At least according to NPR’s All Songs Considered listeners. They’ve managed to find some real gems, which is kind of refreshing - I feel like I haven’t heard any good “new” music in ages.
Crossposted to SmarterFitter.com
It’s time for another ankle update (read the background if you’re unfamiliar). A bit more optimistic than usual…
Before I moved from London, I’d been seeing an NHS physiotherapist who prescribed some stretches and strength exercises to help my ankle. It’s been over a year since I started seeing him and there’s been no improvement. In fact, things have gotten worse, with my ankle causing me almost constant dull pain, particularly on the outside above my ankle bone and on top of my foot, even if I’m not walking or running, and shaper pain if I twist my ankle the wrong way.
I registered with a GP here in Oaksey, who said I’d have to wait 6 weeks for him to get my paperwork from London and decide where to go from there. I was sick of working the system, free as it may be.
Thinking back over the last 5 years of ankle bullsh!t, I would happily have paid thousands of pounds to have a pain-free ankle again. I hate to sound like an old fart, but those were the last 5 years of my 20’s, and I’ll never have them back!
So, as my mind toiled over private healthcare, the stars seemed to be aligning in this direction. I was talking about my ankle with a friend at a party, when a women introduced herself who turned out to be an NHS physiotherapist. She kindly listened to my saga, and when I said “I haven’t run in years because of this” she passionately exclaimed “Don’t give up! You must never give up! See as many people as it takes!”
Maybe she was just doing her bit to bring her physio friends more business, but even so, she got to me. The next day I found a physio in my area and made an appointment for that week. I saw this physio twice, but he didn’t really “feel right.” So I posted a message in the Runners World forum asking for physio recommendations in my area. Someone came back with PhysioPlus in Chippenham.
I had my first appointment with “Andrew” yesterday and I’ve gotta say: he could be the one. The guy basically gave me a once over - had me run and walk on a treadmill, felt all my muscles from my legs up to my neck (and asked, unprompted, “do you get headaches?” which I do, horrible ones, about 2-3 times per week, “cuz you should - you’re hard as a rock up here”), he looked at my feet, tested my flexibility, and so on. He discovered a few things:
- My back muscles are extremely tense, which could be causing pinched nerves sending pain down my legs
- My left arch is slightly dropped, which is causing more pinching on the tendons in my ankle
- My left hip is extremely tight, possibly due to my legs being slightly uneven in length
- When I walk, I don’t spend very much time coming off my left toe
So he did this thing where he basically twisted and stretched my back, then massaged my hip, and I instantly felt relief in the outer part of my ankle and calve. He prescribed me some stretches to do and I’m to try retraining myself in “how to walk”, making sure I follow through on my left foot, rather than hopping quickly off the toe (not sure if this makes sense to you, but I get it).
Until this point, I thought that the source of all of my ankle problems were in the ankle itself. But now I see that my entire body is at play here, and I need to work on my hips, butt and back as much as I do my ankle. Amazing how the body works together to build (and break) itself with every move.
My next appointment is in a week, where he’s going to do more work on my back and neck. I can’t wait, especially if this can solve my headaches, too. He’s also referred me to a podiatrist in the NHS who can look at my feet and determine if I need insoles.
What’s really exciting is that the physio thinks in three weeks or so I might be able to start running again. THAT would make VERY happy. I think one of the reasons that SmarterFitter has moved from a fitness blog to a food blog is because I feel sort of crippled from doing the “fit” stuff I want to do. I want to run, but I can’t, so I get down about it, and bake a cake. Now if I could both run AND bake cake, now that would be the life.
Crossposted to SmarterFitter.com
If you’ve been keeping up with this blog, then you know I’ve been increasingly obsessed with the idea of “living off the land.” One of the best places I’ve found to forage for free food is in the hedgerows, particularly those lining the fields behind our cottage.
My American friends might be wondering - what the eff is a hedgerow? A hedge or hedgerow is a line of closely spaced shrubs and tree species, planted in such a way as to form a barrier or to mark the boundary of an area. According to Wikipedia, many English hedgerows are estimated to have been in existence for more than seven hundred years, originating in the medieval period.
As it turns out, many of the shrubs, trees and bushes used to create hedgerows bear edible fruit. For example, our nearby hedges have offered blackberries, nettles, rosehips, hawthorn berries, crab apples and sloes. And I’ve heard rumors of sweet chestnuts, hazelnuts, damson plums, gooseberries and wild garlic lurking in hedges I haven’t yet discovered.
