Pre-Iron Age Chef

Photo of a snake skeleton use as a prompt for a three line tale, microfiction story
Photo by Samuel Zeller on Unsplash

 

Today in the kitchen stadium, the challenger has plated up a char grilled Adaptosaurus on a bed of mashed sweet potato with a side of shredded brussel sprouts stir-fried with the secret ingredient: full-moon-bathed silvered almonds.

If you want to recreate this gastronomic wonder at home, the first step of course is to hunt down your creature, good luck with that—we picked one up at British Museum deli—they’re hard to come by, so if you’re stuck, use chicken and adjust the cooking time accordingly. Carefully debone your protein with a sharpened stone, lather with crushed garlic and coconut oil, and pop it on the grill for an age—paleolithic magic!

 

Inspired by Sonya’s Three Line Tales, Week 82

On the Pulse

on the pulse(3)

We’re part way into 2016, and being February, you probably already know it’s the lunar Year of the Monkey, but did you know that 2016 is also International Year of Pulses (IYP2016)? To raise awareness of the initiative and celebrate those goodies that pack a punch in soups, dahls, curries, salads and all manner of meals, bloggers What the Ducks! and Palm Rae Urban Potager organised a blogger action day for today, and I’ve joined the bean wagon! I learnt of it via Janice at Ontheland.

The Food and Agricultural Organisation (FAO) of the United Nations (UN) states that designation of IYP2016 by the 68th UN General Assembly:

…aims to heighten public awareness of the nutritional benefits of pulses as part of sustainable food production aimed towards food security and nutrition.

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