johns wort infused sweet almond oil, menthol, capsicum extract, and a blend of many warming and cooling essential oils including ginger, cinnamon, camphor, and peppermint. But ease in, it's pretty strong! Wash hands with soap after applying or other places you touch will get warm too. It warms the area and helps lessen aches and pains. But do remember to wash your hands after use, or everywhere else you touch will be tingly and warm too!ĭirections: Rub on sore joints and muscles. The essential oil blend in this product in addition to giving it much of its heat and tingle, also makes it smell spicy and nice, so you will not be embarrassed to go to work wearing it. All of them notice what a deep warming and soothing sensation it provides. Some users are yoga teachers & athletes, some are senior citizens with achy knees & hips, others are builders & gardeners who work with their bodies all day. We have been making this aches & pains balm for nearly 2 decades to rave reviews. Johnswort infused sweet almond oil and beeswax. Onion and garlic add their flavor to the new potatoes as they roast together on a baking sheet lined with parchment paper.Warms and soothes achy joints and muscles.ĭeep warming capsicum extract is coupled with over a dozen essential oils as well as icy-tingly menthol. I scattered a few sprigs of thyme, savory, rosemary or some sage leaves, whatever I could grab from the garden I also added one or two onions, quartered, and two whole heads of garlic halved horizontally, tossing everything in a bowl with olive oil. ![]() 2-inch square piece aburage, quartered (deep-fried tofu pouches found in. A few years back when we dug out the second crop of potatoes from the garden I couldn’t wait to serve them simply roasted, rubbed with olive oil!īesides olive oil I sprinkled the new, scrubbed potatoes with salt and pepper-I love to use Maras or Urfa pepper flakes that add deep, fruity flavor not just heat. Turtle Island Tofurkey Deli Slices Lightlife Smart Deli Yves Deli Slices. I often feel that the side dishes are more interesting than the meat or poultry that is traditionally served these days. Bonnie Benwick, the former food editor of Washington Post got enamored with it, as well as with the eponymous scrambled eggs from Kea, and made the dish famous in her column! Besides the Kean scrambled eggs–also called ‘ paspalas’ –we filled jars with the pork confit for future use. We made several batches, using pieces of locally grown pork that the chef and his sous-chefs butchered in the kitchen. During my annual January visit, a few years back, we were trying traditional winter dishes from Kea and other Cycladic islands for a pork and xinomavro wine feast, and Chef Michael Costa was immediately taken by paspalas’ intense and versatile flavor. The importance of this rustic flavoring became apparent when I prepared it in the kitchen of Zaytinya-Jose Andres’ Greek and Middle Eastern restaurant, in Washington DC. Read about Pig Slaughtering on Kea as I had described it at the Atlantic. ![]() Costas calls paspalas ‘ the Kea bacon,’ but unlike bacon it is not smoked and it is already fried when you use it to flavor eggs and other dishes. In the old days, the bits were heavily salted so that they wouldn’t spoil as they were stored in clay jars to be used much like Maggi cubes –a common European food flavoring– throughout the year. Kean women prepare it each winter with leftover scraps of pork and fat, after the traditional slaughtering and butchering of the family pig. Like many foods we grew up with and take for granted, I have somehow overlooked until now the humble fried bits of pork used on Kea as general flavoring for eggs, greens, and any vegetable or bean dish. ![]() On Lesbos island a similar ‘pasta’ is called ‘trahana’ and is often shaped into cup-like forms. In Chania, Crete, women sell wonderful homemade ksinohondro at the weekly farmer’s markets of this beautiful city but unless you know somebody on the island to buy it for you, this delicious, traditional staple is seldom available elsewhere in Greece. I wouldn’t suggest that you make your own ksinohondro and /or kishk if there were good-quality commercial alternatives. Though I can’t prove it, I have a hunch that early agricultural communities, in different parts of the world, thought up methods to combine and preserve grain and dairy this is why fermented ‘pasta’ comes in distinct regional variations throughout the Balkans and the Eastern Mediterranean. The two essential ingredients are transformed into a flavorful and nourishing ‘pasta’ for the winter months. Scroll down to find the basic recipe for the traditional soup or porrid ge. Adapted from Mediterranean Vegetarian Feasts This traditional fermented ‘pasta,’ an ancient staple, is made in the summer with coarsely ground grains – wheat or barley – and milk or yogurt.
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