On top of the bell tower

Retiling the bell tower roof

It’s been very quiet around here (in the village and on the blog!), but certainly not for the lack of anything to do. And while the heat does tend to steal whatever energy I have left to put words into a post, I think most will agree that summer is the season for being lazy and enjoying tall glasses of iced tea.

I was hanging laundry yesterday morning when I noticed this crew on the bell tower. After they removed the cross, they proceeded to take out all of the curved tiles. How they managed to work when the bells ring on the hour and half hour is beyond me, but at least they quit for lunch before the clock strikes noon!

Advertisements

Green eggs ANTS and ham CHEESE


Photo credit: Michael Eisen on Flicker. Some rights reserved CC BY 2.0

Don’t worry, I am not about to start experimenting with these beauties in my kitchen (unless Australia starts exporting them to Italy) but after hearing about them on MasterChefAU, well, I couldn’t keep quiet. It was like, you know… having 🐜🐜🐜 in my pants. The Australian native green ant is the new thing in insect dining. Its tart flavor brings up descriptions of lemonade, lemongrass and kaffir lime, and so far I’ve read that it is being used as a flavoring for gin and cheese.

Remember the cricket dessert a few months back? Well after that experience I thought no way was I going to eat bird chow again, but I may change my mind next week when Prince Charles makes an appearance on MasterChef. From what I gathered in the trailer, he’ll be facing down a platter of fancy canapés and one of the items will feature these green lovelies. The anticipation is just killing me!


Photo credit: Michael Eisen on Flicker. Some rights reserved CC BY 2.0

You might be interested in the following image/articles:
Green ant cheese
World Cheese Awards
Green ant cheese in the states

It’s a bread, it’s a bag, it’s kaak!

Kaak

I know the title sounds cheeky but it’s better than WTF that crossed my mind when I learned about this purse-shaped loaf studded with sesame seeds. A bread that you can tote around and eat it too? How cool is that! It all started when I was looking into the round-shaped kaak (middle eastern version of Greek pita), and from there I discovered that kaak/ka’ak is Arabic for cake and comes in both sweet and savory variations. Apparently the bread bag version is a common sight around the streets of Beirut as vendors suspend them from food stalls or trucks.

The best thing to come out of this is that I am now hooked on getting the hang of baking in a Weber. It’s a steep learning curve, but bread done in a kettle grill has its own particular flavor and gets me spending more fun time outdoors before summer comes to an end.

Kaak bread
Round ka’ak pocket breads baked in the kettle