Let’s be honest: I probably wouldn’t go out of my way to actually buy sloes and crab apples, but since they’re available, I feel compelled to use of them. Sloe berries are similar to small plums, but are a too tart and astringent for eating. Crab apples are also not exactly munching food. But boil the two together with a bunch of sugar and leave to mature for a couple weeks and something quite magical happens. The sloes’ astringency subsides and their plummy flavor really comes through. The seeds in the crab apple act as a natural pectin, which gels the mixture into a nice, deep purple jelly that goes particularly well with blue cheese, as well as almond butter and (I’m guessing) regular butter, too.
I used Hugh Fearnley-Whittingstall’s template for hedgerow jelly, which can also be made with rowan berries, rosehips, haws or a mixture. Making hedgerow jelly isn’t a quick process. It takes time to pick the sloes and the crab apples, and anyone who’s made jam or jelly knows that it’s a slightly delicate affair involving things like jelly bags and sterile jars. But it’s all time well spent, and rewarding too: collecting food from nature and turning it into something extremely delicious, experiencing the whole process of food creation from start to finish.
Sloe and Crab Apple Hedgerow Jelly
Adapted from Hugh Fearnley-Whittingstall’s crab apple and rowan jelly.
Around 1kg sloes
Around 1kg crab apples
At least 1.5kg granulated sugar
Jelly bag (or a clean cotton cloth and a big sieve)
Around 1kg crab apples
At least 1.5kg granulated sugar
Jelly bag (or a clean cotton cloth and a big sieve)
Wash the sloes and crab apples. Cut the crab apples in half, but leave in the cores - they contribute lots of pectin, which helps set the jelly.
Put all the fruit into a large, heavy pan, along with enough water (at least 500ml) to come about halfway up the fruit. Bring to the boil and simmer, stirring occasionally and crushing the fruit against the side of the pan, until the whole mass is soft and pulpy. Tip the mixture into a jelly bag (or a large sieve lined with a cotton cloth) suspended over a bowl, and leave to drain. If you want a clear jelly, just let the liquid drip through, but if you want to get the maximum yield and don’t mind if your jelly is a little cloudy, squeeze the pulp to extract every last drop of juice.
Measure the juice, then transfer it to a clean pan and add 750g sugar for every litre of juice. Stir over a low heat until the sugar has dissolved, then boil rapidly, skimming off any scum that might rise to the surface, until you reach setting point - you can measure this with a sugar thermometer: it’s 106C. Alternatively, after about 10 minutes of hard boiling, take the pan off the heat and drop a teaspoon of the jelly on to a cold saucer, put this in the fridge for a couple of minutes, then push your finger through the jelly. If the surface wrinkles, your jelly is ready. If not, boil for five minutes longer, then repeat the test.
As soon as setting point is reached, remove the pan from the heat and pour the jelly into warm, sterilised jars. Cover with a disc of waxed paper, then a lid. Leave for a few weeks to mature before eating. The jelly should keep for up to a year.
Crossposted to SmarterFitter.com
It’s been a while since I last posted. I’m not sure what’s been getting me down - maybe it’s the weather. We’re heading into a typically wet English winter. Wet. And dark. Sunset is at 16:06 today, which tends to eliminate all possibilities of pre- or post-dinner strolls. And the wind has been howling for days, bringing with it rain, farm smells and shifting food cravings.
Only a month ago I was a fiend for raw salads, but these days I seem to be looking for any excuse I can to turn on the oven. Roasted vegetables, hot stews and warming soups are the order of the day (and fresh baked bread to go with them). In fact, the cold season’s hearty vegetables almost make the English winter worth tolerating.
I was reminded of this a few weeks ago at The Bridge in London, where a former workmate was having a lunchtime birthday party. Like most English pubs, The Bridge’s lunch menu was a bit sparse on the vegetarian options, so I went for the soup: carrot and coriander. I have to hand it to the Bridge - their soup surprised me. It was perfect, bursting with fresh carrot and a lemony (I think) broth. It was simultaneously light and fresh but very satisfying.
The next day, I set out to recreate their carrot and coriander soup with my oodle of carrots from the Riverford Organic Box. But while searching for recipes, I found this one for Carrot Fennel Soup, which seemed to be a calling for the fennel bulb in my fridge that desperately needed a home.
Frankly, I can’t think of a better use for a fennel bulb and a surplus of carrots: this soup is dynamite! Roasting caramelizes the carrots and fennel, making for a sweet, rich soup that’s perfect for a cold winter’s day. Other bonuses: it’s easy to make, super healthy and unquestionably vegan.
