Atmospheric sunset

Such an atmospheric sunset through our little cottage bathroom window. Gosh, I'll miss this place once we have moved.

Golden paste for dogs (and humans!)

I have heard a lot about the benefits of golden paste to help dogs with arthritis and, with Jeaves’ elbow dysplasia causing him to limp a little after exercise, I thought it worth trying.

I also read that the active ingredient, curcumin, is good against many problems in humans, in particular cancers such as my mother’s: multiple myeloma. She hates taking drugs of any kind and yet of course has to with her condition, but I am working on her taking this paste to see if it may help.

This batch is double the size of the one I made a fortnight ago, so should last a month, theoretically! The ingrdients are in cups, which is easy to deal with:

1 cup turmeric
4 cups water

Bring to boil then simmer for 7-10 minutes until thick. Take off the heat, allow to cool slightly.

Add 4-6 tspns ground black pepper (I used just over 5 tspns, just because that is what I had) and 2x 1/3 cup coconut oil. Mix thoroughly and spoon into sterilised jars. I usually keep these in the fridge, but the instructions also say you can freeze this paste, which I may try at a later date.

Gosh, where did the time go?

I cannot believe that it has been so long since I last posted!

I think I will restart with a recipe for my grandmother's chicken in lemon sauce. Unlikely to be a traditional Polish recipe, but will be based on French food from her childhood. 

This also means that when I forget, I will find it here!

Chicken in Lemon Sauce

Chicken portions (quarters are best, skin on, and on the bone)

Onion

Carrot

Celery

Bay leaves

Bouquet Garni of herbs

Water to cover generously

Salt & pepper

Cook the chicken with all the above ingredients for about an hour, with the intention to use the stock in the lemon sauce.

Sauce:

Melt butter and add flour (2-3 tablespoons, depending on amount cooking) to make a roux. Carefully add stock, ladleful at a time. Simmer until it has a consistency like double cream. Add juice from 1-2 lemons, a teaspoon or two of sugar (to take away the lemon sharpness a little but not to make it sweet). Put in the lemon halves from the squeezed lemons, bring to the boil and switch off and leave for about half an hour to infuse. Remove lemons so as not to make the sauce bitter.

When ready to eat, reheat and serve poured over the chicken (generous with the sauce) on a bed of rice and with a salad.