Season of mists and mellow fruitfulness, Close bosom-friend of the maturing sun; Conspiring with him how to load and bless With fruit the vines that round the thatch-eaves run; To bend with apples the mossed cottage trees, And fill all fruit with ripeness to the core; … The autumn equinox has passed here in the … Continue reading Quel temps fait-il á Paris?
Extraordinarily vivid dream of Luca last night. Sat across the table, blue eyes, blue denim shirt. He talked to me for five minutes or so. Even though I knew it was a dream it was so real I was wondering whether I could somehow break back into the reality of 20 years ago. Ojallah, as … Continue reading Luca
Step 1. Acquire 3kgs of lean pork and 1 kg of fat. Grind (medium). Step 2. Take large bunches of fennel leaves, sage and rosemary from your garden and finely chop so you have a large cupful. Peel and chop a bulb of garlic, add 65 g of salt and 7 g of crushed black … Continue reading Applewood Smoked Herb and Garlic Sausages
Having steeped your barley a couple of times under water for 8 - 12 hours (ie overnight, depending on how late you work and how early you breakfast), and in the interim hung them up to drain in the fresh Himalayan air, it's probably time to stop the steeping and lay them out for germination. … Continue reading Chitting
To make beer you need sugar. Sugar plus yeast = alcohol. (By the way, if you have understood the difference between ale and beer, please let me know). One way of getting sugar is to malt barley. This how I do it: Buy a couple of 45 kg sacks of barley. However! If the barley … Continue reading Steeping Malt Barley in the Himalayas
How to make malt (and beer) in the Himalayas. What is malt? According to Wikipedia, "Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air." The most common cereal … Continue reading Himalayan Malt
Superb. Applewood, fennel, sage, rosemary smoked, for three hours. Probably the best I've ever had.
How to smoke fish at Himalayan Orchard. Step 1. Wait for your fishmonger to appear on his motorbike; box of fish strapped to his carrier. This happens once every 3 to 6 weeks. Step 2. Hail your fishmonger with a loud 'Muchly chahi-ey' (Fish are wanted) and wave your arms if necessary to attract his … Continue reading Smoked Fish
JP's guesthouse at Janglik (on the right) - the river is in the gorge below On the way up - note the braids of twirled fodder grass hanging in the Himalayan Blue Pine (kail), chips of which make excellent firelighters Simber Thach, reached after an hour or so, where we met the pony train coming … Continue reading To the Source of the Pabbar (Part Three)
Litham Thach below with the hanging valley above - gateway to the Rupin Valley I discovered the day before setting off from Himalayan Orchard that this is not only P and J’s first trek but also their first time camping, although P regularly goes for a walk round their town down in the heat and … Continue reading To the Source of the Pabbar (Part Two)