Wednesday, September 03, 2014

Mommy Dearest 廚房 -- 鹹柑桔

十年之寶


airflown from LA, thanks DD 
from my auntie's tree 
wash n dried 
use coarse salt 
covered by salt for 10 days 
at a glance
 
 ready to be bottled after 10 days
take out all the good ones 
bottled again with new coarse salt
mark the date and see you in at least 3 years, but long the better
 
  
 
表姨在美國嘅柑桔樹有好多果實,Daddy Dearest 順便帶回來給我,用來做左鹹柑桔,希望成功,十年之後再見 !

16 comments:

  1. Replies
    1. 係呀,我爸爸給我一樽廿年㗎,好珍貴㗎 (more because he was the one who gave me rather than the stuff itself XD)

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  2. 三年後唔好唔記得呀。

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    Replies
    1. 好彩係越耐越好,至少下次搬家一定搵到,哈哈哈

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  3. 要放成三年以上, W一年後就會叫我丟咗佢, 佢最憎屋企多嘢.
    啲corned beef好吸引!

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    Replies
    1. 好彩DD一定唔會咁, 廚房係我嘅地頭,邊個夠膽碰我啲野, kekkekeeee

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  4. 好似釀酒咁越耐越好^^

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  5. 我真係唔識寶, 我好怕佢陣味 :p

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  6. 鹹柑桔十年之約>>>>家傳之寶呀

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    Replies
    1. hehehe, 朋友講以前啲人做給女當嫁妝.

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    2. 我都聽說過呀,仲有地底女兒紅

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    3. 我猜如果我真係比我嘅女,佢可能唔知係什麼就扔掉,哈哈哈

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  7. 我有三樽奶奶留給我的30年咸柑桔,收到密一密,非必要都要拎出黎^o^o^

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