花咲く庭でのんびり手作り・無添加生姜シロップと本格燻製ベーコン【60歳からの暮らしvlog】

花咲く庭でのんびり手作り・無添加生姜シロップと本格燻製ベーコン【60歳からの暮らしvlog】

Before the rainy season, the days were as hot as midsummer. Today’s snack is a cheesecake with a less sweet taste. I’ll put some mulberry jam that my cousin made on top. Even after turning 60, I continue to work in several jobs. One of them is a translator. I also translated a book like this. “How to Make the Strongest Brain” It has a big title, the contents are about habits to prevent brain aging. In short, it’s a health book. If you read this, you will understand habits that are good not only for your brain but also for your body. That’s what it’s about. I’ve always been interested in health, so while translating this book, I put into practice what it said. A year has passed since then, and I’ve been pretty lazy. I reread the book from time to time so I don’t forget. Looking back, I was greedy and tried to do all the habits that were good for my health. I started off with a sprint and quickly ran out of energy–that’s how it felt. I should have continued at a leisurely pace, jogging to the point where I didn’t get tired. To stay healthy, it’s important to continue doing things that are good for your body for a long time. It doesn’t have to be perfect. 80 points? No, 60 points is fine. But I have some habits that I’ve been doing for a long time. One is to not add additives when cooking at home. That said, I don’t mind when eating out. At home, I no longer drink store-bought juice. I like to make syrup with ginger, plum, and red shiso, and dilute it before drinking. I got some fresh ginger, so I made a base for ginger ale. It’s a spicy ginger syrup with adult flavor, with spices. The ingredients are fresh ginger. I washed it thoroughly and sliced ​​it thinly. The amount of water to cover the ginger. The amount of sugar is about 90% of the amount of ginger. I also added a little honey. The spices are one cinnamon stick. About 10 whole black peppercorns. About 8 cloves. I also added cardamom because it has a nice aroma. I simmered it on low heat for about 20 minutes. It’s a waste to throw away ginger. That’s right, let’s make it into sweet pickles. This is the pickled ginger that comes with sushi. Ginger after making syrup. Spices removed. Stock is about 60% ginger. Vinegar is 80%. The ginger has become sweet from making the syrup, so only a little sugar is used. 1/3 teaspoon salt. Bottle the ginger and pour in the sweet vinegar. Leave it for about half a day and it’s ready to eat. It will last quite a long time if you keep it in the refrigerator. ThoughI try not to eat additives as much as possible, I love bacon. Bacon, which is packed with the flavor of meat, tastes great when used in pasta or soup. However, commercially available bacon has too many additives. Additive-free bacon is too expensive and I can’t afford it. So I make it myself. Cut the pork belly that has been salted for a week into small pieces, grill it, and check the saltiness. This time, I used shio-koji instead of salt, so it’s not too salty. Still, I’ll desalinate it for about 20 minutes. Wipe off the water, put it on a colander, and dry it in the refrigerator for a whole day. It’s been a while since I’ve smoked something properly. It’s also my first time using a charcoal grill to make smoked food. Will it work? I dry the meat while waiting for the temperature to rise. I don’t put in the chips yet. The temperature is not rising easily. I’ll turn up the heat. I’m aiming for 75°. The temperature is rising. I’ll put in the cherry blossom chips. All that’s left is to smoke it for about 3 hours. Take a short break. I’ll have a leisurely cup of coffee. Oh dear, I feel like there’s too much smoke. The relationship between the amount of chips and the temperature. It’s difficult. When the chips burn out, replace them with new ones. I thought I’d just wait 3 hours, but it’s surprisingly busy. While checking the temperature of the smoker, let’s plant some summer flowers. I bought some clearance flowers. They’re called beedance flowers. It smells good, like honey. I was attracted by the smell and bought it. I cut off the damaged parts. I want it to grow well. It’s difficult to keep it at 75°. But I can do it for the sake of delicious bacon. When I get new tips, I heat them up on a portable stove for a moment and keep the temperature on a charcoal grill. I came up with this little trick. Three and a half hours have passed. Oh, this is real bacon. I’ll make some walnut campagne. I let it ferment overnight in the refrigerator, and then I use a clay pot for the second fermentation and baking. It’s a nice day today, so I’ll rise it in a room facing south. Ginger soda with homemade ginger syrup. It’s the season when my garden full of hydrangeas is at its most gorgeous. The hydrangea I grew from a cutting has grown into a big one, over 2m tall. A single calla lily flower flies in from somewhere and blooms every year. Until last year, it was a white flower, but this year it’s pink. It’s a mysteriously flower. Hypericum whose flowers have finished blooming and whose fruit has turned color. Hibiscus that was attacked by aphids in spring has come back. Silver-leaf gazania. Lavender is almost finished. Oxalis purple dance. What a lovely name. Meadow sage that will bloom more and more from now on. White hydrangea Annabelle is doing very well. Reddish brown shiny seeds are flying. Deutzia gracilis. I’m sure it will bloom abundantly next year. Let’s go back to the walnut country bread. It hasn’t risen as much as I expected. Maybe I shouldn’t have been greedy and put in so many walnuts. It still doesn’t rise enough. 60 points. Well, there are days like this. It’s okay if it’s not 100 points. I have some basil leaves that I don’t know what to do with. But I’m going to use these today. Dill has a really refreshing scent. Steam the raw salmon with salt and pepper. Smoked bacon that has been left for three days. Fry until crispy. You probably thought I was making a dressing by mixing yogurt and mayonnaise, right? This is a sauce for steamed fish. Just add some dill and it looks like a French dish. How does the homemade bacon taste? Every bite of the bacon is delicious. I couldn’t give it a score.

昭和な古民家で、ひとり暮らしの60代。
料理、ガーデニング、お裁縫、DIY。
誰かが用意してくれたものではなく、必要なものを自分で整える――そんな暮らしを楽しんでいます。
ごく普通の毎日に小さな幸せ見つけられたら、それが何よりも豊かな人生。

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ジンジャーシロップのレシピ
○材料
新生姜　200g
砂糖　180g（生姜の90％）
水　200g（生姜と同量〜）
ハチミツ　15g（7％）
シナモンスティック　1本
ブラックペッパー（ホール）　10粒
クローブ（ホール）　8粒
カルダモン（ホール）　3粒（鞘から取りだす）
○作り方
1. 生姜を洗い、茶色い部分があれば、こそげ落とす
2. スライスする
3. 鍋にすべての材料を入れ、沸騰直前まで加熱し、弱火で20分煮る
4. 濾しながら、煮沸消毒した保存瓶に入れ、冷蔵庫で保存する

生姜の甘酢漬け（ガリ）
○材料
シロップを煮出した生姜　上記の分量（元は200ｇ）
昆布だし　120g（生姜の60％）
酢　80g
砂糖　大さじ１〜3（生姜の甘さで加減）
塩　小さじ1/3
○作り方
1. 生姜を冷まし、水気を絞り、保存瓶に入れる
2. 甘酢の材料を合わせる
3. 生姜の瓶に甘酢を注ぐ

＊半日後から食べられる
＊冷蔵庫で2、３か月保存可

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#ひとり暮らしと料理　#古民家の暮らし　#60代の生き方