added some spices - fennel, coriander seed, cardamom seed, long pepper. I can definitely taste the fennel seed, and the others will reveal themselves I am sure, once the kvass is chilled. It has a different taste when chilled. I read yesterday that the left-over beet is nice roasted. It is too hot for that today, but I might freeze it and use in soups, veggie stews, dals, wet curries etc. <a href="https://mastodon.au/tags/NoWaste" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#NoWaste</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaMost of the grapes have been dehydrated and are now conditioning (a few still finishing off in the dehydrator). And the rest of the fresh grapes are now busy making vinegar. It is a very lively ferment. It usually is covered with a breathable cloth; I took it off for the pic.The vinegar is darker coloured rather than light due to the sugar used.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Dehydrating" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Dehydrating</a>

GangaThe rhubarb was fermented - a slow bubble for this one - then dehydrated. It will be powdered for a nice, funky tart addition to foods, possibly to replace the usual souring agents in some Indian dishes.I loved how the powdered fermented herbs turned out so I wanted to do this with rhubarb too, rather than just dehydrating it.Sorry for out of focus pics. Those dehydrated pics are quite tiny - the bowl is a very small one, so they look bigger than they are.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaPurslane has been fermented (using ziplock bag method) with onion and garlic and is now in the fridge and is being used. V. happy with the results. Purslane still has some crunch. It was a lovely bubbly ferment.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaA catchup on things <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> Chillies have been dried and conditioned. Now in a jar - I'll grind chilli flakes and powder as needed and the rest will be used whole.

GangaGood grief it is hot out there. I mean "Summer burning hot" not "Autumn gentle hot". Pot plants are watered.Also water is out for the insects and birds. I can tell that magpies like the verandah for the coolth on hot days, as there are little white spots everywhere 😂 I'll often see them behind the pot plants that sit on the edge of the verandah.Time to taste the kvass and stir the vinegar.<a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a>

Ganga.... and that is the end of Grape Day #1. 🍇🍇🍇🍇🍇🍇🍇🍇🍇🍇🍇🍇 3L jar of vinegar in the making. 4 large trays of grapes dehydrating in the Excalibur.1️⃣ The grapes are large and juicy and will take some time2️⃣ Each one had to be picked from the stem and pierced with a knife. About 1,000 grapes, give or take a couple of hundred.3️⃣ The fifth tray holds all the 🌶️🌶️🌶️🌶️🌶️, aaaaaalmost done.4️⃣ More grapes to pick, but not until these are dried. 5️⃣ There are more things to dehydrate but they are all on hold until these grapes are done. 🌟 Tired. Just the cleaning up to do before I shut down for the day. 🍹<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Grapes" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Grapes</a>

GangaNew day, new dealing with garden produce.Today it's the grapes. I'll have a go at some vinegar, plus dehydrate some. My grandmother would bottle grapes, and I loved them. I don't have such a sweet tooth these days, but if I had a vacola ......<a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrowYourOwn</a>

GangaGood. The chillies are in the dehydrator. 14 dozen (168 chillies).🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️ They are small Thai chillies so they don't look that many - just 1 dehydrator tray.I *nearly* made a fermented chilli mash, but the <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> ones are a bit faffy - the hot chilli sauce I made the other day is simple and awesome and without messing around. No seeding or peeling chillies for me, altho next time I make the sauce I will roast some. (These chillies are two small to remove the seeds anyway, and last time I just blended everything up in the Vitamix. We're not scared of a few seeds*).* I read the other day that it is not the seeds that hold the most heat, but the white membrane parts of the chilli. I am not testing this.<a href="https://mastodon.au/tags/Preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Preserving</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrowYourOwn</a>

GangaI am adoring reading this book ⬆️ ( <a href="https://mastodon.au/tags/TheCookingOfTheEasternMediterranean" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#TheCookingOfTheEasternMediterranean</a> by <a href="https://mastodon.au/tags/PaulaWolfert" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#PaulaWolfert</a> ).I got half way through the book before there was a section that contained meat. (There were a few "chicken stock" recipes before that but mostly the non-veg components were easily substituted.)Her description of the recipes, how she found them, who showed her, where they cooked the dish, the drive there..... All fascinating and make the book very readable.I am up to a section on the use of chickpeas! And how she waxes lyrical about chickpeas ❤️ *Pops into kitchen to put chickpeas on to soak*<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Cookbooks" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cookbooks</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a>