Roasted Carrot and Fennel Soup
The olive oil drizzle isn’t totally necessary, but it does kick things up a notch!
2 medium fennel bulbs with fronds
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups vegetable broth
2 1/2 cups water
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups vegetable broth
2 1/2 cups water
Olive oil drizzle:
1 teaspoon fennel seeds
2 Tbsp olive oil
Preheat oven to 450°F with rack in lowest position.
Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
Serves 4. Per serving (without olive oil drizzle): 174 Calories, 11.3g Fat, 14.8 g Carbohydrates, 4.4g Protein, 3.7g Fiber
Yesterday morning, Mike joined me on my first mushroom foray with the Cotswold Fungus Group. My god, I have a lot to learn about fungus. But what a great time. I met some great “local people” and moreover and learned a ton (most of which I forgot, but what a good excuse to do it again, and this time with a notebook!).
Dave, the guy running the show, works for the Wiltshire Wildlife Trust to identify mushrooms growing on their protected land (Ravensroost Wood, in this case). Dave knows his fungi, from Latin names to funny stories like that of the black bulbous Daldinia Concentrica, aka King Alfred’s Cakes. The name comes from a legend that King Alfred burnt some old lady’s cakes while hiding out from the Danes in Somerset. These stories are far easier to remember than the Latin names, though I suppose you get better at that with practice.
Speaking of Latin names, Mike and I vowed to memorize at least one from our bucket of finds (by the way, real mushroom hunters carry cheesy wicker baskets rather than plastic buckets). We settled on Lepista Nuda, aka Wood Blewit, an edible mushroom which Dave claims is “the reason why God invented streaky bacon” (I think he meant that streaky bacon is the reason why God invented the Blewit, but nevermind).
Aside from mushrooms, it was really fun meeting some real English country folk, who were a lot less “country” than I expected. In fact, everyone was really nice and their enthusiasm about fungi was contagious. I often stereotype English people as being too polite and unimpressed, but these people were the complete opposite. I guess they were all just geeks like me.
A few of the mushrooms we found were edible, including puffballs, blewits and one baby oyster mushroom (and supposedly a “goblet” mushroom, but we were dubious on that one). We cooked the ones we were sure about in some olive oil with salt and pepper and had them with a bit of balsamic and Mike’s fresh bread. They were delicious, especially the puffballs and the oyster, and made extra tasty knowing that their edibility was confirmed by an expert.
You can see more photos here: Mushroom Hunting on Flickr.
Otherwise known as Hygrocybe niveus, this slimy, cream-colored ’shroom was found in one of the fields of Lower Moor Farm. In fact, the whole field was covered with these little guys.
I’m not 100% sure it’s a snowy waxcap, but its appearance agrees with images found in other guides, including Rogers Mushrooms and MushroomExpert.com.
The land conditions also fit. Lower Moor Farm is a bit of lowland grass pasture owned by the Wiltshire Wildlife Trust. According to the National Trust, waxcaps love “permanent grasslands such as sheep grazed uplands and lawns.”
These long established, and sometimes ancient, grasslands are uncommon, many of which have been lost over the last 50 years. As a result, waxcaps have been in decline across Europe since the late 1940s.
They are apparently edible, but not terribly flavorsome.
I consider the side dishes as important as the barbecue, and these sides should taste as good as the meat. I see it all as part of the same experience even though many people just grab some “Q” and start munching. Some people are not into meat and I try to be sensitive to those feelings; vegetarians are okay with me. - David “D.T.” Terrell, Austin Barbecue Company
One of last summer’s highlights was Rachel and Dave’s wedding reception at their home in Austin Texas. In addition to good friends and Fireman’s #4, the fabulous food was yet another reason to celebrate the occasion.
The party was catered by The Austin Barbecue Company, run by barbecue chef David “D.T.” Terrell. I didn’t expect much in the way of veggies from this BBQ man and his giant smoker, Dave’s spread surprised me: barbecue beans, potato salad, cole slaw, enchiladas, and plenty of tortillas and extra sauce.
As I sat down with my plate and took my first bite - a tender, deeply flavored butter bean - I could tell that the food had been prepared by someone who cares about quality. And as I finished my plate, I was starting to see barbecue in a whole new light.
On my second trip up to the buffet table, I had to ask David about his marvelous beans. He not only shared a few secrets about his favorite “non meat”, but also agreed to an interview for SmarterFitter in which he shared his thoughts on beans, barbecue, cajun cuisine and even Indian dal and tofu. Check it out, and if you happen to live in Texas and are a bit stumped for a Thanksgiving or Christmas dinner, why not see if David can help?
