So amazing to go back to the beginning of this channel space. We have traveled through so much.

Wow! I remember this.

I remember sprouting buckwheat too

When you eat fruit, do not throw seeds in the garbage pipeline. Wash and dry them. Put them in a box and leave it in the car. When you are on the way, throw through the window in places where there are no trees. Nature will take care of them itself. In Asian countries, this practice has existed for centuries. That's why now their fruits grow everywhere.🍎🍒🍑🍐

https://en.wikipedia.org/wiki/The_Devil_We_Know • https://t.me/starfirecodeschat/33811

Reshared from unknown source, text below: t.me/IntuitiveKitchen/2171, t.me/IntuitiveKitchen/2172

Reshared from unknown source:

' My grandmother and mother have passed down this cherished method of preserving tomatoes through generations. It's a delightful way to savor the taste of summer all winter long. Our table is graced with a delightful tomato salad during the chilly months, seasoned with aromatic spices. This recipe holds a special place in our family's heart and is prepared with love.

Ingredients and Preparation:
2.3-2.5 kg of tomatoes, cut into quarters
6-7 cloves of garlic (2 cloves per jar)
A bunch of fresh dill
A bunch of parsley
Any additional greenery of your choice, stems included
400-450 grams of onions

Clean and sterilize the jars thoroughly
Boil each jar for several minutes to ensure cleanliness. Sterilize the lids by boiling them. I prefer using 1.5-liter jars

Layering in the Jars:
Start with 1 clove of garlic at the bottom of each jar. Add some black peppercorns and any additional greenery. Layer in the tomatoes and onions. Add another clove of garlic and more greenery. Continue layering until the jar is filled, ending with onions and greens.

Preparing the Marinade:
Boil drinking water and pour it into the jars, covering the contents. Close the jars tightly with the lids. Let the jars sit for 15 minutes to heat through. After 15 minutes, strain the liquid from the jars into a pot using a sieve.

For the Marinade (for a 1.5-liter jar):
Liquid from the jars
2 teaspoons of salt (18 g)
2.5 tablespoons of sugar
1 tablespoon of neutral, refined oil

Bring the marinade to a boil, ensuring all spices dissolve. Add 25 ml of 9% vinegar to each jar.Pour the hot marinade over the tomatoes in the jars. Seal the jars tightly and turn them upside down briefly to check for a secure seal.

Final Steps:
Cover the jars with a warm blanket and allow them to cool completely. The preserved tomatoes can be stored for up to a year at room temperature. Enjoy your homemade preserved tomatoes! '

t.me/IntuitiveKitchen/2171, t.me/IntuitiveKitchen/2172

David Bedrick wrote,
' I asked my teacher,
“When will this change finally occur?”
“David, when the soup is ready, the peas will jump in.” '

David Bedrick: facebook.com/share/p/4zq2t1JEbnpjPdGu
Commensal Musicality: facebook.com/share/p/ehjXuyixJAujBEV9

t.me/IntuitiveKitchen/2174

Haydari (Turkish Yoghurt Meze) - Cook Eat World
https://www.cookeatworld.com/haydari-turkish-yoghurt-meze/