GangaDoing a test run of dehydrating doddapatre/Karpooravalli - so far so good altho it loses colour. Smells the same tho. It is easy to strike cuttings so will pot some up for people and do a couple of trays for dehydrating.Aka Indian borage, Cuban oregano, and Spanish thyme, Mexican mint., and so many more.... Also ajwain leaves and carom leaves (incorrect names).Of course, lots of different names across India:Hindi: Ajwain Patta or Sambrani Patta Kannada: Doddapatre, Karpooravalli or Oma Kalu Ele Tamil: Karpooravalli or Omavalli Telugu: Omavalli or Vamu Aku Malayalam: Panikkoorkka or Karpooravalli Marathi: Patta Ajwain or Doddapatre Bengali: Patharchur or Pashanabheda Gujarati: Sambrani or Ajma Na ParnoReal name: Coleus aromaticus / Plectranthus amboinicus<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Doddapatra" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Doddapatra</a> <a href="https://mastodon.au/tags/Herbs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Herbs</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaI am a fan of artichoke hearts, and use them particularly in Summer salads. Although they can be roasted, sauteed, gratineed, used to top pizza and turned into a dip, our uses are primarily in salads.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/salad" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#salad</a>

Ganga<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> 🍆 I made the best ever eggplant and chickpea dish last night in the slow cooker function of the <a href="https://mastodon.au/tags/InstantPot" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#InstantPot</a>. 📖 The recipe is Macedonian Chickpeas, Eggplants and Tomatoes, from The Cooking of the Eastern Mediterranean, by <a href="https://mastodon.au/tags/PaulaWolfert" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#PaulaWolfert</a>. 🍅 A few bits (onion, green capsicum, eggplants) are sauteed quickly then tomatoes, LOTS of parsley, greek oregano, bay leaves is added, then tomatoes. Simmered for 10 mins then mixed with chickpeas and slow cooked for 3 hours. 🌶️ The recipe also includes chillies, but I added the water used to swish around the blender after I pureed the fermented chillies. It was a perfect heat!🍅 All from the garden except onion and chickpeas.✅ The recipe punches above its weight!! Very special. Lots in the fridge for 'ron. 😋 <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/MacedonianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#MacedonianFood</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrowYourOwn</a>

GangaPea Eggplants (also called Turkey Berry and Sundakkai) are very common across S.E. Asia and India. They are used fresh in S.E. Asia and more commonly used dried (Sundakkai Vathal) in South India. They are very delicious and incredibly nutritious. Fresh pea eggplants can be found in Asia groceries and the dried ones in Indian groceries.<a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a>

Ganga<a href="https://mastodon.au/tags/Tamarind" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Tamarind</a> is one of my favourite flavours, and it is a regret that we don’t often get fresh tamarind pods here. There is a difference between using fresh young but ripe tamarind and the dried blocks of older tamarind that we use. Some recipes are great with the younger tamarind, some pair better with the older and/or dried tamarind. Occasionally we can pick up raw tamarind, and I love to make a sweet-sour molasses/syrup with it to capture the wonderful mouth puckering green taste.Here I roasted Brussels Sprouts with my tamarind molasses. You can make your own from raw or ripe tamarind pods. But in some parts of the world it is easy to purchase a tamarind syrup – this can be used as well if the sweetness doesn’t override the tartness. It needs a balance of sweet and tart.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaFennel is a vegetable that feels like it should be a Summer vegetable but it is definitely at its best in Winter. It is delicious raw, in salads or nibbled while you potter in the kitchen. But it is also very good when cooked. It loses its strong aniseed taste and becomes creamy and delicious. Baked, grilled, pan fried, simmered into soups or blended into purees. It really is an underutilised vegetable in Australia.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Fennel" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fennel</a>

GangaThe dehydrator is out again, had a good clean, and now there are freshly picked chillies on one tray and I thought I'd make my first fermented powder with some greens and herbs I fermented recently. I love greens powders and make them anyway with green from the garden for use in wintery dishes and also in smoothies. So why not a fermented one?I think both <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> and <a href="https://mastodon.au/tags/SandorKatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SandorKatz</a> talk about them. I just couldn't find it again when I looked in Katz.<a href="https://mastodon.au/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a> <a href="https://mastodon.au/tags/Dehydration" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Dehydration</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaThis is a perfect evening salad, reminiscent of a cheese and greens plate – so much so that you will find yourself wanting to eat it with crackers! It is simple and quick, yet utterly delicious.I don’t often buy bags of mixed lettuce leaves but sometimes it is the easiest and cheapest way to bring a salad together. Here I use mesclun, but any mix will work. If you have some watercress leaves, radicchio or Belgian Endive, add some of those too.Top with toasted nuts or seeds. Walnuts are great – I sometimes keep a bowl of two of unshelled walnuts in the kitchen just to add to dishes as needed. But other nuts will work easily as well – pistachios, pecans, hazelnuts, for example. Or sunflower seeds, pepitas or other seeds. Then drizzle with just a little walnut or hazelnut oil with even less lemon juice. Select your cheese and add. Voila! A salad.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Salad" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Salad</a>

Recent searches

Search options

Administered by:

Server stats:

#FromTheKitchen