Beyond Brisket: My Interview with Austin BBQ Chef David “D.T.” Terrell
Crossposted to SmarterFitter.com
I went for a bike ride this morning to the Duchy Home Farm Organic “Veg Shed” and couldn’t resist this mammoth savoy cabbage. Fairly surprised it survived the nine mile journey back home.
Next time: bring a bigger backpack.
Crossposted to SmarterFitter.com
Tim and I were out for a walk yesterday one Lower Moor Farm when we stumbled upon an enticing little cluster of big white mushrooms. I picked a few and, after a bit of internet research and some reassurance from my neighbor, I determined that they were field mushrooms and thus, quite edible. That evening, I turned my small harvest into a tasty mushroom pizza.
Good news - I’m still alive!
I’m not only alive, but I’m totally hooked on this mushroom gathering business.
I just filled in my membership form for the Cotswold Fungus Group and look forward to following in the footsteps of my new hero, John Wright, semi-resident forager of River Cottage.
Consequentially, I just received a new book that should help me in my free food pursuits: Food for Free
Crossposted to SmarterFitter.com
I’ve recently become hooked on the Channel 4 series River Cottage, a program featuring Hugh Fearnley-Whittingstall’s adventures as a downshifted cottage smallholder. One of the show’s main aims is to inspire people to live a more sustainable lifestyle by making simple changes to their eating habits. A recent episode featured baker “Ted” who demonstrated to busy mom “Sarah” how easy it is to bake bread.
I’ve been baking my own bread for a while, but my technique primarily relies on the no knead method which, while delicious, doesn’t quite reach the crusty, artisanal heights that I want it too (it also doesn’t toast well for some reason). Ted’s malted grain loaf caught my attention - it looked crusty and delicious, with lovely slashes on top and a dark, but light and fluffy interior. Last Tuesday, I decided to attempt this recipe for myself, and already I’m on to loaf #2: this stuff is incredible.
I’m posting the recipe here, but I highly recommend watching the video to get an idea of how it should look at the various stages of the baking process. It’s really simple. And if you wonder if you have time to spend 10 minutes kneading dough - you do. It takes more time to go to the store and buy crappy bread. This stuff toasts like a dream. Is it the flour? Is it the balance of ingredients? Is it the oven temperature? I’m not sure, but I’m looking forward to experimenting with different flours to find out.
Malted Grain Loaf
From The River Cottage.
500g malted grain flour (I used Doves Farm Organic Malthouse Bread Flour)
5g dried yeast
10g fine sea salt
300ml warm water
About 1 tbsp melted butter, or rapeseed or olive oil
Rye flour, for coating (optional)
5g dried yeast
10g fine sea salt
300ml warm water
About 1 tbsp melted butter, or rapeseed or olive oil
Rye flour, for coating (optional)
Combine the flour, yeast and salt in a large mixing bowl. Add the water and mix to a rough dough (I recommend using your hands). Add the butter or oil and mix well. Adjust the consistency if you need to with a little more flour or water to make a soft, easily kneadable, sticky dough.
Turn the dough out on to a work surface and knead until smooth and satiny - roughly 10 minutes (or if you have a blender with a dough hook, use that). Cover the bowl with cling film and leave until doubled in size - anywhere from 45 minutes to 90 minutes, possibly even longer (here’s a picture of what it should look like when ready).
Deflate (’knock back’) the dough by tipping it on to the work surface and pressing all over with your fingertips. Then shape the dough into a loaf, dusting it with a little rye flour if you have some (the video demonstrates this very well). Transfer to a well-floured board, linen cloth or proving basket, lay a plastic bag over it and leave to prove, until almost doubled in size again.
Preheat the oven to 250°C/Gas Mark 9 (or at least 220°C/gas 7, if that’s your top limit), then put a pizza stone or baking tray in to heat up. Have ready, if possible, a clean gardener’s spray bottle full of water - you’ll be using this to create a steamy atmosphere in the oven, which helps the bread to rise and develop a good crust. (You can achieve the same effect with a roasting tin of boiling water placed on the bottom of the oven just before you put the loaf in - but the spray bottle is easier.)
Transfer the loaf to the hot tray, removed from the oven. Slash the top, if you wish, with a serrated knife. Put the loaf into the hot oven and give a few squirts from the spray bottle over and around it before closing the door as quickly as you can.
Bake for 10 minutes, then reduce the heat to 200°C/gas 6 and continue baking until well browned and hollow-sounding when tapped - around 30 minutes.
Leave to cool completely on a rack before slicing.
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